See, e.g., these cinnamon rolls with cream cheese icing. Zucchini Bread. The only difference between these muffins and the others is that the cream cheese is inside the muffin. I don’t post bread recipes very often, but that should change because this quick bread recipe tastes like cake! I love it, and so does the rest of my family. Adding cream cheese to both the batter and the frosting just takes it over the top, giving it a complexity that many overly sweet zucchini breads do not possess. Few things are not improved with the addition of cream cheese. If you like carrot cake or zucchini cake, you’ll definitely want to try this zucchini carrot bread recipe.
These muffins are the marriage of my zucchini bread recipe and my pumpkin cream cheese muffins. Bake at 350 degrees for 1 hour and 30 minutes or until pick inserted comes out clean. Mix cream cheese, 1 egg, and 1/2 cup sugar for filling. YOU'LL ALSO LOVE. Chocolate Zucchini Bread with Cream Cheese – this rich and chocolatey quick bread has a tasty cream cheese ribbon. Submit a Recipe Correction Advertisement. A perfect recipe for using extra zucchini! No matter how hard my mother tried to get me to eat vegetables, I absolutely refused for them to be anywhere near my plate. These cream cheese-filled zucchini muffins are perfect for breakfast or dessert! I actually baked two loaves of this tasty quick bread; one I topped with a luxurious cream cheese frosting and the other I left bare naked. Cream cheese, in my mind, makes everything better. A PERFECT QUICK BREAD FOR CHOCOLATE FANS.
and then add a cheesecake-like cream cheese filling. These muffins are very easy to make. Zucchini Carrot Bread with Cream Cheese Frosting. It’s a little bit denser than a carrot cake and not quite as sweet, but it tastes just as incredible. Put half of batter into 2 loaf pans, greased and floured.
Zucchini Bread with Cinnamon Cream Cheese Frosting October 6, 2010 31 Comments Zucchini bread is one of those things that if I had gone all summer without making it would have left me with a sad, that’s just not right sort of feeling. As a kid, I was a very picky eater. Turn the bread into muffins (they bake faster!) Whenever we have an abundance of zucchini, I make loaves and loaves of zucchini bread. The first official day of spring is just days away and to celebrate, I baked this lovely Carrot Zucchini Bread. Drop teaspoons of filling in center, then put remaining batter on top.