Cream Cheese Zucchini Bread

 

1 (8 oz) package cream cheese, room temp

1/3 cup sugar

2 Tbsp vanilla

1 egg

1 Tbsp cornstarch

3 1/14 cup flour

1 tsp salt

2 tsp baking soda

1 Tbsp cinnamon

1 1/4 cup Delizia Extra Virgin Olive Oil

1 1/2 cup white sugar

1 cup brown sugar

1 Tbsp vanilla

2 cup grated zucchini (about 1 large zucchini)

1/2 cup raisins

1/2 cup chopped pecans

 

Grease and flour a bundt pan or 2 loaf pans.  Set aside.  With an electric mixer, cream together the cream cheese and once blended add the egg, vanilla, and cornstarch.  Set aside.  In a separate bowl, mix the dry ingredients (flour, salt, baking soda, and cinnamon) together.  Set aside.  With an electric mixer, cream together the oil and both white and brown sugar until creamy.  While the mixer is still running, add the vanilla and then the eggs one at a time, letting each incorporate before adding the next one.  Now add the dry ingredients in thirds.  The batter should look thick at this point.  Now add the zucchini and it will thin out considerably.  Add raisins and nuts and mix well with a wooden spoon.  Pour half of the zucchini batter into your pans).  With a large spoon, add the cream cheese mixture to the batter, but make sure that it doesn’t touch the sides, you want to ‘seal in’ the cream cheese mixture.  Pour the remaining batter on top and place it in the oven.  Bake for 60-70 minutes, or until a toothpick comes out clean.  Let the bread/cake cool for at least 15 minutes before slicing.

Makes 8-10 servings