Zucchini Bread with Cream Cheese Glaze

This zucchini bread with cream cheese glaze is a moist, spiced quick bread made with freshly grated zucchini and topped with a rich, tangy cream cheese glaze. It strikes the perfect balance between sweet and earthy, making it a delightful treat for breakfast, brunch, or dessert.

Why You’ll Love This Recipe

Zucchini bread is already beloved for its soft, moist crumb and subtle sweetness, but the addition of cream cheese glaze takes it to another level. This recipe is easy to prepare, uses pantry-friendly ingredients, and is an excellent way to use up an abundance of zucchini. The glaze adds a smooth and creamy finish that complements the spiced bread beautifully, making it irresistible to both kids and adults.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the zucchini bread:

• All-purpose flour

• Baking soda

• Baking powder

• Ground cinnamon

• Ground nutmeg

• Salt

• Granulated sugar

• Brown sugar

• Eggs

• Vegetable oil

• Vanilla extract

• Fresh zucchini, grated

For the cream cheese glaze:

• Cream cheese, softened

• Powdered sugar

• Milk

• Vanilla extract

directions

1. Preheat the oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.

2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

3. In a separate bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix until smooth.

4. Fold the wet ingredients into the dry ingredients until just combined.

5. Gently stir in the grated zucchini until evenly distributed. Do not overmix.

6. Pour the batter into the prepared loaf pan and smooth the top.

7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

9. To make the glaze, beat the softened cream cheese until smooth. Add powdered sugar, milk, and vanilla extract, and mix until creamy.

10. Drizzle the glaze over the cooled zucchini bread. Allow to set before slicing.

Servings and timing

This recipe yields 1 standard loaf (approximately 8–10 slices).
Preparation time: 15 minutes
Baking time: 50–60 minutes
Cooling and glazing time: 30 minutes
Total time: About 1 hour 45 minutes

Variations

• Nutty Addition: Fold in ½ cup of chopped walnuts or pecans for added crunch.

• Chocolate Twist: Mix in ½ cup of mini chocolate chips for a sweeter flavor profile.

• Spice Boost: Add a pinch of ground cloves or allspice for deeper spice notes.

• Whole Wheat Option: Replace half the all-purpose flour with whole wheat flour for added fiber.

• Lemon Zing: Add lemon zest to the glaze for a citrusy contrast to the sweet bread.

storage/reheating

Store the zucchini bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To freeze, wrap the unglazed bread tightly in plastic wrap and aluminum foil. Freeze for up to 2 months.
Thaw overnight in the refrigerator and bring to room temperature before glazing.
For reheating, warm slices in the microwave for 10–15 seconds, if desired.

FAQs

What kind of zucchini should I use?

Use medium-sized, fresh green zucchini. Avoid overripe zucchini with large seeds.

Do I need to peel the zucchini?

No, the skin is tender and contains nutrients. Simply wash and grate the zucchini.

Should I squeeze out the moisture from the zucchini?

Lightly blot if very wet, but do not squeeze it completely dry; the moisture keeps the bread soft.

Can I use pre-shredded zucchini?

Freshly grated zucchini is best, as pre-shredded may be too dry or inconsistent.

Can I make this recipe gluten-free?

Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour.

How do I prevent the bread from being soggy?

Ensure you don’t overmix the batter, and bake it fully until a toothpick comes out clean.

Can I make muffins instead of a loaf?

Yes, use a muffin tin and reduce the baking time to 20–25 minutes.

How long does the cream cheese glaze last?

Refrigerate any extra glaze in an airtight container for up to 5 days.

Is it possible to make this dairy-free?

Use a dairy-free cream cheese alternative for the glaze and a plant-based milk.

Can I double the recipe?

Yes, you can double the ingredients and bake in two loaf pans or a large bundt pan.

Conclusion

Zucchini bread with cream cheese glaze is a versatile and satisfying baked good that combines wholesome ingredients with indulgent flavor. Perfect for any occasion, this recipe offers a simple yet delicious way to enjoy the season’s zucchini harvest. Whether served warm or cold, this loaf is sure to be a crowd-pleaser

Print