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Moist Zucchini Banana Bread Recipe with Easy Cream Cheese Swirl

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A moist and tender zucchini banana bread with a luscious cream cheese swirl, perfect for breakfast or a snack. This recipe balances sweet and savory flavors with a creamy tangy ribbon that makes it a crowd-pleaser.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 1 medium zucchini, grated (about 1 cup, loosely packed)
  • 4 oz (113g) cream cheese, softened
  • ⅓ cup (40g) powdered sugar
  • 1 large egg yolk
  • ½ tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan lightly with oil or butter and set aside.
  2. Wash and trim one medium zucchini, then grate it using the large holes of a box grater. No need to squeeze out moisture; set aside.
  3. In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, and 1 tsp ground cinnamon until evenly combined.
  4. In another bowl, whisk ¾ cup granulated sugar, ¼ cup packed brown sugar, and ½ cup vegetable oil until well blended. Add 2 large eggs, one at a time, beating after each addition. Stir in 1 tsp vanilla extract.
  5. Fold in 2 medium mashed bananas and the grated zucchini until incorporated. The batter will be thick and a bit lumpy.
  6. Gently fold the dry ingredients into the wet mixture using a spatula. Stir just until no visible flour remains; do not overmix.
  7. In a medium bowl, beat 4 oz softened cream cheese with ⅓ cup powdered sugar, 1 large egg yolk, and ½ tsp vanilla extract until smooth and creamy.
  8. Spoon half of the batter into the prepared loaf pan. Dollop the cream cheese mixture evenly over the batter, then add the remaining batter on top. Using a knife or skewer, gently swirl the cream cheese through the batter to create a marbled effect.
  9. Bake for 55-65 minutes in the center of the oven. Check doneness by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs.
  10. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to keep the crumb light. Use ripe bananas for natural sweetness and moisture. Keep cream cheese at room temperature to avoid lumps in the swirl. Test doneness starting at 50 minutes to avoid overbaking. If batter is too thick, add up to ¼ cup milk to loosen. For vegan or dairy-free versions, substitute flax eggs and coconut yogurt or vegan cream cheese. Frozen zucchini should be thawed and excess moisture squeezed out before use.

Nutrition

Keywords: zucchini banana bread, cream cheese swirl, moist banana bread, easy bread recipe, breakfast bread, snack bread, zucchini bread

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