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Moist Lemon Poppy Seed Zucchini Bread Recipe with Cream Cheese Swirl

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A moist and tender zucchini bread brightened with lemon zest and poppy seeds, featuring a creamy tangy cream cheese swirl. Perfect for brunch or afternoon tea, this easy recipe delivers a comforting and flavorful loaf.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups grated fresh zucchini (about 1 medium zucchini)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 tablespoons fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons poppy seeds
  • 8 ounces (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly or line it with parchment paper, allowing some overhang for easy removal.
  2. Grate about 1 ½ cups of zucchini (one medium zucchini) using a box grater. Do not squeeze out the moisture.
  3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds until evenly combined.
  4. In a separate bowl, whisk the vegetable oil, 2 large eggs, lemon juice, and lemon zest until smooth.
  5. Stir the grated zucchini into the wet ingredients until well incorporated.
  6. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold until just combined. Do not overmix; the batter should be slightly lumpy but uniform.
  7. In a medium bowl, beat the softened cream cheese with sugar, 1 large egg, and vanilla extract until smooth and creamy. Use an electric mixer if possible.
  8. Pour half of the zucchini batter into the loaf pan, smoothing the top. Drop spoonfuls of half the cream cheese mixture over the batter. Pour the remaining batter on top, then spoon dollops of the remaining cream cheese. Use a butter knife or skewer to gently swirl the cream cheese through the batter, creating a marbled effect.
  9. Bake for 50 to 60 minutes. Start checking at 50 minutes by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter.
  10. Let the bread cool in the pan on a wire rack for about 20 minutes. Then gently lift it out using the parchment overhang and cool completely before slicing.

Notes

Do not overmix the batter to avoid dense bread. Use fresh lemon zest for best flavor. Keep cream cheese softened for smooth swirl. Tent with foil if top browns too quickly. Can substitute gluten-free flour or dairy-free cream cheese for dietary needs.

Nutrition

Keywords: lemon zucchini bread, poppy seed bread, cream cheese swirl, moist zucchini bread, lemon poppy seed loaf, easy zucchini bread recipe, brunch bread

Find it online: https://ovenmila.com/moist-lemon-poppy-seed-zucchini-bread-recipe-with-cream-cheese-swirl-easy-and-perfect/