Easy Peppermint Candy Recipe

Oh, friend, let me tell you about a little piece of summer magic that lives in my kitchen all year round. You know how some recipes just *feel* like a warm hug? This Zucchini Swirl Bread is exactly that for me. It’s got that comforting, familiar vibe of a classic banana bread, but with a surprising twist that makes it utterly irresistible. Growing up, my grandma always had zucchini bread on the counter during harvest season, but it was usually just… zucchini bread. Good, yes, but this? This takes it to a whole new level. We’re talking about a super moist, perfectly spiced loaf with ribbons of creamy, tangy filling swirled right through it, all topped off with the most dreamy cream cheese glaze you could imagine. The smell alone as it bakes will pull everyone into the kitchen – it’s just one of those recipes that becomes an instant family favorite. Trust me, once you try this Zucchini Swirl Bread, you won’t go back to the plain stuff!

What is Zucchini Swirl Bread?

So, what exactly is Zucchini Swirl Bread? Think of it as your favorite humble zucchini bread recipe, but dressed up for a party! It’s essentially a classic quick bread batter, studded with grated zucchini that keeps it incredibly moist, but with an added layer of pure deliciousness: a sweet, cinnamon-spiced cream cheese filling swirled throughout the loaf. It’s not quite a coffee cake, and it’s definitely not a cheesecake, but it borrows the best elements of both. The name really says it all – you get that lovely green flecked zucchini base, with beautiful, visible ribbons of creamy, golden-brown swirl weaving through every slice. It’s essentially comfort food elevated, offering that perfect balance of sweetness, warmth from the spices, and a delightful tang from the cream cheese, all in one glorious bite. It truly transforms what some might see as a “plain” vegetable bread into something truly special.

Why you’ll love this recipe?

Oh my goodness, where do I even begin with why you’re going to fall head over heels for this Zucchini Swirl Bread? What I love most about this is just how much personality it brings to the table compared to a standard loaf. First, there’s the **flavor**. It’s rich, warm, and deeply satisfying. The zucchini keeps the bread wonderfully moist, and the subtle spices like cinnamon and nutmeg just sing together. But then, you hit that creamy, tangy swirl – it’s a burst of sweet indulgence that truly sets it apart. It reminds me a bit of my famous Pumpkin Cream Cheese Swirl Muffins, but in a more substantial, loaf-like form, perfect for sharing (or not!).

Then there’s the sheer **simplicity**. Despite how impressive it looks with those gorgeous swirls, it’s actually incredibly easy to make. Honestly, if you can make a basic quick bread, you can conquer this. There’s no fancy yeast work or endless kneading. It’s a mix, layer, swirl, and bake kind of deal, making it a lifesaver on busy mornings when you want something homemade but don’t have hours to spare. Plus, it’s remarkably **cost-efficient**. We’re talking about humble, everyday ingredients – flour, sugar, eggs, oil, cream cheese, and of course, those abundant summer zucchinis. It’s a fantastic way to use up that garden bounty without breaking the bank.

And let’s not forget its incredible **versatility**. This isn’t just a breakfast bread! It’s absolutely divine with your morning coffee, but it also makes a stunning brunch centerpiece, a delightful afternoon pick-me-up with tea, or even a surprisingly satisfying dessert. My kids ask for this Zucchini Swirl Bread all the time, which, as any parent knows, is the highest compliment you can get. It stands out because it takes a classic that everyone loves and adds that extra layer of magic without any extra fuss. It’s a game-changer, truly!

How do you make Zucchini Swirl Bread?

Quick Overview

Making this Zucchini Swirl Bread might seem like it has a few extra steps with the swirl, but I promise it’s super straightforward. Essentially, you’ll whip up a standard, incredibly moist zucchini bread batter, then prepare a simple, creamy filling. The magic happens when you layer the two together in your loaf pan, creating those beautiful ribbons as you swirl. It’s forgiving, so don’t fret if your swirl isn’t picture-perfect – it’ll still taste amazing! This method ensures every bite has that delightful creamy surprise, making it far from just another quick bread. It’s such a rewarding bake, and the aroma alone is enough to make you smile!

Ingredients

For the Main Batter:

• 2 cups (240g) all-purpose flour: I always use unbleached for a slightly softer crumb.
• 1 teaspoon baking soda: Essential for that perfect lift.
• 1/2 teaspoon baking powder: Helps create a tender texture.
• 1/2 teaspoon salt: Balances the sweetness and enhances flavor.
• 1 teaspoon ground cinnamon: For warmth and classic zucchini bread flavor.
• 1/2 teaspoon ground nutmeg: A little hint goes a long way.
• 1/4 teaspoon ground cloves (optional, but I love it!): Adds depth.
• 1/2 cup (113g) unsalted butter, melted: Adds richness and moisture.
• 1/2 cup (100g) granulated sugar: For sweetness.
• 1/4 cup (50g) packed light brown sugar: Adds a lovely molasses note.
• 2 large eggs, at room temperature: Helps with emulsification and structure.
• 1 teaspoon vanilla extract: Always use good quality!
• 2 cups (about 2 medium) grated zucchini, firmly squeezed dry: This is key for moisture without making the bread soggy.

