Zucchini Swirl Bread

It’s freezing outside and they say it’s going to S-N-O-W! I’m a city girl and a big scaredy pants in winter weather! So, with bad weather a-threatening outside and the kitchen so warm and inviting inside, I’m in the mood for baaaaking!

Zucchini bread—it surprises me every time. How can something so green and bitter become so moist and sweet? And how come it doesn’t taste anything like zucchini??? “I don’t know. It’s a mystery!” (Gold star to anyone who knows which film that’s from!) I used a recipe I found on CookWomanFood.com, and the only thing I changed was to add a cream cheese swirl—an excellent addition in my opinion.

Anyway, this was just delightful. No butter—love that (I might even replace the oil with applesauce next time); all my favorite warming spices—hooray for fall; and lots of lots of crunchy bits—I do adore those. 🙂 It’s irresistable; my mama couldn’t stop eating it!!

Enjoy!

Zucchini Swirl Bread (from CookWomanFood.com)

printable recipe

Makes 2 loaves

INGREDIENTS

3 cups flour

1 cup white sugar (I used raw cane)

1 cup brown sugar

2 tsp baking soda

1 tsp ground cloves

1 tsp cinnamon

1 tsp nutmeg

1 tsp salt

1/2 tsp baking powder

2/3 cup vegetable oil

4 cups chopped zucchini

3 eggs

1 cup chopped nuts (I used almonds)

1 cup golden raisins (I used regular)

8 oz cream cheese at room temp, plus 1/4 cup sugar, or to taste

METHOD

  1. Pre-heat oven to 350 F.
  2. Mix the flour, sugars, baking soda, ground cloves, cinnamon, nutmeg, salt and baking powder in a large bowl.
  3. In a blender, mix together vegetable oil, zucchini and eggs until smooth.
  4. Pour wet ingredients into dry and stir until just combined. Add in raisins and nuts and again, stir in quickly.
  5. Mix together cream cheese and sugar until smooth. Set aside.
  6. Fill each loaf pan to half full. Then, spread the cream cheese filling equally among the two pans. Pour the remaining batter into both pans. With a knife or end of a wooden spoon, gently draw a few swirls in the batter to marbleize it.
  7. Bake for 1 hour, or until a skewer inserted comes out clean.

Advertisements
Post a comment or leave a trackback: Trackback URL.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: