Over-The-Top Zucchini Bread Recipe

Name: Over-The-Top Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups zucchini, shredded; 2 eggs; ¾ cup oil; 1 cup milk; 4 ounces cream cheese; 1 cup brown sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 tablespoon cinnamon; 1 tablespoon vanilla; 3 ½ cups white flour; 1 cup nuts; 4 tablespoons cinnamon; 8 tablespoons white sugar; 1 cup flour; 8 tablespoons butter

Servings: persons

2 cups zucchini, shredded
2 eggs
¾ cup oil
1 cup milk
4 ounces cream cheese
1 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
1 tablespoon vanilla
3 ½ cups white flour
1 cup nuts
4 tablespoons cinnamon
8 tablespoons white sugar
1 cup flour
8 tablespoons butter

1
Preheat oven to 350 degrees.
2
Grease two loaf pans.
3
Cream together the zucchini, eggs, oil, milk, cream cheese and brown sugar.
4
Add baking powder, baking soda, salt, 1 T cinnamon and vanilla.
5
Mix well.
6
Add 3 1/2 cups flour and nuts, stir to combine.
7
In a separate bowl combine 4 T cinnamon, white sugar and 1 cup flour.
8
Cut in butter to create filling and topping.
9
Pour one quarter of batter into loaf pan, sprinkle with 1/4 of cinnamon mixture.
10
Pour one quarter of batter into loaf pan and sprinkle top with 1/4 of cinnamon mixture.
11
Repeat to fill second loaf pan.
12
Cook at 350 degrees for 55 minutes.

1700

kcal

Calories

Fat

211

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 17 ingredients. The key ingredients include: 2 cups zucchini, shredded, 2 eggs, ¾ cup oil, 1 cup milk, and more.

Yes, Over-The-Top Zucchini Bread falls under the Vegetarian 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!

Over-The-Top Zucchini Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions