Easy Homemade Pierogi Recipe For Everyone
Oh, you HAVE to try this zucchini bread! I swear, it’s the stuff dreams are made of. It’s one of those recipes that just feels like a warm hug on a chilly day, or a little ray of sunshine when things get a bit hectic. I remember my mom making a version of this when I was a kid, and the smell would just fill our whole house. It’s funny, sometimes I’ll just whip up a loaf because I have a couple of zucchini sitting in the fridge that need a good home, and before I know it, the whole thing is gone. Seriously, it disappears in minutes at my house. If you’re looking for a really fantastic, incredibly moist zucchini bread recipe that also happens to have this amazing, tangy cream cheese swirl running through it, then you’ve landed in the right place. It’s not overly complicated, but the result is just… chef’s kiss! Forget those dry, crumbly zucchini breads you might have encountered; this one is pure heaven.
What is Moist Zucchini Bread with Cream Cheese Swirl?
So, what exactly *is* this magical creation? At its heart, it’s a quick bread, meaning it uses a chemical leavener (like baking soda or baking powder) instead of yeast, so you don’t have to wait for it to rise. The star ingredient, of course, is zucchini, and don’t worry, you won’t taste it directly! It’s like a little kitchen secret that makes the bread incredibly tender and moist. The “swirl” part comes from a simple, yet decadent cream cheese mixture that gets swirled into the batter before baking. Think of it as a little tangy, creamy ribbon of deliciousness woven throughout your sweet bread. It’s essentially a classic zucchini bread elevated to a whole new level of yumminess. It’s not quite a cake, but it’s definitely way more special than your average loaf. It’s my go-to when I want something comforting and delicious without the fuss of a complicated dessert.
Why you’ll love this recipe?
Honestly, there are so many reasons this recipe has earned a permanent spot in my recipe binder. First off, the flavor is just out of this world. The zucchini itself is pretty neutral, but it lends this incredible moisture that makes every bite so tender. Then you get these pockets of sweet, slightly tangy cream cheese that just melt in your mouth. It’s a symphony of textures and tastes! And the smell when it’s baking? Pure bliss. My kids always come running to the kitchen when they catch a whiff of this. Secondly, and this is HUGE for me on busy weeknights, it’s surprisingly simple to make. You basically mix your wet and dry ingredients separately, then gently combine them. The cream cheese swirl is just a quick mix-up, and then it’s into the oven. No fancy techniques required! It’s also incredibly budget-friendly. Zucchini are usually pretty affordable, and the other ingredients are pantry staples for most bakers. Plus, it’s so versatile. I love it for breakfast, but it’s also perfect as a mid-afternoon snack, or even a light dessert with a dollop of whipped cream. What I love most about this particular recipe is how forgiving it is. I’ve tested it with different kinds of flour, slightly different amounts of sugar, and it always turns out wonderfully. It’s the kind of recipe that makes you feel like a baking pro, even if you’re just starting out!
How do I make Zucchini bread with cream cheese swirl?
Quick Overview
This recipe is wonderfully straightforward. You’ll start by prepping your zucchini and then mixing up the dry and wet ingredients for the bread batter. While those are chilling, you’ll whip together the simple cream cheese filling. Then, you’ll layer the batter and filling in your prepared loaf pan, swirl them together artfully, and bake until golden and fragrant. It’s the perfect balance of a comforting, classic bake with a delightful twist. You’ll be amazed at how easily this comes together, and the result is a truly spectacular loaf that looks as good as it tastes. It’s my absolute lifesaver on days when I need a little baking therapy but don’t have hours to spare.
Ingredients
For the Main Bread Batter:
2 cups grated zucchini (about 2 medium-sized zucchinis, squeezed dry). Make sure to get out as much moisture as you can – this is key to avoiding a soggy loaf! I like to use the large holes on my box grater. If you’re short on time, a food processor with a grating attachment works too, but be careful not to over-process. Squeeze it really well in a clean kitchen towel or cheesecloth.
1 ¾ cups all-purpose flour. I’ve tried using whole wheat and it works, but it makes the bread a little denser, so all-purpose is my personal favorite for this recipe.
1 teaspoon baking soda. This is what helps give the bread its lift.
½ teaspoon salt. Balances out the sweetness beautifully.