For the Filling:

• 8 ounces (226g) cream cheese, softened: Full-fat is best for richness!
• 1/4 cup (50g) granulated sugar: For sweetness in the swirl.
• 1 large egg yolk: Adds richness and helps the filling set.
• 1 teaspoon vanilla extract: Again, good quality makes a difference.
• 1/2 teaspoon ground cinnamon: For that warm, spiced ribbon.

For the Cream Cheese Glaze:

• 2 ounces (56g) cream cheese, softened: Just a little bit for that signature tang.
• 1 cup (120g) powdered sugar, sifted: Essential for a smooth, lump-free glaze.
• 1-2 tablespoons milk (or cream): Start with one and add more for desired consistency.
• 1/2 teaspoon vanilla extract: Brings it all together.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get the oven ready and your pan prepped. Preheat your oven to a cozy 350°F (175°C). Then, grab a 9×5-inch loaf pan. I always make sure to grease and flour it really well, or use a non-stick spray with flour, just to make sure my beautiful Zucchini Swirl Bread slides out without any drama. Sometimes I even line it with parchment paper, leaving an overhang on the long sides – it’s a lifesaver for easy lifting! This step is so important, trust me, I’ve had loaves stick before, and it’s heartbreaking.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together your flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves (if you’re using them!). Give them a really good whisk for about 30 seconds. This isn’t just about combining; it’s about aerating the flour and distributing all those leavening agents and spices evenly. You want to make sure every bite of your Zucchini Swirl Bread has that perfect flavor and texture. Lumps here mean uneven baking later, so take your time!

Step 3: Mix Wet Ingredients

In a separate medium bowl, whisk together the melted butter, both granulated and brown sugars, eggs, and vanilla extract until everything is smooth and well combined. The mixture should lighten slightly in color and be nice and uniform. Make sure your eggs are at room temperature; it really helps them emulsify better with the melted butter, giving you a smoother, more consistent batter for your Zucchini Swirl Bread.

Step 4: Combine

Now, carefully pour your wet ingredients into the dry ingredients. Stir them together with a spatula or wooden spoon *just* until everything is combined. This is crucial: don’t overmix! Overmixing develops gluten too much, leading to a tough, dense Zucchini Swirl Bread instead of a tender, moist one. A few streaks of flour are perfectly fine. Once it’s mostly together, gently fold in your firmly squeezed grated zucchini. You’ll see those lovely green flecks throughout the batter.

Step 5: Prepare Filling

In a small bowl, beat the softened cream cheese with the granulated sugar, egg yolk, vanilla extract, and cinnamon until it’s completely smooth and lump-free. I usually use a hand mixer for this to get it super creamy. You want this filling to be soft and spreadable, but not runny. This is what’s going to create those incredible, tangy ribbons in your Zucchini Swirl Bread, so make sure it’s well mixed!

Step 6: Layer & Swirl

Spoon about half of your zucchini bread batter into the prepared loaf pan and spread it evenly. Next, dollop spoonfuls of the cream cheese filling over the batter. It doesn’t need to be perfect. Then, gently spoon the remaining zucchini batter over the cream cheese layer. Now for the fun part: grab a butter knife or a skewer and gently swirl it through the layers, making S-shapes or figure-eights. Don’t overdo it, or you’ll lose the distinct layers; you just want beautiful swirls, not a fully mixed batter. This step is what makes it a Zucchini Swirl Bread, after all!

Step 7: Bake

Pop your Zucchini Swirl Bread into the preheated oven and bake for 50-65 minutes. Baking times can vary wildly depending on your oven, so start checking around the 50-minute mark. You’ll know it’s done when a wooden skewer or toothpick inserted into the center (not into a cream cheese swirl pocket!) comes out clean or with just a few moist crumbs attached. The top should be beautifully golden brown. If it’s browning too quickly, you can loosely tent it with foil. I learned that trick after burning a few too many tops!

