Cheesecake Zucchini Bread
Ingredients
Cheesecake Ribbon
-
8
oz
cream cheese, softened
-
½
cup
sugar
-
1
each
egg
-
1
teaspoon
vanilla extract
Zucchini Bread
-
2
cups
zucchini, coarsely grated
-
½
cup
unsalted butter
-
2
each
eggs
-
1
cup
sugar
-
2
teaspoons
vanilla extract
-
1
teaspoon
cinnamon
-
1
teaspoon
salt
-
1
teaspoon
baking soda
-
½
teaspoon
baking powder
-
2½
cups
all-purpose flour
-
½
cup
milk or buttermilk, with a dash of vinegar
Instructions
- Prepare the cheesecake ribbon by beating cream cheese and sugar until smooth, then add egg and vanilla.
- Preheat the oven to 350°F (176°C).
- Drain the grated zucchini and squeeze out excess moisture.
- Grease two 8x4-inch loaf pans.
- Melt the butter and let it cool, then mix in sugar, eggs, vanilla, and cinnamon.
- Stir in the drained zucchini.
- In a separate bowl, combine flour, salt, baking soda, and baking powder.
- Alternate adding the milk and flour mixture to the zucchini mixture, stirring until combined.
- Pour enough batter to cover the bottom of the pans.
- Divide the cheesecake batter between the pans, spreading it to the edges.
- Cover with the remaining zucchini batter.
- Bake for 45-55 minutes until a cake tester comes out clean.
- Allow to cool completely before serving.
Nutrition Facts (estimated)
Servings
8
Calories
520
Total fat
23g
Total carbohydrates
70g
Total protein
8g
Sodium
547mg
Cholesterol
123mg
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