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Zucchini bread with cream cheese frosting featured image.
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5 from 2 votes

Zucchini Bread

This zucchini bread is easy to make and so tasty! The cinnamon sugar filling and cream cheese frosting really set this recipe apart from the others!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Breakfast, Dessert
Cuisine: American
Servings: 10 slices
Author: James Delmage and Tara

Ingredients

For the bread

  • 2 cups (220g) all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 1 teaspoon cinnamon
  • 1 cup (198g) granulated sugar
  • 2 large eggs beaten, at room temperature
  • 1/4 cup (56g) Greek yogurt
  • 2 teaspoons vanilla extract
  • 1/2 cup (113g) butter melted and cooled
  • 1 3/4 cups (235g) zucchini shredded

For the filling

  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon cinnamon

For the frosting

  • 8 ounces (227g) brick cream cheese room temperature
  • 1/3 cup (75g) butter room temperature
  • 2 teaspoons vanilla extract
  • 1 pinch salt
  • 2 cups (227g) confectioner's sugar

Instructions

For the bread and filling

  • Preheat the oven to 350f and set the rack to the middle level. Spray or grease a 9x5 inch loaf pan and set aside.
  • In a small bowl, combine 1/4 cup of sugar and 1 tablespoon of cinnamon for the filling and set aside.
  • In a large bowl combine the flour, baking soda, baking powder, salt, cinnamon, and sugar.
  • In a separate large bowl whisk together the eggs, Greek yogurt, vanilla, and melted butter, then add the zucchini and whisk to combine.
  • Add the dry ingredients to the wet and mix just until combined taking care to not overmix.
  • Pour 1/3 of the zucchini bread batter into the loaf pan and top with 1/2 the filling. Add another 1/3 of the batter and top with the remaining filling, saving 1 teaspoon of filling for topping the frosting later in the recipe, if desired. Add the remaining 1/3 of batter to the loaf pan and give a gentle shake to distribute the batter evenly.
  • Place in the oven and bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the zucchini bread to cool in the pan on a wire rack for at least 1 hour prior to frosting.

For the frosting

  • In a large bowl or stand mixer fitted with a whisk attachment, beat together the cream cheese and butter on medium speed.
  • Add the vanilla extract and salt and beat again.
  • Add the confectioner's sugar and beat on slow until combined, then increase the speed to high and beat until creamy.
  • Once the zucchini bread has cooled, remove from the pan and frost the top with the cream cheese frosting. Slice, serve, and enjoy!

Notes

  • The zucchini does not need to be drained or peeled prior to using.
  • The cinnamon sugar filling makes a great topping to the cream cheese frosting.  If you wish to do this, simply reserve 1 teaspoon of filling to sprinkle before serving.
  • This recipe was written for a conventional oven.  For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark.  
  • Zucchini bread can be stored in the refrigerator for up 3-5 days.

Nutrition

Serving: 1slice | Calories: 384kcal | Carbohydrates: 70.4g | Protein: 6.4g | Fat: 9.4g | Saturated Fat: 5.5g | Cholesterol: 63mg | Sodium: 445mg | Potassium: 162mg | Sugar: 49g | Calcium: 54mg | Iron: 2mg