Step 8: Cool & Glaze

Once your Zucchini Swirl Bread is baked to perfection, let it cool in the loaf pan on a wire rack for about 15-20 minutes. This allows it to set up and makes it easier to remove without breaking. After that, carefully invert the loaf onto the wire rack to cool completely. While it’s cooling, whisk together your glaze ingredients: softened cream cheese, sifted powdered sugar, milk (start with 1 tbsp!), and vanilla. You want a thick but pourable consistency. Once the bread is completely cool – and I mean *completely*, otherwise your glaze will melt right off – drizzle that luscious glaze all over the top. It’s the crowning glory of this Zucchini Swirl Bread!

Step 9: Slice & Serve

The hardest part: waiting! Once the glaze has set a bit (or if you’re impatient like me, you can dive right in!), slice your Zucchini Swirl Bread with a sharp, serrated knife. I find that a gentle sawing motion works best to get clean slices and show off those beautiful swirls. Serve it at room temperature, perhaps with an extra cup of coffee or a nice mug of tea. It’s perfect for breakfast, brunch, or an afternoon treat. The flavors really shine when it’s not too cold from the fridge.

What to Serve It With

This Zucchini Swirl Bread is so incredibly delicious on its own, but sometimes you just want to elevate the experience, right? It’s like asking what to serve with your favorite cozy sweater – anything that makes it even cozier!

For Breakfast: Honestly, a warm slice with a steaming cup of coffee or a milky latte is pure heaven. The glaze just melts slightly into the warm bread – it’s dreamy! My family loves it alongside some fresh berries or a simple fruit salad for a light, balanced morning meal. It’s also surprisingly good with a dollop of plain Greek yogurt for an extra protein boost. Forget boring toast; this is how you start your day!

For Brunch: This Zucchini Swirl Bread truly shines on a brunch spread. I love to plate it elegantly alongside a frittata or quiche, and maybe some crispy bacon or a smoked salmon platter. For beverages, mimosas or a beautiful pitcher of iced tea with lemon would be perfect. The swirl makes it look so special, almost like a dessert, which always gets compliments when I bring it to potlucks.

As Dessert: While it’s often seen as a breakfast item, this Zucchini Swirl Bread absolutely works as a light, satisfying dessert. Try serving a warm slice with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. The contrast of the warm, spiced bread and cold, creamy topping is just divine. It’s perfect when you’re craving something sweet at 10pm but don’t want to bake a whole cake!

For Cozy Snacks: This is my go-to for an afternoon pick-me-up. A slice with a cup of herbal tea or even a simple glass of cold milk is incredibly comforting. Sometimes, if I’m feeling extra, I’ll spread a tiny bit of apple butter on top, but really, the Zucchini Swirl Bread doesn’t need much. It’s the perfect companion for a quiet moment with a good book, especially on a rainy day.

Top Tips for Perfecting Your Zucchini Swirl Bread

Alright, my friend, listen up! I’ve made this Zucchini Swirl Bread countless times, and I’ve picked up a few tricks and learned from a mistake or two along the way. These tips will help you get that perfect loaf every single time:

Zucchini Prep: This is probably the most crucial step! Zucchini holds a *ton* of water, and if you don’t remove it, your bread will be soggy. After grating, place the zucchini in a clean kitchen towel or several layers of paper towels and squeeze, squeeze, squeeze! You’ll be shocked how much liquid comes out. I usually twist and wring it like I’m trying to dry a dishcloth. This prevents a gummy texture and ensures your Zucchini Swirl Bread is perfectly moist, not wet. Don’t skip this, ever!

Mixing Advice: When combining your wet and dry ingredients for the Zucchini Swirl Bread batter, mix *just* until the flour streaks disappear. Overmixing is the enemy of tender quick breads because it develops the gluten too much, leading to a tough, dense crumb. A few small lumps are totally fine; in fact, they’re often a sign of a properly mixed batter. Use a spatula and fold gently, rather than whisking vigorously.

Swirl Customization: For the most beautiful swirls, use a butter knife or a skewer, and make about 4-6 gentle S-shaped or figure-eight motions through the batter after layering. Don’t drag it too far down to the bottom or too vigorously through the whole pan, or your layers will completely combine, and you’ll lose that distinct swirl. You want defined ribbons, not a marbled mess. If you want a more subtle swirl, do fewer passes; for more dramatic lines, go for more, but always gently! I’ve gone too far before and ended up with just flecks of cream cheese, which was still tasty but not as pretty.

Ingredient Swaps:

• Oil vs. Butter: You can absolutely use a neutral oil (like vegetable or canola) instead of melted butter in the main batter for an even moister loaf. I’ve tested this with almond milk and it actually made it even creamier in the glaze.
• Sweetener: If you want to cut down on sugar a bit, you can reduce the granulated sugar in both the batter and filling by about 1/4 cup each. The zucchini adds natural sweetness, and the glaze will still provide plenty.
• Add-ins: Feel free to add 1/2 cup of chopped walnuts or pecans to the zucchini batter for extra crunch, or even some chocolate chips if you’re feeling indulgent!

