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Easy Moist Cinnamon Zucchini Bread with Cream Cheese Glaze

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This moist cinnamon zucchini bread with cream cheese glaze is tender, velvety, and packed with warm spice. The zucchini keeps it incredibly moist without being soggy, and the tangy-sweet cream cheese glaze takes it from good quick bread to unforgettable.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup (120ml) vegetable oil
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 200g) grated zucchini (from about 1 medium zucchini)
  • 4 ounces (113g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted if desired
  • ½ teaspoon vanilla extract
  • 2–3 tablespoons milk

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper, leaving overhang on the long sides.
  2. Grate the zucchini using the large holes of a box grater. Place in a clean kitchen towel or paper towels and gently press to remove some moisture—it should still be damp, not dry. Set aside.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. In a large bowl, whisk together vegetable oil, granulated sugar, and brown sugar until well combined. Add eggs one at a time, whisking well after each. Stir in vanilla extract until smooth and glossy.
  5. Pour dry ingredients into wet mixture. Fold together with a rubber spatula until just combined (a few streaks of flour are okay). Do not overmix.
  6. Gently fold in grated zucchini until evenly distributed. Batter will be thick and slightly lumpy.
  7. Pour batter into prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too fast, tent loosely with foil around 40 minutes.
  8. Let bread cool in pan for 10 minutes, then lift out using parchment paper and transfer to a cooling rack. Cool completely before glazing (about 1 hour).
  9. While bread cools, make glaze: Beat softened cream cheese and butter with an electric mixer until smooth and fluffy. Add powdered sugar and vanilla, beat until combined. Add milk one tablespoon at a time, beating after each, until pourable consistency (thick enough to coat back of a spoon).
  10. Once bread is completely cool, drizzle cream cheese glaze over top. Let set for about 10 minutes before slicing.

Notes

Don’t overmix the batter—stop when flour disappears to avoid tough bread. Gently press zucchini to remove excess water but keep it damp for moisture. Room temperature ingredients mix better. Cool bread completely before glazing or glaze will slide off. Bread tastes even better the next day. Freezes well (unglazed) for up to 3 months.

Nutrition

Keywords: zucchini bread, cinnamon zucchini bread, cream cheese glaze, moist zucchini bread, easy zucchini bread, quick bread, summer squash bread

Find it online: https://jollyfork.com/easy-moist-cinnamon-zucchini-bread-with-cream-cheese-glaze/