Baked Good: Zucchini Loaf with Cream Cheese Filling

Baked Good: Zucchini Loaf with Cream Cheese Filling

Shelf-Swapping Zucchini Delight:Let's face it, calling this dish Zucchini Bread is a misnomer. This creation is a delectable cake, pure and simple. Its moisture and density are off the charts, with a satisfying crunchy crust transitioning into a velvety flow of cream cheese.

• Portions: Approximately 20 servings
• Complexity: Intermediate
• Preparation Time: Approximately 1 hour and 20 minutes

Necessary Ingredients (14)

• 1 (8 oz.) room-temperature cream cheese pack
• 1/3 cup sugar
• 2 tsp vanilla extract
• 1 egg
• 1 tbsp cornstarch
• 3 1/4 cups all-purpose flour
• 1 tsp salt
• 2 tsp baking soda
• 1 tbsp cinnamon
• 1 1/4 cup vegetable oil
• 1 1/2 cup white sugar
• 1 cup brown sugar
• 2 tbsp vanilla extract
• 2 cups grated zucchini (approximately 1 large zucchini)

Instructions

1. Oil and flour a bundt pan, or equip 2 loaf pans with non-stick spray and flour. Set aside.
2. Beat the cream cheese and sugar together with an electric mixer until matched. Add the egg, vanilla, and cornstarch, continuing to mix until combined. Make a space in the fridge for this blend while working on the next steps.
3. In a separate bowl, whisk together the dry ingredients (flour, salt, baking soda, and cinnamon). Set aside.
4. With an electric mixer, incorporate the oil and both white and brown sugar until creamified. Add the vanilla, followed by the eggs one at a time, ensuring each egg is properly mixed before adding the next.
5. Gradually add the dry ingredients in three batches. The batter will initially seem too thick, but as the zucchini is added, it will thin out significantly.
6. Pour half of the zucchini batter into your prepared pan(s). Add spoonfuls of the cream cheese mixture over the batter, ensuring it doesn't touch the edges. We aim to "encase" the cream cheese mixture, preventing it from leaking out during baking. Carefully top with the remaining batter and preheat the oven.
7. Bake for 60 - 70 minutes, or until a skewer comes out clean.
8. Allow the treat to cool for at least 15 minutes before slicing.

Interesting Tidbits:

Baking labels have historical foundations. Historically, "bread" referred to any baked goods, with zucchini bread emerging as a practical solution to use up surplus zucchinis during hard times like the Great Depression and World War II[1]. Despite sweet ingredients, it resembles traditional breads in cooking methods due to relying on baking soda or baking powder, along with staples like flour, sugar, and eggs[5]. Additionally, zucchini bread's density and savory undertones likely discouraged its classification as a cake historically[1][3].

• This Zucchini Bread recipe, known as Shelf-Swapping Zucchini Delight, is a delectable cake, offering approximately 20 servings.
• The nutrition facts for a serving of this cake may vary depending on the specific ingredients used and portion sizes, but it's a delicious treat that can be enjoyed guilt-free with its zucchini content.
• For those who love baking, this intermediate-level recipe yields a moist and dense cake, with a creamy cream cheese center, using 14 necessary ingredients and a preparation time of approximately 1 hour and 20 minutes.

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