Easy Crockpot Creamed Corn Recipe
There are some recipes that just feel like a warm hug, you know? The kind you whip up when you need a little comfort, or when unexpected guests pop by and you want to impress them without breaking a sweat. For me, that recipe is this zucchini bread. It’s not just any zucchini bread; it’s the one with a gooey, tangy cream cheese swirl that makes it utterly irresistible. My kids actually ask for this all the time, and honestly, so do I! It’s that perfect balance of sweet, moist, and a little bit decadent. I’ve tried a million variations over the years, but this one, with its tender crumb and that delightful tang from the cream cheese, is the champion. It’s kind of like a coffee cake met a perfectly moist quick bread and they had a delicious baby. If you’ve ever made banana bread and loved it, you’re going to adore this. It’s truly a lifesaver on busy mornings and a welcome treat any time of day.
What is Zucchini bread with cream
So, what exactly is this magical creation? At its heart, it’s a classic zucchini bread, but with a twist that takes it from good to absolutely unforgettable. Think of it as a really moist, tender quick bread that’s packed with grated zucchini. The zucchini might sound weird, but trust me, it’s the secret to its incredible moistness without making it heavy. It completely disappears into the batter, so even picky eaters won’t know it’s there! The “cream cheese swirl” part is where the real magic happens. We’re talking about pockets of rich, tangy cream cheese that get swirled through the batter before baking. It creates these amazing creamy ribbons and adds a wonderful contrast to the sweet bread. It’s not overly complicated; it’s essentially a spiced, slightly sweet quick bread that’s elevated by that luscious cream cheese layer. It’s the kind of thing you’ll want to make again and again, because it’s just so satisfying.
Why you’
Let me tell you why this zucchini bread with cream cheese swirl is a permanent fixture in my recipe rotation. First off, the flavor is just out of this world. You get that comforting warmth from spices like cinnamon and nutmeg, a subtle sweetness, and then BAM – that bright, tangy punch from the cream cheese swirl cuts through it all perfectly. It’s complex enough to feel fancy, but it’s so comforting at the same time. And the texture? Oh my goodness. It’s unbelievably moist thanks to the zucchini, and the cream cheese just adds this incredible richness. Plus, it’s surprisingly simple to make! You don’t need any fancy equipment, and the steps are pretty straightforward. I can honestly whip this up on a weeknight after the kids are in bed when I’m craving something sweet but don’t want to deal with a whole cake. It’s also incredibly cost-effective. Zucchini is usually pretty affordable, and the other ingredients are pantry staples. What I love most about this is its versatility. It’s perfect with a cup of coffee in the morning, as an afternoon pick-me-up, or even as a simple dessert. If you’ve ever made my Spiced Apple Crumble Muffins, you’ll appreciate the cozy spice notes, but this has that extra special something with the cream cheese.
How do you make Zucchini bread
Quick Overview
The process is really quite simple: you’ll mix up a quick batter, prepare a simple cream cheese filling, swirl it all together in a loaf pan, and bake until golden and fragrant. It’s all about bringing together basic ingredients in a way that creates something truly special. The beauty of this recipe lies in its no-fuss nature. You won’t spend hours in the kitchen, yet the result feels like it came from a bakery. It’s the kind of recipe that makes you feel like a baking pro, even if you’re just starting out.
Ingredients
For the Main Batter:
You’ll need about 2 cups of grated zucchini. Make sure to squeeze out as much liquid as you can after grating – this is super important for a good texture! I usually use a fine grater. You’ll also need 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, 2 large eggs, 1 cup of granulated sugar (you can reduce this slightly if you prefer it less sweet, but it affects moisture a bit), 1/2 cup of vegetable oil (or melted unsalted butter for a richer flavor), and 1 teaspoon of vanilla extract. Oh, and if you’re feeling adventurous, a handful of chopped walnuts or pecans is a fantastic addition!
For the Filling:
This is where the magic happens! You’ll need 8 ounces of cream cheese, softened. Make sure it’s nice and soft so it swirls easily. Then, you’ll need about 1/4 cup of granulated sugar to sweeten it just a touch, and 1 egg yolk (this helps it bind and makes it richer!). A tiny splash of vanilla extract here too is lovely. I’ve tried this with a bit of lemon zest in the cream cheese filling, and it’s divine if you’re going for a brighter flavor profile.
