It’s That Time of Year…..Making Zucchini Bread – With Cream Cheese Center!
Well I sure am happy to see that my piddly squash plants all of a sudden spring forth a slew of zucchini in the garden! I’m not sneaking them into
neighbors unlocked cars yet (Vermont joke) but I am getting a bit of a pile-up on my counter. Last night seemed to cool of nicely and so I decided to turn on the oven and bake the first batch of zucchini bread of the season! I was humming along to the radio and having a grand old time! I even experimented with adding cream cheese to the center of a loaf. Turned out AMAZING and everyone loved it. The next batch will most likely all have that creamy gooey center as it was such a hit.
This zucchini bread recipe is super easy and can be doubled or even tripled to accommodate all of your zucchini.
1 cup of sugar
2 cups shredded unpeeled zucchini
1/4 cup cooking oil
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg (or can use 2 teaspoons (or more depending on how spiced you like your bread to be) of Pampered Chef “Cinnamon Plus Spice Blend)
2/3 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups of flour
Optional: cream cheese for the center of the bread
In a food processor/chopper/blender, finely shred chunks of zucchini until you have about 2 cups. A little more is okay to use too.
In a large bowl, combine the egg, sugar, oil, zucchini and spices.
Then add in the dry ingredients and mix well.
Grease the bottoms and sides of two bread loaf pans (I used one large 8x4x2-inch pan and a smaller 6x4x2-inch pan as I wanted one plan and then one small one to try the cream cheese in).
Split the batter and pour into the two pans. IF doing the cream cheese trick – pour half of the batter for one pan in the bottom then slice/scoop a wedge of cream cheese and place over the batter in the center of the pan. Pour the rest of the batter for that pan over the cream cheese.
Bake in a 350°F oven for 55-60 minutes or until a wooden toothpick inserted near the center comes out clean. It will still come out clean (you may see a little white on the stick) with the cream cheese filling. Cool the loafs before serving or storing (can be refrigerated for a week or frozen for up to a month).