set the zucchini to drain while you make the batter, before adding the zucchini to the batter squeeze out as much water as possible, too much will make the bread too dense and unable to properly rise

to make the cheesecake swirl: beat the cream cheese and the sugar together until smooth, add the egg and vanilla, stir to combine

preheat the oven to 350˚

lightly grease two 8x4 loaf pans (OR five small aluminum foil loaf pans)

melt the butter, let it cool but not solidify, then stir in the sugar

beat in the eggs, vanilla, and cinnamon,

squeeze out the water from the zucchini and add it to the mix

stir to combine

then add the buttermilk alternately with the flour mixture to the batter, stirring to combine, it will be lumpy and unpretty if there are still floury spots stir a little longer

pour batter in to cover the bottom of the pans, carefully divide the cheesecake batter between the two loaf pans, spread to the edges of the pan

cover with the remaining batter

bake for 45-55 minutes for big loaves or 35-40 minutes for small loaf or until a toothpick comes out moist but without crumbs

cool completely and then store wrapped in the pan unless you want to take the chance of all your streusel coming off