Zucchini bread is one of our favorite ways to use zucchini! Our recipe includes a cinnamon sugar filling and the tastiest cream cheese frosting you’ve ever had! One bite and you’re sure to make this your go-to zucchini bread recipe!
As much as we adore zucchini for savory recipes, such as zucchini parm or spaghetti alla Nerano, this zucchini bread with cream cheese frosting has made its way to the top of our favorite ways to use this vegetable.
The shredded zucchini makes this bread extra moist and our recipe includes a cinnamon sugar filling and a cream cheese frosting that elevate the flavor with very little effort.
While zucchini bread is sweet enough to be a dessert, it is also great for breakfast with coffee or tea.
How to make it
Each number corresponds to the numbered written steps below.
- Preheat the oven to 350f and set the rack to the middle level. Grease or line a 9×5 inch loaf pan with parchment paper and set aside. Using the large holes of a box grater, shred enough zucchini to yield 1 3/4 cups (235g). We needed a little more than 1 medium-sized zucchini.
- In a small bowl, combine 1/4 cup (50g) of granulated sugar with 1 tablespoon of cinnamon for the filling and set aside. In a large bowl combine 2 cups (220g) of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1 teaspoon of fine sea salt, and 1 teaspoon of cinnamon.
- In a separate large bowl, whisk together 2 large room-temperature eggs with 1/4 cup (56g) of Greek yogurt, 2 teaspoons of vanilla extract, and 1/2 cup (113g) of butter that has been melted and cooled.
- Add the shredded zucchini and whisk again to combine.
- Add the dry ingredients to the wet ingredients and mix just until combined taking care to not overmix.
- Pour 1/3 of the batter into the prepared loaf pan and top with 1/2 the cinnamon sugar filling. Add another 1/3 of the batter and top with the remaining filling, reserving 1 teaspoon worth to sprinkle on top of the frosted zucchini bread later, if desired.
- Add the remaining batter to the loaf pan and give a gentle shake to distribute evenly.
- Place the pan 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 an hour before removing to frost.
- In a large bowl or stand mixer fitted with a whisk attachment, beat together on high 8 ounces (227g) of brick cream cheese, 1/3 cup (75g) of room temperature butter, 2 teaspoons of vanilla extract, and a pinch of salt until smooth and creamy. Add 2 cups of confectioner’s sugar a little at a time as you beat on low, then increase the speed to high after all the sugar has been added.
- Once the zucchini bread is completely cool, remove it from the pan and frost the top with the cream cheese frosting. If desired, sprinkle the reserved filling. Slice, serve, and enjoy!
- Zucchini. There is no need to peel the zucchini for this recipe, but if you’d like to you can. There’s also no need to drain the zucchini after it’s been shredded. The moisture in the zucchini helps keep the zucchini bread moist.
- The filling. The cinnamon and sugar filling is optional but adds additional flavor and texture to this bread and we recommend including it. Reserve some to sprinkle on top of the frosting for additional color and texture. And if you love the cinnamon-sugar combo, check out our recipe for the best snickerdoodle cookies ever!
- Frosting. Be sure that the butter and cream cheese are at room temperature to allow for easy beating. If you’d like the frosting to be thicker, add a little more confectioner’s sugar at a time until the desired thickness is achieved. And while the frosting is optional, we highly recommend making it since it’s so good!
More baked goodies you’ll love
If you love zucchini bread, we think you’ll enjoy these other favorites!
- Banana bread – with chocolate chips and coconut.
- Olive oil cake – loaded with bright orange flavor.
- Pumpkin bread – with chocolate chips and pumpkin seeds.
- Chocolate chip scones – easy to make in under an hour.
If you’ve enjoyed this Zucchini Bread Recipe or any recipe on this site, give it a 5-star rating and tell us about it in the comments below.
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
For the bread and filling
- Preheat the oven to 350f and set the rack to the middle level. Spray or grease a 9×5 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!
- 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 information is automatically calculated, so should only be used as an approximation.