½ teaspoon ground cinnamon. A little warmth that pairs perfectly with zucchini.
¼ teaspoon ground nutmeg. Just a pinch, but it adds a lovely depth of flavor.
¾ cup granulated sugar. You can reduce this slightly if you prefer, but I find this amount gives it a nice sweetness without being overpowering.
½ cup packed light brown sugar. This adds a wonderful chewiness and caramel notes.
2 large eggs, at room temperature. Room temperature eggs incorporate better into the batter.
½ cup vegetable oil (or other neutral oil like canola or grapeseed). This is where a lot of the moisture comes from! Don’t skip it.
¼ cup unsweetened applesauce. Another secret weapon for ultimate moisture and a slightly tender crumb.
1 teaspoon vanilla extract. Always use the good stuff if you can!
½ cup buttermilk (or milk + ½ tsp lemon juice/vinegar, let sit for 5 mins). Buttermilk adds an extra tang and tenderness. My kids ask for this recipe all the time, and I’ve found that using buttermilk really makes it extra special.
For the Cream Cheese Swirl:
4 ounces cream cheese, softened. Make sure it’s nice and soft so it mixes smoothly. I usually leave mine on the counter for about an hour before I start baking.
¼ cup granulated sugar. Just enough to sweeten it up nicely.
1 large egg yolk. This adds richness and helps the swirl set.
½ teaspoon vanilla extract. To complement the main batter’s vanilla.
For the Glaze (Optional but Highly Recommended!):
1 cup powdered sugar. Sifted for a smoother finish, though not strictly necessary.
2-3 tablespoons milk or cream. Start with 2 and add more until you reach your desired drizzling consistency.
½ teaspoon vanilla extract.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheated to 350 degrees Fahrenheit (175 degrees Celsius). This is the magic temperature for most quick breads. While the oven is doing its thing, generously grease and flour a standard 9×5 inch loaf pan. You can also line it with parchment paper, leaving some overhang on the sides, which makes it super easy to lift the bread out later. I always do this when I’m feeling lazy about greasing! Don’t skip this step, or you’ll have a baking disaster on your hands.
Step 2: Mix Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Whisking them together helps ensure everything is evenly distributed, so you don’t get any pockets of baking soda or salt in your finished bread. Give it a good whisk until it looks uniform. This might seem like a small step, but it really matters for the overall texture and flavor!
Step 3: Mix Wet Ingredients
In a larger bowl, combine the granulated sugar and brown sugar. Add the eggs, vegetable oil, applesauce, and vanilla extract. Whisk these together until they’re well combined and the mixture is smooth. Then, stir in your grated and squeezed zucchini. Finally, pour in the buttermilk. Give it a gentle stir until everything is just combined. You want to incorporate the wet ingredients well, but don’t go crazy with overmixing at this stage.
Step 4: Combine
Now, it’s time to bring the wet and dry ingredients together. Pour the dry ingredients into the wet ingredients bowl. Using a spatula or a wooden spoon, gently fold the dry ingredients into the wet until *just* combined. It’s really important here not to overmix! A few streaks of flour are okay; they’ll disappear as the batter rests. Overmixing develops the gluten in the flour, which can lead to a tough, dense loaf. We want tender and moist, remember?
Step 5: Prepare Filling
In a separate small bowl, beat the softened cream cheese with the ¼ cup sugar and the egg yolk until smooth and creamy. Stir in the ½ teaspoon of vanilla extract. This mixture should be thick but spreadable. This is the secret to those delightful creamy pockets in every slice!
Step 6: Layer & Swirl
Pour about half of the zucchini batter into your prepared loaf pan, spreading it evenly. Dollop half of the cream cheese mixture over the batter. Then, pour the remaining zucchini batter over the cream cheese layer, and dollop the rest of the cream cheese mixture on top. Now for the fun part: take a knife or a skewer and gently swirl the cream cheese into the batter. Don’t over-swirl; you want distinct ribbons of cream cheese, not a uniform pinkish color. Just a few passes will do the trick. This swirling action is what creates that beautiful marbled effect.
Step 7: Bake
Place the loaf pan in the preheated oven. Bake for 50-65 minutes. The exact time will depend on your oven, so keep an eye on it. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out clean, or with just a few moist crumbs attached. The top should be golden brown and the edges should start to pull away slightly from the sides of the pan. If the top is browning too quickly, you can loosely tent it with aluminum foil for the last 10-15 minutes of baking.
