Zucchini Bread

Zucchini Bread makes a fantastic breakfast, snack or dessert. Make your zucchini (now in season!) bread distinctly New Orleanian by incorporating Creole cream cheese with this recipe from our CCFM cookbook.


  • 1 pint Creole cream cheese
  • 2 eggs
  • 1-1/2 cups sugar
  • 1/3 cup vegetable oil
  • 1 tablespoon vanilla
  • 2 cups flour
  • 1 tablespoon cinnamon
  • 1/4 teaspoon salt
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 2 cups grated zucchini
  • 1/3 cup chopped walnuts (optional)


Preheat oven to 350 degrees. Grease two loaf pans.

In a bowl, blend Creole cream cheese, eggs, sugar, oil, and vanilla. In a separate bowl, mix flour, cinnamon, salt, baking soda, and baking powder. Add dry ingredients to creamed mixture and mix well. Add zucchini and walnuts and mix well. Spread batter in prepared loaf pans and bake at 350 degrees for 45 minutes.

Yields two 8 inch loaf pans

Recipe compliments of Mauthe's Dairy

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.