For the Glaze:
Once it’s cooled a bit, a simple glaze makes it look and taste even more special. You’ll need about 1 cup of powdered sugar, 2-3 tablespoons of milk (or even cream for extra richness!), and 1/2 teaspoon of vanilla extract. You can adjust the milk to get the consistency you like – thinner for a drizzle, thicker for a more opaque coating.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350°F (175°C). Grab a standard loaf pan (9×5 inch works perfectly) and grease it well with butter or cooking spray. Then, line it with parchment paper, leaving some overhang on the sides. This makes it SO easy to lift the loaf out later without any drama. Seriously, don’t skip the parchment paper if you can help it!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your flour, baking soda, salt, cinnamon, and nutmeg. Give it a good whisk to make sure everything is evenly distributed. You want all those lovely spices to be in every bite, not just clumped in one spot. It just takes a few seconds and makes a difference.
Step 3: Mix Wet Ingredients
In a separate, larger bowl, whisk together your eggs, granulated sugar, oil (or melted butter), and vanilla extract. Whisk until it’s well combined and looks smooth and slightly pale. If you’re adding nuts, you can toss them with a tablespoon of the flour mixture before adding them to the batter to help them not sink to the bottom.
Step 4: Combine
Now, add the dry ingredients to the wet ingredients. Mix them together until *just* combined. It’s really important not to overmix here! A few streaks of flour are totally fine. Overmixing can lead to a tough bread, and we want this to be super tender. Then, gently fold in your squeezed, grated zucchini. The batter will be thick, and that’s exactly what you want.
Step 5: Prepare Filling
In a small bowl, beat the softened cream cheese with the sugar, egg yolk, and vanilla extract until it’s smooth and creamy. Make sure there are no lumps of cream cheese. This filling is going to be the star of the show, so we want it to be as luscious as possible!
Step 6: Layer & Swirl
Pour about half of the zucchini batter into your prepared loaf pan. Dollop half of the cream cheese filling over the batter. Then, pour the remaining zucchini batter on top, followed by the rest of the cream cheese filling. Now for the fun part! Grab a knife or a skewer and gently swirl the cream cheese through the batter. Don’t overdo it; you want distinct swirls, not a completely mixed batter. Just a few passes through the batter should do the trick. This creates those beautiful ribbons of cream cheese.
Step 7: Bake
Bake for about 50-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean (or with just a few moist crumbs attached, not wet batter). The top should be golden brown and it should smell absolutely amazing! Oven temperatures can vary, so keep an eye on it. If it starts browning too quickly, you can loosely tent it with foil.
Step 8: Cool & Glaze
Let the bread cool in the pan for about 15-20 minutes before carefully lifting it out using the parchment paper overhang. Transfer it to a wire rack to cool completely. This is crucial! If you try to glaze it while it’s warm, the glaze will just melt right off. Once it’s totally cool, whisk together the powdered sugar, milk, and vanilla for the glaze until smooth. Drizzle it over the top. You can make it as thick or thin as you like.
Step 9: Slice & Serve
Once the glaze has set a little, slice your beautiful zucchini bread and enjoy! It’s best served at room temperature. The knife should go through easily, revealing those gorgeous swirls. I usually slice it about 3/4 inch thick. It looks so inviting when you can see those creamy ribbons.
What to Serve It With
This zucchini bread is so versatile, it’s practically a culinary chameleon! For a simple, comforting breakfast, I love it with a steaming mug of black coffee or a creamy latte. The slight sweetness and spice are the perfect wake-up call. For a more leisurely brunch spread, it’s lovely sliced thick and served alongside fresh berries, a dollop of Greek yogurt, or even some crispy bacon. It adds a touch of homemade goodness to any spread. As a dessert, it’s fantastic on its own, but you could also serve it with a small scoop of vanilla bean ice cream or a drizzle of warm caramel sauce for an extra indulgence. And for those cozy snack attacks, which I definitely have, it’s perfect with a glass of cold milk. My family tradition is to have it as an after-school treat with hot chocolate on cooler days. It just brings everyone to the kitchen!