Step 8: Cool & Glaze
Once baked, let the loaf cool in the pan on a wire rack for about 15-20 minutes. This allows it to firm up. Then, carefully invert the pan to remove the bread and place it directly on the wire rack to cool completely. Waiting until it’s completely cool before glazing is important, otherwise, the glaze will just melt right off! For the glaze, whisk together the powdered sugar, milk/cream, and vanilla extract until you have a smooth, drizzle-able consistency. Drizzle it generously over the top of the cooled loaf. If you want a thicker glaze, just add a bit more powdered sugar. If you want it thinner, a touch more milk. I love how the glaze adds that extra little touch of sweetness and visual appeal.
Step 9: Slice & Serve
Once the glaze has set a bit, slice your beautiful zucchini bread. A serrated knife works best for clean cuts. Serve it at room temperature for the best texture and flavor. Oh, the smell of that first slice! Pure happiness.
What to Serve It With
This moist zucchini bread is so incredibly versatile, it fits in at almost any meal or snack time! For a simple breakfast, I love a thick slice toasted up with a pat of butter. It’s also fantastic alongside a hot cup of coffee or a refreshing glass of iced tea. For brunch, I like to serve it slightly warm, perhaps with a dollop of Greek yogurt or a side of fresh berries. It looks so elegant on a brunch spread. As a dessert, it’s wonderful on its own, but if you’re feeling fancy, a small scoop of vanilla bean ice cream or a drizzle of honey takes it to another level. And for those cozy snack moments, this bread is an absolute winner. It’s perfect for an afternoon pick-me-up with a glass of milk, or even a little treat before bed when you’re craving something sweet but don’t want to bake a whole cake. My family tradition is to have a slice with hot chocolate on rainy afternoons – it’s pure comfort food.
Top Tips for Perfecting Your Moist Zucchini Bread with Cream Cheese Swirl
I’ve made this recipe more times than I can count, and over the years, I’ve picked up a few tricks that I think really elevate it. Here are my top tips to help you achieve zucchini bread perfection:
Zucchini Prep: This is probably the MOST important step. You absolutely MUST squeeze as much moisture out of the grated zucchini as possible. I usually grate my zucchini, then put it in a clean kitchen towel or a few layers of cheesecloth and twist it tightly over the sink to wring out the liquid. If you skip this, your bread will be too wet and dense. Fresh zucchini is best, but if you have frozen, make sure to thaw it completely and squeeze out all the water.
Mixing Advice: Remember that “just combined” rule? It’s crucial for quick breads. Overmixing the batter is the number one reason for tough, rubbery bread. As soon as you don’t see any dry flour streaks, stop mixing. A few lumps are perfectly fine and will bake out. Don’t be tempted to beat it into submission!
Swirl Customization: When you’re swirling, less is more! You want to see distinct lines of the cream cheese mixture running through the bread, not a muddy mess. A gentle back-and-forth with a knife or skewer is all you need. You can even use a piping bag with the cream cheese mixture for more control if you’re feeling artistic!
Ingredient Swaps: I’ve experimented with a few things. For a dairy-free option, you can try using a plant-based milk and yogurt instead of buttermilk and applesauce, but the texture might be a little different. For a richer loaf, you could swap out half the vegetable oil for melted butter, but I find the oil keeps it incredibly moist.
Baking Tips: Ovens can be finicky! If you find your loaves always brown too fast on top, try baking them on the lower-middle rack and loosely tenting with foil for the last 15-20 minutes. If you’re unsure if it’s done, the toothpick test is your best friend. A few moist crumbs are good, but wet batter means it needs more time. Also, make sure your oven is truly preheated!
Glaze Variations: Don’t love cream cheese? No problem! You can skip the glaze entirely, or try a simple lemon glaze (powdered sugar + lemon juice) or even a chocolate drizzle for a different flavor profile. For a less sweet option, a light dusting of powdered sugar after cooling is also lovely.
