GF Pineapple Cream Cheese Zucchini Bread
The origin for this recipe came to us from Lindy Tachick, who provided a recipe and picture on our Facebook query for interesting Zucchini bread. I was taken with the cheesecake swirl in the picture she provided and decided to give her recipe a try. As hard as it is to believe, I was almost out of flour (!) and so had to make some adjustments to her original recipe, in order to use our Better Batter Gluten Free Pancake and Biscuit Mix. The resulting bread is fruity, fluffy, moist, and utterly delicious.
GF Pineapple Cream Cheese Zucchini Bread
Ingredients
- 3 large eggs
- 1 c (236 ml) vegetable oil
- 2 c (400g) granulated sugar
- 2 tsp vanilla extract
- 2 c zucchini or summer squash, shredded
- 1 can (15oz, 425g) crushed pineapple, drained
- 3 c (12 oz or 340g) Better Batter Gluten Free Pancake and Biscuit Mix
- 1 1/2 tsp cinnamon
- 8oz block cream cheese, softened
- 1 large egg
- 1/2 c (100g) granulated sugar
- 1 tbsp Better Batter Gluten Free Flour
Instructions
Preheat oven to 350 degrees. Grease and flour 2 8×4-inch loaf pans.
Combine Ingredients. In a large bowl, combine 3 eggs, oil, 2c sugar, and vanilla extract. Beat together until smooth and pale yellow – sugar should largely dissolve.
Add. Into the liquid, add the zucchini or summer squash and crushed pineapple. Stir well to combine.
Add the Better Batter Gluten Free Pancake Mix and cinnamon. Beat together until well combined and slightly thickened. Set aside.
Beat Ingredients. In a small bowl, beat together cream cheese, 1 egg, 1/2 c granulated sugar and 1tbsp Better Batter Gluten Free Flour, until smooth.
Pour. Into each pan, pour 1/4 of zucchini bread mixture. Top each layer evenly with half of the cream cheese mixture, then divide the remaining batter evenly over the top of the cream cheese mixture. This should fill each pan to nearly full.
Place the two pans on a baking sheet and bake for between an hour and an hour and 15 minutes, or until baked through.
Cooling. Allow to cool in pan for about 10 minutes before running a straight edge along the edges of each pan, then allow bread to cool completely before unmolding. Bread is very delicate, and if you try to unmold it before it is cool, it will fall apart on you!
Store leftovers in the fridge.