Top Tips for Perfecting Your Zucchini Bread
Zucchini Prep: Seriously, don’t skip squeezing the zucchini dry! I usually grate it, then put it in a fine-mesh sieve over the sink and press down firmly with a spatula or my hands. Excess water is the enemy of a good quick bread texture; it can make it gummy. Grating it finely also helps it disappear into the batter better.
Mixing Advice: Remember what I said about not overmixing? It’s the most important tip for a tender crumb. Mix the wet and dry ingredients until they *just* come together. A few small flour pockets are better than a tough loaf. Once you add the zucchini, fold it in gently.
Swirl Customization: When you’re swirling, don’t go too deep or too crazy. You want those beautiful marbled patterns to show on the slices. A simple back-and-forth motion with a butter knife or a skewer works wonders. You can even add a few drops of food coloring to the cream cheese mixture if you want fun swirls for holidays!
Ingredient Swaps: I’ve tested this with whole wheat flour, substituting about half for all-purpose, and it works well, though it can make the bread a little denser. You can also use melted coconut oil or unsalted butter instead of vegetable oil; butter adds a lovely rich flavor. For the cream cheese, full-fat is best for richness and swirl texture. Using a low-fat version might affect how well it holds its shape.
Baking Tips: Keep an eye on your oven. Every oven is a little different. If your loaf is browning too quickly on top, loosely cover it with aluminum foil for the last 20-30 minutes of baking. To test for doneness, a toothpick inserted into the center should come out clean. If it comes out with wet batter, it needs more time.
Glaze Variations: The glaze is super customizable. If you want a thicker glaze, use less milk. For a thinner glaze, add more. You can also add a pinch of cinnamon or a tiny bit of orange zest to the glaze for a different flavor. If you’re not a fan of glazes, a simple dusting of powdered sugar once cooled is also lovely.
Storing and Reheating Tips
Once your beautiful zucchini bread has cooled completely, storing it properly is key to keeping it fresh and delicious. At room temperature, it will stay fresh for about 2-3 days, especially if it’s in an airtight container or well-wrapped in plastic wrap and then foil. Make sure it’s completely cool before wrapping, otherwise, condensation can make it soggy. If you’re not going to eat it within a few days, or if your kitchen is warm, storing it in the refrigerator is a good idea. Wrapped tightly, it can last up to a week in the fridge. The texture might be slightly firmer when cold, but that’s easily fixed. To reheat, a quick 10-15 second zap in the microwave is usually enough to warm a slice and make it wonderfully moist again. For best results, I usually let it come to room temperature on its own before slicing. If you want to freeze it, wrap the loaf tightly in plastic wrap, then in aluminum foil, and place it in a freezer-safe bag. It should keep well for up to 3 months. Thaw it overnight at room temperature for the best texture, or gently reheat slices in the oven at a low temperature (around 300°F/150°C) for about 10-15 minutes.
Glaze Timing Advice: Always apply the glaze only after the bread has completely cooled. If you apply it while it’s warm, it will melt and become a runny mess. If you’re freezing the loaf before glazing, you can add the glaze after thawing and reheating, or just dust with powdered sugar.
Frequently Asked Questions
Final Thoughts
There you have it – my absolute go-to recipe for zucchini bread with that dreamy cream cheese swirl. It’s one of those recipes that just makes people happy. It’s comforting, it’s a little bit special, and it’s surprisingly easy to pull off. I really hope you give it a try, especially if you have an abundance of zucchini from your garden or just want to make something truly delightful. The smell that fills your kitchen as it bakes is pure heaven, and the taste is even better. If you love this, you might also enjoy my other quick bread recipes, like my Lemon Poppy Seed Bread for something bright and zesty. Don’t be afraid to experiment a little with add-ins like chocolate chips or different spices. I can’t wait to hear how yours turns out! Please leave a comment below and let me know what you think, or share any fun variations you come up with. Happy baking!
Creamed Corn
Ingredients
Method
- Combine all ingredients in the crock-pot and cook on low for 4 hours. Stir to combine and make sure the cream cheese has completely melted into the sauce.
- The finished corn will hold nicely on low (or on warm, if your Crock-Pot has that setting) for another hour or two without a problem. Enjoy!
