Got Zucchini?

/29 Jul 2009

28 Shares

There are many things I can do…some I can do well, others I am just learning and then there are those things that no matter how hard I try, or research, or think about I just can’t seem to get a handle on. Case(s) in point: gardening, plant cultivation, horticulture, floriculture, viniculture, viticulture…pretty much anything that involves keeping something that has roots and resides in soil alive. To say I don’t have a “green thumb” in an understatement at the very least. I mean, last year I killed a cactus…Yes, I am serious.
With that said, I am always amazed when people have great gardens where they grow herbs, fruits and vegetables. Even my son has built his own little garden out back where he tends to his very own “crop”. Yes, the apple fell VERY far from the tree. So you see, I am lucky to have a network of people who DO have the proverbial green thumb, and I’m able to reap the benefits without any of the work…looks as if I have found a loophole, my friends.
Enter zucchini. My mom’s neighbor grows them and as I can imagine there are only so many zucchini one can consume…behold said loophole…I now have about 10 beautiful organic zucchini to do with as I wish.

First use: zucchini bread. Not just any zucchini bread, however, a sweet cream cheese filled zucchini bread. The loaf itself is dense and…well, the word I want to use is banned from my vocabulary…[email protected]!*#st…I can’t even bring myself to type that word. But, you know what I mean, right? More on word phobias another day…but the “M” word, best used to describe brownies is OFF LIMITS! No way around it.
The cream cheese filling adds a little something special and I may try it next time I do banana bread…yummmm.

Here are the details:
Preheat 350.
Grease and flour 2 standard loaf pans
Cream cheese filling:
1 egg
8 oz. softened cream cheese
1 T. vanilla
1/3 c. sugar
With your hand mixer beat these ingredients together and set aside.Bread:
3 1/4 c. AP flour
1 1/2 t. coarse sea salt
2 t. baking soda
1/2 t. nutmeg
1 t. cinnamon
3 eggs
1 1/2 c. light brown sugar
1 1/2 c. white sugar
1 c. oil
2 c. grated zucchini (about 1 – 1 1/2 zucchini)

Mix first 5 ingredients together (dry ingredients) in a large bowl. Set aside. In another bowl combine eggs, both sugars and oil. Stir until all the ingredients are incorporated. Now add the wet ingredients into the dry…it will be very thick batter. Now add the zucchini. This will thin out the batter.
Now pour half of the batter into each of the loaf pans. Top each with half the cream cheese mix, trying to keep the cream cheese away from the edges as to contain all the cream cheese in the bread.
Top with remaining batter.
Bake approx 1 hr until bread is done and toothpick comes out clean.
Let cool in pan for 5 min. Run knife along edge of pan to loosen bread if it has stuck and then remove from pan and continue to cool.
Enjoy and Happy Wednesday!

Cinnamon, Cream Cheese, Zucchini

18 Responses

Tracy

July 29, 2009 at 4:46 pm


That looks goooood. 🙂
Justin

July 29, 2009 at 4:55 pm


i should really try making zucchini bread
Hilary

July 29, 2009 at 6:37 pm


OMG, I despise the M-word, too!
Snooky doodle

July 29, 2009 at 8:31 pm


Surely that layer of cream cheese makes it even more delicious 🙂
Monica H

July 29, 2009 at 10:38 pm


I just made zucchini muffins with apricot jam and dried cherries in them! They were good. and m***t!

I adore cream cheese anything and I'm quite sure I would love this bread. It looks so good. Care to share some zucchini?!
CookiePie

July 30, 2009 at 3:08 pm


Ooooooh – cream cheese filling inside yummy zucchini bread? Heaven!!
Ingrid

July 30, 2009 at 7:49 pm


I was tempted to "mess" with you and type the "m" word but won't this time! LOL! 🙂

Looks great especially that cream cheese layer, YUM! I'm keep that idea for another recipe!
~ingrid
Barbara Bakes

July 30, 2009 at 7:58 pm


This sounds like a perfect use for my zucchini!
Ann Marie

July 31, 2009 at 3:22 pm


Visiting from flavor of the month… and I LOVE zucchini bread… i've already copy pasted this to word and printed it… consider me a follower!!! 🙂
cookies and cups

July 31, 2009 at 5:47 pm


Thanks everyone…I made the 2 loaves in the evening and they were gone before noon the next day…a little embarrassing, but proof that everyone enjoyed them…even my 5 year old…this is the only way I can get him to eat zucchini and I am not sure if it counts as a vegetable serving baked in this dessert disguised as bread =)
Judy Nebeker

July 18, 2010 at 11:16 pm


Made this delicious bread tonday. 110 outside, it was worth turning the oven on for! Thanks for the amazing recipes!
cookies and cups

July 19, 2010 at 11:33 am


Awesome Judy! So glad you liked it!
Nic

April 11, 2012 at 9:24 pm


This sounds so good and I love that you don’t like the “m” word becuase neither do I!!! Thanks for not saying it.!
Paula

August 27, 2014 at 4:13 pm


Made two loaves today. In love with this recipe. Have a question. Should this bread be put in the fridge. My hubby thinks it should be due to the cream cheese filling.
1. Shelly
  
  August 27, 2014 at 5:33 pm
  
  
  I would refrigerate it, yes 🙂
Sarah

August 31, 2014 at 11:25 am


Can you substitute the sea salt for table salt or kosher?
1. Shelly
  
  August 31, 2014 at 2:57 pm
  
  
  kosher salt would be best!