Description
Zucchini Loaf with Cream Cheese Glaze is a moist, tender bake I swear by. Discover my kitchen secrets for this easy, flavorful sweet bread with a tangy glaze.
Ingredients
Scale
- For the Tender Zucchini Loaf:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 large eggs, at room temperature
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 ½ cups shredded zucchini (about 1 medium zucchini), squeezed dry
- For the Tangy Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- 1 ½ cups powdered sugar, sifted
- 1–2 tablespoons milk (or cream)
- Pinch of salt
- Kitchen Staples:
- Non-stick cooking spray or butter for greasing pan
Instructions
- Prep the Zucchini & Dry Ingredients: First things first, grab your zucchini. Grate it up, then get serious about squeezing out that water. I usually put it in a clean kitchen towel and twist it like I’m wringing out a wet swimsuit. You want it dry. While that’s happening, in a big bowl, whisk together your flour, both sugars, baking soda, baking powder, cinnamon, nutmeg, and salt. Give it a good whisk, making sure there are no lumpy bits, especially with the spices for this Zucchini Loaf. This ensures everything is evenly distributed for a consistent bake.
- Combine Wet Ingredients: In another bowl, crack those eggs. Whisk them until they’re light and frothy. Then, pour in your oil and vanilla extract. Give it another good whisk until it’s all nicely combined and looks a bit creamy. This is where the magic starts to happen for the Zucchini Loaf. I always take a moment to smell that vanilla; it’s honestly one of my favorite kitchen aromas. Don’t overmix, just get it blended.
- Mix Wet into Dry & Fold in Zucchini: Now, pour your wet mixture into your dry ingredients. Stir just until combined. Seriously, don’t overmix, or your Zucchini Loaf will be tough. Lumps are okay! Then, gently fold in your squeezed zucchini. You want to see those green flecks evenly distributed, but again, a light hand is key. I’ve definitely overmixed before, thinking I needed to get every last bit incorporated, and ended up with a slightly chewier loaf. Oops!
- Bake the Zucchini Loaf: Pour that beautiful batter into your prepared loaf pan. I usually give the pan a little tap on the counter to settle the batter and get rid of any big air pockets. Pop it into your preheated oven. Now, the waiting game begins. Your kitchen will start to smell absolutely divine – that’s the Zucchini Loaf working its magic! Bake until a wooden skewer inserted into the center comes out clean. This usually takes me about 50-60 minutes, but ovens vary, so keep an eye on it.
- Cool & Make the Cream Cheese Glaze: Once your Zucchini Loaf is golden brown and done, take it out and let it cool in the pan for about 10-15 minutes. This helps it firm up before you try to transfer it. While it’s chilling, let’s make that glorious cream cheese glaze. In a small bowl, beat your softened cream cheese until it’s smooth. Add the powdered sugar, a pinch of salt, and a splash of milk or cream. Beat until it’s super creamy and pourable. If it’s too thick, add a tiny bit more milk; too thin, add a bit more powdered sugar.
- Glaze and Serve Your Zucchini Loaf: Once the Zucchini Loaf is completely cool (this is important, otherwise your glaze will melt right off!), carefully transfer it to a wire rack. Drizzle that dreamy cream cheese glaze all over the top. Let it set for a few minutes, if you have the patience (I rarely do!). Slice into thick pieces and serve. The tangy glaze is the perfect counterpoint to the sweet, moist Zucchini Loaf. Honestly, this is the best part!