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+ servings

Ultimate Zucchini Bread with Orange Cream Cheese Spread

Supremely moist and soft inside, this classic zucchini bread truly is the ultimate! Spread individual slices with a tropical orange cream cheese for an indulgent summer breakfast/brunch.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 1 loaf (16 slices)


  • 3/4 cup coconut sugar or brown sugar
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1/4 cup plain yogurt
  • 2 teaspoons vanilla extract
  • 1 cup tightly-packed shredded zucchini
  • 1-1/2 cups white whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup chopped walnuts
  • 4 oz cream cheese softened
  • 2 tablespoons orange juice
  • 1 teaspoon grated orange zest
  • 2 tablespoons xylitol or sugar


  • Preheat oven to 350F. Lightly grease a 9x5 loaf pan. Set aside.
  • In a large bowl, whisk sugar, egg, oil, yogurt, vanilla, and shredded zucchini until smooth. In a separate bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
  • Gently fold flour mixture into liquid mixture until no streaks of flour remain. Fold in chopped walnuts.
  • Scrape batter into prepared pan and smooth top. Bake zucchini bread at 350F 40-45 minutes or until a toothpick comes out clean. Cool bread in pan 1 hour before transferring to a wire cooling rack.
  • Make the cream cheese spread: Place all ingredients in a small bowl and beat with an electric mixer until creamy. Serve with zucchini bread.


Store bread in an airtight container at room temperature up to 3 days. Bread may also be frozen up to 1 month.