Storing and Reheating Tips
This zucchini bread is pretty forgiving when it comes to storage, but keeping it fresh is key to enjoying its moist goodness. For storing at room temperature, I like to wrap the completely cooled loaf tightly in plastic wrap or place it in an airtight container. It should stay wonderfully moist for about 2-3 days. If it’s particularly humid, or if you’ve had it longer than that, it’s better to move it to the refrigerator. In the refrigerator, it can last for up to a week, though I find the texture is best within the first 4-5 days. Again, an airtight container is your best friend here to prevent it from drying out. If you want to keep it even longer, this bread freezes beautifully! For freezer instructions, wrap the cooled loaf tightly in a couple of layers of plastic wrap, then tuck it into a heavy-duty freezer bag or an airtight container. It can stay frozen for up to 3 months. To thaw, simply remove it from the freezer and let it come to room temperature on the counter. For reheating, if you want that freshly baked warmth, you can warm individual slices in a toaster oven or a conventional oven at a low temperature (around 300°F or 150°C) for a few minutes until heated through. For glaze timing advice, if you plan to refrigerate or freeze your bread, I recommend adding the glaze *after* thawing and just before serving. If you put the glaze on before freezing, it can sometimes get a little sticky or weepy upon thawing. For room temperature storage, glazing after it’s fully cooled is perfect.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite, go-to moist zucchini bread with that dreamy cream cheese swirl. It’s more than just a recipe; it’s a little piece of comfort and joy that I love to share. It’s the perfect example of how simple ingredients can come together to create something truly special. Whether you’re looking for a way to use up extra zucchini, a crowd-pleasing treat for your family, or just a delicious baked good to brighten your day, this recipe is a winner. I truly believe that everyone should have a fantastic zucchini bread recipe in their repertoire, and this is mine! If you love this recipe, you might also enjoy my recipe for Deliciously Moist Banana Bread or my Ultimate Chocolate Chip Cookie Bars, which also have that same effortless deliciousness factor. I can’t wait to hear what you think, and I’d absolutely love to see your creations! Feel free to leave a comment below with your thoughts, or share your own tips and variations. Happy baking, everyone!
Homemade Pierogi Recipe
Ingredients
Method
- Place the potatoes in a large pot and cover with water. Bring to a boil and then simmer until fork tender, about 15 minutes. Drain the water and mash the potatoes. Place the mashed potatoes in a mixing bowl and chill in the refrigerator until cold.
- In a small skillet over medium heat, warm the oil and then saute the onion until tender. Let them cool for a few minutes and then add the cooked onions to the bowl of cold mashed potatoes. Place the sauerkraut in a strainer and rinse very well under running water, for at least 3 minutes. Drain thoroughly and add the sauerkraut to the bowl with the potatoes. Add the cheese and stir to combine. Store in the refrigerator until ready to make the pierogies. The filling can be made a day or two in advance and refrigerated until needed.
- Place the flour and salt in a large bowl and stir to combine. Make a small well with your hand and crack the egg into it. Stir to combine and then gradually add the hot water, mixing with your hands until the dough is very sticky and well combined. If it becomes too sticky and wet, add just a tablespoon or so more flour. Chill the dough in the refrigerator for at least an hour.
- Bring a pot of water to a boil. Sprinkle a large board with flour. Transfer the dough to the floured surface and flip it over a few times to coat with flour. Gently knead the dough just a few times with your hands, adding a sprinkling of flour as needed.
- To Shape Pierogies: Divide the dough into four sections and roll out one of the sections very thin, to about 1/8" thickness. Cut into circles and place 1 tablespoon of the potato filling on one side. Fold over the circle and pinch around the dough. Place the prepared pierogies in a single layer onto a waiting plate. Don't stack them or the dough will stick together.
- To Boil Pierogies: Drop the waiting pierogies into the water, a few at a time. Use a spoon or spatula to gently nudge them off the bottom of the pot if they stick. When they float to the surface of the water, lift them out carefully with a slotted spoon. Place them on a buttered plate and drizzle a small amount of melted butter on top of them to prevent sticking together. Let the boiled pierogies cool for a few minutes before frying them.
- To Fry Pierogies: In a large skillet over medium heat, melt a tablespoon of butter. When the butter sizzles, place the boiled pierogies in the skillet in a single layer. Let them cook 2-3 minutes, until lightly browned on the edges, flip over and repeat. The pierogies will not turn brown all over, but the edges should crisp and be light brown. Remove the finished pierogies to a buttered baking dish.
