We stuffed this ZUCCHINI BREAD with cheesecake and it tastes amazing
Best Ever Zucchini Bread
OUR ENTIRE FAMILY LOVES THIS EASY, MOIST ZUCCHINI BREAD. It’s has a surprise cheesecake inside and a glaze on top that is to die for!
GET THE RECIPE BELOW OR ***PRINT THE FULL RECIPE ON MY BLOG:*** HTTPS://SPACESHIPSANDLASERBEAMS.COM/BLOG/PARTY-FOOD/BEST-EVER-ZUCCHINI-BREAD
INGREDIENTS
BREAD:
3/4 cup sugar
1/2 teaspoon salt
1 cup Brummel and brown
1 tablespoon vanilla
Zest from one orange
1 egg
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
2 cups grated zucchini
1 cup chopped walnuts
FILLING:
8 ounces cream cheese
1/4 cup sugar
1 egg
2 tablespoons flour
GLAZE:
2 cups powdered sugar
1 tablespoon Brummel and Brown
4 tablespoons fresh orange juice
INSTRUCTIONS
Preheat oven to 400 degrees.
In a bowl, cream together sugar, Brummel and Brown and vanilla until smooth.
Add egg and orange zest and mix well.
In a separate bowl, mix flour, salt, pumpkin pie spice, baking powder and baking soda. Whisk together.
Slowly add dry ingredients to the wet.
Wrap grated zucchini in a paper towel and gently squeeze. Don’t over squeeze, you only want to remove about 2-3 tablespoons of liquid.
Transfer to batter along with walnuts and mix together.
In a separate bowl, cream together sugar, cream cheese, egg and flour.
In a bread pan lined with parchment paper, pour half of the bread batter, then pour the cream cheese on top and smooth. Add the remaining bread batter and smooth.
Bake for 50-60 minutes until knife inserted in the middle comes out clean. If the bread starts to brown too much on top, add foil to keep from browning too much.
Mix ????zucchini and ????cheese and you will get the most delicious bread spread❗
Mix ????zucchini and ????cheese and you will get the most delicious bread spread❗When I cooked this zucchini dish, I did not think that it would turn out so tasty! ???? Cheese goes well with this vegetable! I strongly advise you to cook zucchini spread! You will like it so much that you will eat it every day!???? It is very tasty, especially in combination with breadcrumbs! Good luck with your cooking! ????
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Recipe:
1 zucchini
olive oil
salt ????
black pepper
1 garlic clove ????
75 g melted cheese ????
Enjoy your meal!????
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Cheesy Zucchini Sticks
CHEESY ZUCCHINI STICKS
Servings: 12
INGREDIENTS
4 zucchini
⅓ cup parmesan cheese, grated
1 tablespoon garlic powder
1 teaspoon pepper
½ teaspoon red pepper flakes
½ teaspoon salt
1 egg
⅓ cup cheddar cheese
½ cup mozzarella cheese
PREPARATION
1. Preheat oven to 400ºF/220ºC.
2. Grate zucchini into a medium bowl.
3. Transfer grated zucchini into a large bowl and add garlic powder, parmesan cheese, salt, pepper, red pepper flakes, and egg. Mix together.
4. Pour the mixture onto a small towel and wring the excess fluid from mix.
4. Place a piece of parchment paper on a baking sheet and spread mixture evenly into a square about a ½-inch thick.
5. Bake for 35-40 minutes or until middle has thickened.
6. Remove from oven and spread cheddar and mozzarella cheese over top .
7. Place back in the oven at 350ºF/175ºC for 10 more minutes or until cheese melts and is bubbling.
8. Let cool for 5 minutes, and enjoy with marinara, ranch, or any sauce of your choosing!
Inspired By:
MUSIC
Pleasure Center
Licensed via Audio Network
Zucchini Cheddar Quick Bread | SAVORY
This easy quick bread is so savory and moist from zucchini, pancetta, sharp Cheddar, and chives. It’s perfect for a snack or breakfast.
