Zucchini Bread With Cheese Spread
A moist zucchini bread with warm spices, chopped nuts, and sweet dates, complemented by creamy cheese spread, perfect for breakfast, snack, or dessert gatherings.
Ingredients
- 3 cups all-purpose flour ⓘ
- 1 teaspoon baking soda ⓘ
- 3/4 teaspoon salt ⓘ
- 1 1/2 teaspoons ground cinnamon ⓘ
- 1/4 teaspoon ground cloves ⓘ
- 1/8 teaspoon ground ginger ⓘ
- 1/8 teaspoon ground nutmeg ⓘ
- 1 cup walnuts or pecans, chopped ⓘ
- 3/4 cup dates, chopped ⓘ
- 1 cup sugar ⓘ
- 3/4 cup packed brown sugar ⓘ
- 1 cup vegetable oil ⓘ
- 3 eggs ⓘ
- 1/4 cup plus 2 tablespoons milk ⓘ
- 2 teaspoons vanilla extract ⓘ
- 2 cups zucchini, well drained and coarsely shredded ⓘ
- cheese spread ⓘ
Instructions
- Combine the first seven ingredients: flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg.
- Stir in chopped walnuts and chopped dates.
- In a separate bowl, mix sugars, vegetable oil, beaten eggs, milk, vanilla extract, and shredded zucchini until well combined.
- Add the zucchini mixture to the flour mixture, stirring just until the dry ingredients are moistened.
- Pour the batter into 12 greased and floured 1-cup miniature Bundt pans.
- Bake at 350°F (175°C) for 25 to 35 minutes or until a wooden pick inserted in the center comes out clean.
- Let the loaves cool in pans for 5 minutes, then remove and cool on wire racks.
- Serve the zucchini bread slices with cheese spread.
Tips & Substitutions
For a lighter version, consider substituting half of the vegetable oil with unsweetened applesauce. If you're looking to reduce sugar, you can cut down the brown sugar and use a sugar substitute. Ensure your zucchini is well-drained to avoid excess moisture, which can affect the texture of the bread. You can also add a handful of chocolate chips for a twist!
Serving Suggestions
Serve the zucchini bread warm or at room temperature, topped with a generous spread of cheese. It pairs beautifully with a side of fresh fruit or a light salad for a delicious brunch option. You can also enjoy it alongside a cup of coffee or tea. For dessert, try serving with a drizzle of honey or a scoop of ice cream.
Storage & Reheating
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices in plastic wrap and freeze them for up to 3 months. To reheat, simply thaw at room temperature and warm in the microwave for about 15-20 seconds or in a toaster oven.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Bread With Cheese Spread contains roughly 441 calories, with 10g protein, 71g carbohydrates, and 16g fat. It is an excellent source of dietary fiber (38% of the Daily Value), vitamin C (33% of the Daily Value), and iron (30% of the Daily Value), and a good source of potassium and calcium. It also contributes 11g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other nuts instead of walnuts or pecans?
Absolutely! You can substitute with almonds, hazelnuts, or even leave out nuts entirely if you prefer a nut-free version. Just be mindful of texture; nuts add a nice crunch to the bread.
What can I use if I don't have fresh zucchini?
If fresh zucchini isn't available, you can use frozen shredded zucchini. Just make sure to thaw and drain it well before adding it to your mixture to prevent excess moisture in the bread.
How do I know when the zucchini bread is done baking?
The bread is done when a wooden pick or toothpick inserted into the center comes out clean. If it comes out with wet batter, give it a few more minutes in the oven, checking periodically to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).