Go Back

Braided Zucchini Swirl Bread

This Braided Zucchini Swirl Bread is a soft, homemade yeast bread filled with creamy cream cheese and fresh basil. Fresh zucchini adds moisture to the dough, while a touch of cinnamon and nutmeg gives it a warm, cozy flavor. Perfect for breakfast, brunch, snacks, or serving alongside a meal.
Print Recipe
Zucchini Swirl Bread
Prep Time:20 minutes
Cook Time:40 minutes
Rise Time:1 hour 40 minutes
Total Time:2 hours 40 minutes

Ingredients

For the Dough

  • ½ cup grated zucchini about 1 medium zucchini; squeeze out excess moisture
  • 2 tablespoons olive oil or melted butter
  • 1/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 packet 2 1/4 teaspoons active dry yeast
  • 2 1/2 to 3 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 large egg
  • 1/2 cup warm milk about 110°F or 43°C

For the Cream Cheese and Basil Filling

  • 8 ounces cream cheese softened
  • 1/4 cup fresh basil finely chopped

For the Topping

  • Optional: pumpkin seeds for sprinkling

Instructions

  • Grate the zucchini and squeeze out excess moisture using a fine mesh strainer or cheesecloth. Set aside.
  • In a large mixing bowl, combine the olive oil or butter, granulated sugar, salt, and egg. Mix until smooth.
  • Add warm milk and sprinkle the yeast over the mixture. Let it sit for about 5 minutes until it becomes frothy.
  • Stir in the grated zucchini.
  • Gradually add 2 1/2 cups of flour along with the cinnamon and nutmeg. Mix until a soft dough forms, adding more flour as necessary.
  • On a floured surface, knead the dough for about 5-7 minutes until it becomes smooth and elastic.
  • Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
  • In a medium bowl, mix the softened cream cheese and chopped basil until well combined.
  • Once the dough has risen, punch it down and divide it into two equal pieces.
  • Roll each piece into a rectangle about 1/4 inch thick.
    Spread half of the cream cheese and basil filling evenly over each rectangle.  
    Roll each rectangle tightly from the long side to form a log. Pinch the ends to seal.
  • Cut each log lengthwise down the middle to expose the filling.
  • Twist the two strands around each other to form a braid.
  • Pinch the ends together to seal and tuck them underneath.
    Grease a standard loaf pan. Place the braided loaf into the prepared loaf pan. Cover it with a cloth and let it rise for another 30-40 minutes.
  • Preheat your oven to 350°F (175°C).   
    Brush the tops of the loaves with the beaten egg and sprinkle with pumpkin seeds if desired.  
    Bake in the loaf pan for about 35-40 minutes or until golden brown and hollow-sounding when tapped on the bottom.
  • Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Servings: 10
Calories: 280kcal
Author: carlycampbell