Get the recipe at:
Visit our website or social channels for more recipes, videos and tips: savoryonline.com
EAT YOUR GREENS 3: SAVORY ZUCCHINI BREAD [A MUST TRY] | PLANTIFULLY BASED
Hi everyone! Here is the third recipe in EAT YOUR GREENS ! You have to try this savory zucchini bread it is INCREDIBLE.
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INGREDIENTS (PLEASE DO NOT COPY AND PASTE ELSEWHERE THANK YOU)
1 leek (about 5.5 ounces/160g), thinly sliced
1/3 sweet onion (about 2.5 ounces/70g), chopped
1 small broccoli crown (about 5.5 ounces/160g), finely chopped
2 zucchini (about 12.5 ounces/350g), shredded
1/2 cup (120ml) nondairy milk
1/2 lemon, juiced
2 1/2 cups (300g) all purpose flour
1 tablespoon (12g) baking powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 tablespoon (5g) nutritional yeast
2 egg replacers
1/3 cup (80ml) neutral oil (canola, vegetable)
Everything but the Bagel seasoning, for topping
Spray oil
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Zucchini Bread with Cream Cheese Filling and Orange Glaze
We all have extra zucchini this time of year and need ways to use it. What better way than to make Zucchini Bread! It's great for a quick breakfast, a quick snack, or for dessert. This recipe is a little different from traditional Zucchini Bread, but that is the great thing about zucchini bread, you can customize it to your liking. This recipe has a little orange zest for just a hint of flavor, raisins, a lovely cream cheese filling, and a lovely optional orange glaze. Enjoy!
Zucchini Bread with Cream Cheese Filling and Orange Glaze
Ingredients:
Zucchini Bread:
• 2 cups All-Purpose Flour
• ½ teaspoon Salt
• 2 teaspoons Baking Powder
• ½ teaspoon Baking Soda
• ½ teaspoon Cinnamon
• ½ teaspoon Pumpkin Pie Spice
• ½ cup Salted Butter, softened
• ½ cup Granulated Sugar
• ½ cup Light Brown Sugar
• zest of 1 Orange, optional
• 1 teaspoon Vanilla Extract
• 2 large Eggs
• ½ cup Buttermilk
• 2 cups grated Zucchini, loosely packed (about 2 medium or 1 large zucchini)
Cream Cheese Filling:
• 8 oz Cream Cheese
• ½ cup Sugar
• 2 tsp Vanilla Extract
• 1 Egg
• 1 tbs Cornstarch
Orange Glaze (optional)
• 1¾ cups Confectioners Sugar
• ¼ cup Orange Juice
• 1 tablespoon Orange Zest
• 1 teaspoon Salted Butter, melted
Directions:
1. Preheat the oven to 350°F. Line a 9×5 loaf pan with parchment paper and spray with non-stick cooking spray.
2. Sift together the flour, salt, baking powder, baking soda, and cinnamon/pumpkin pie spice in a small bowl and set aside.
3. In a large mixing bowl, beat or whisk together the softened butter, sugar, and brown sugar.
4. Add in the orange zest, if using, eggs and vanilla extract, then mix in the buttermilk and grated zucchini.
5. Dump the dry ingredients into the wet ingredients and stir gently until combined. Do not overmix.
6. In a medium bowl, beat with an electric mixer, cream cheese and sugar until incorporated.
7. Add in vanilla and egg until incorporated.
8. Then add in cornstarch and mix until combined.
9. Spread half the batter into the prepared loaf pan, top with cream cheese filling, then top with remaining batter.
10. Bake for 65 to 75, minutes until a toothpick inserted in the center of the loaf comes out clean.
11. Cool loaf for about 20- 30 minutes before removing it from the pan and cooling the rest of the way on a cooling rack.
12. While the loaf is cooling, make glaze.
13. In a medium bowl, combine the sugar, orange juice and orange zest, whisk until there are no lumps.
14. Add in the butter then whisk together again until smooth. If it is not pourable, you can microwave it for 30 seconds or so.
15. Let the mixture sit if you microwaved it, otherwise you can pour it over your loaf.
16. You can pour the glaze over the loaf out of the pan or in the pan.
17. Return zucchini bread to a loaf pan, wrapped in plastic wrap to store. Enjoy!
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