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Moist Homemade Banana Zucchini Bread with Cream Cheese Swirl

banana zucchini bread - featured image
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A tender, moist banana zucchini bread featuring a tangy cream cheese swirl, perfect for breakfast or a comforting snack.

Ingredients

Scale
  • 3 ripe bananas, mashed
  • 1 medium zucchini, grated and gently squeezed to remove excess moisture
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg (optional)
  • ¾ cup (150g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Cream cheese swirl:
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan well or line it with parchment paper.
  2. Grate the zucchini using a box grater and gently squeeze out excess water using a clean kitchen towel or paper towels.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using). Set aside.
  4. In a separate bowl, mash the bananas until smooth. Add sugar, vegetable oil, eggs, and vanilla extract. Mix until just combined.
  5. Fold the grated zucchini into the wet mixture.
  6. Add the dry ingredients to the wet mixture in two batches, gently folding with a spatula until just combined. Do not overmix.
  7. In a small bowl, beat the softened cream cheese with sugar, egg, and vanilla extract until smooth and creamy.
  8. Pour half the banana zucchini batter into the loaf pan and smooth the top. Dollop half the cream cheese mixture over the batter in spoonfuls.
  9. Add the remaining batter on top, then the rest of the cream cheese mixture.
  10. Using a butter knife or skewer, gently swirl the cream cheese through the batter in a figure-eight pattern.
  11. Bake for 60 to 70 minutes, starting to check at 60 minutes with a toothpick. If the top browns too quickly, tent loosely with foil for the last 15 minutes.
  12. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid tough bread. Squeeze zucchini well to prevent sogginess. Use room temperature eggs and cream cheese for smooth blending. Start checking doneness at 60 minutes and tent with foil if browning too fast. The cream cheese swirl can be omitted if desired.

Nutrition

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

Find it online: https://clunkcook.com/moist-homemade-banana-zucchini-bread-with-cream-cheese-swirl-recipe/