Baking Tips: Ovens can be quirky! My old oven used to have hot spots. To ensure even baking, rotate your Zucchini Swirl Bread loaf halfway through the baking time. Also, if the top starts browning too quickly before the inside is cooked, loosely tent it with a piece of aluminum foil. Always use the toothpick test – insert it into the center of the bread, avoiding any visible swirl, and it should come out clean or with moist crumbs, not wet batter.

Glaze Variations: For an even tangier glaze, use a bit more cream cheese. If you prefer a thinner, more drizzly glaze, just add a tiny bit more milk or cream, a teaspoon at a time, until you reach your desired consistency. You could also add a pinch of cinnamon to the glaze for an extra spice kick, or a few drops of almond extract for a different flavor profile. The possibilities are endless!

Storing and Reheating Tips

You’ll be surprised how quickly this Zucchini Swirl Bread disappears, but if you happen to have any left (a rarity in my house!), here’s how to keep it fresh and delicious:

Room Temperature: If your kitchen isn’t too warm, you can store the Zucchini Swirl Bread, tightly wrapped in plastic wrap or in an airtight container, at room temperature for up to 2 days. The glaze will stay soft. Just make sure it’s completely cool before wrapping to prevent condensation, which can make it soggy. This is usually my preferred method if I know we’re going to devour it quickly.

Refrigerator Storage: Because of that glorious cream cheese swirl and glaze, this Zucchini Swirl Bread is best stored in the refrigerator for longer freshness. Place it in an airtight container or wrap it tightly in plastic wrap, and it will keep beautifully for up to 5-7 days. The bread tends to get a bit firmer when chilled, but the flavors stay fantastic. My kids don’t even mind it cold!

Freezer Instructions: This bread freezes wonderfully! If you want to make a batch ahead or save some for later, let the loaf cool completely and *do not glaze it*. Wrap the unglazed loaf tightly in several layers of plastic wrap, then an additional layer of aluminum foil to prevent freezer burn. It will keep well in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator or on the counter for a few hours. Once thawed, you can then prepare and apply the cream cheese glaze fresh. You can also freeze individual slices, which is what I usually do for quick grab-and-go breakfasts.

Glaze Timing Advice: If you plan on freezing the bread, always glaze it *after* it’s thawed. If you’re storing it in the fridge, you can glaze it beforehand, but sometimes the glaze can get a bit sticky or firm up. I often glaze right before serving for the prettiest presentation, especially if I’m taking it to a friend’s house.

Frequently Asked Questions

Final Thoughts

There you have it, my friend! This Zucchini Swirl Bread isn’t just another recipe; it’s a little piece of home, a comforting hug in loaf form. It truly brings that classic summer staple to a whole new level of deliciousness, making it incredibly special without being complicated. The way the warm spices mingle with the tangy cream cheese swirl and the moist zucchini bread… it’s just something you have to experience. It’s perfect for sharing with loved ones, enjoying a quiet moment to yourself, or making an impressive addition to any brunch table.

I hope you give this Zucchini Swirl Bread a try and fall in love with it just as much as my family and I have. It’s definitely one of those recipes that will be requested again and again! If you enjoyed this, you might also love my Apple Cinnamon Swirl Bread or my Best Ever Banana Bread with Cream Cheese Glaze. Happy baking, and I can’t wait to hear how yours turns out!

peppermint patties

Homemade peppermint patties with rich chocolate coating and mint-flavored filling.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Total Time 1 hour hr

Servings: 10

Cuisine: Chinese

Calories: 120

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 7 ounce marshmallow cream (Fluff)
• 10 tablespoons unsalted butter
• 1.5 teaspoons vanilla extract
• 1 teaspoons peppermint extract
• 5.5 cups powdered sugar
• 16 ounce Ghirardelli dark chocolate melting wafers
• 8 ounce Ghirardelli white chocolate melting wafers

Method

 

Preparation Steps

1. In a large mixing bowl, beat cream, butter, and extracts until fully combined. Add in powdered sugar and mix on medium speed until well blended.
2. Line a large baking sheet with parchment paper. Using about 1 tablespoon of filling, shape into a ball, then flatten for traditional shape, or pinch ends for football shape. Freeze for about 2 hours.
3. Melt dark chocolate wafers according to package directions. Dip frozen peppermint centers into the chocolate and set on parchment paper. Chill until set.
4. Store at room temperature in an airtight container.
5. If making footballs, melt white chocolate and pipe laces onto coated peppermint patties. Chill until set.

Notes

Enjoy making and sharing these homemade peppermint patties!