Lemon Cheesecake Zucchini Bread

Oooh yeah, you read that right! Not your average zucchini bread. Swirled throughout this bread is a bright, lemony cream cheese mixture. Serve this up warm with some butter.. game over. Try my homemade compound butter recipe here to add your own flare to this bread. Get creative! 

Zucchini is one of my favorite summer veggies. You can do just about anything with them. From throwing them on the grill to making baked goods. Make sure to take full advantage of these summer gems while you can! Let's talk about grating the zucchini: Don't peel before grating. No need to salt or drain out moisture from the zucchini. Use a large holed grater.

This recipe is a one bowl recipe. Just dump all of the ingredients into a large bowl and mix until combined. Then you'll make the lemon cheesecake mixture that consists of cream cheese, egg yolk, lemon zest, sugar and vanilla extract. Pour half the zucchini bread mixture into the loaf pan, spoon in half the cream cheese mixture, swirl and repeat. Bake and Enjoy! 

Alriiight get your bread on - 

Lemon Cheesecake Zucchini Bread 

Cheesecake Filling

5 oz cream cheese, room temp

1 egg yolk

zest of 1 lemon

2 teaspoons cane or granulated sugar 

1/2 teaspoon vanilla extract

Bread Batter

1/4 cup salted butter, melted

1/4 cup vegetable or melted coconut oil

1 1/2 cup All Purpose Flour 

2 cups zucchini, grated/shredded (about 2 zucchini)

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg


3/4 cup brown sugar

1/4 cup cane or granulated sugar

1 egg

2 teaspoons vanilla extract

1. Preheat the oven to 375F degrees. To make cream cheese filling, add all ingredients to a bowl and mix until smooth and combined. Set aside.

2. To make the bread batter, first melt the butter and set aside until cooled slightly. Grate the zucchinis with a large hole grater.  Place zucchini, flour, baking soda, cinnamon, nutmeg, brown sugar, cane sugar into a large bowl and combine. Add butter, oil, egg and vanilla into the bowl and mix until completely incorporated. 

3. Butter, oil or parchment line a loaf tin. Pour half the bread batter into the loaf tin. Spoon half of the cheesecake filling on top and swirl around. Pour the other half of the batter into the tin and repeat with the cheesecake filling. 

4. Bake for 60-65 minutes. Slice, serve and enjoy!