Blueberry White Chocolate Cheesecake Zucchini Bread

Name: Blueberry White Chocolate Cheesecake Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Seeded, Peeled, Shredded Zucchini; 3 whole Large Eggs, Beaten; 1 cup Granulated Sugar; 2 teaspoons Vanilla Extract; 1/8 teaspoons Cheesecake Flavored Oil (optional); 1 cup Canola Or Vegetable Oil; 1 whole Medium Lemon, Zest And Juice; 3 cups All-purpose Flour; 1 package (4 Serving Size) Cheesecake Instant Pudding Mix; 1 teaspoon Salt; 1 teaspoon Baking Soda; 1/2 teaspoons Baking Powder; 3 ounces, weight White Chocolate, Grated Or Finely Chopped; 2 cups Fresh Or Frozen Blueberries (if Using Frozen Berries, Do Not Thaw)

Servings: persons

2 cups Seeded, Peeled, Shredded Zucchini
3 whole Large Eggs, Beaten
1 cup Granulated Sugar
2 teaspoons Vanilla Extract
1/8 teaspoons Cheesecake Flavored Oil (optional)
1 cup Canola Or Vegetable Oil
1 whole Medium Lemon, Zest And Juice
3 cups All-purpose Flour
1 package (4 Serving Size) Cheesecake Instant Pudding Mix
1 teaspoon Salt
1 teaspoon Baking Soda
1/2 teaspoons Baking Powder
3 ounces, weight White Chocolate, Grated Or Finely Chopped
2 cups Fresh Or Frozen Blueberries (if Using Frozen Berries, Do Not Thaw)

1
Preheat the oven to 350u00b0F. Grease two 9x5-inch or five 5x3-inch loaf pans. Set aside.
2
Place shredded zucchini in a mesh strainer to drain. Set aside while assembling the other ingredients.
3
In a large bowl, whisk together the eggs, sugar, vanilla, cheesecake oil (if using), canola oil, lemon juice and lemon zest until light.
4
Squeeze the excess moisture out of shredded zucchini. Stir it into the egg mixture.
5
In a medium bowl, combine the flour, cheesecake pudding mix, salt, baking soda, baking powder and grated white chocolate. Mix well.
6
Add all but about 1/4 cup of the flour mixture to the egg mixture and stir just until combined.
7
Toss the blueberries in the remaining flour mixture, then gently fold them and whatever flour mixture is left into the batter just until combined.
8
Divide the batter between the prepared pans. Bake at 350u00b0F for 45-60 minutes for the large loaves and 35-45 minutes for the smaller loaves, or until a toothpick inserted in the center comes out clean.
9
Let breads cool in the pans on wire rack for 15 minutes, then remove from the pans to a wire rack and cool completely.

1554

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups Seeded, Peeled, Shredded Zucchini, 3 whole Large Eggs, Beaten, 1 cup Granulated Sugar, 2 teaspoons Vanilla Extract, and more.

Yes, Blueberry White Chocolate Cheesecake Zucchini Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!