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Moist Double Chocolate Zucchini Bread Recipe with Cream Cheese Swirl

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A moist and indulgent double chocolate zucchini bread featuring a tangy cream cheese swirl, perfect for breakfast, snacks, or dessert.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder (Dutch-processed)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil (can swap with melted coconut oil)
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (about 150g) shredded zucchini (squeezed to remove excess moisture)
  • 1 cup (175g) semi-sweet chocolate chips
  • 8 oz (225g) cream cheese, softened (full-fat)
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, beat cream cheese, ¼ cup sugar, 1 teaspoon vanilla extract, and 1 large egg until smooth and creamy. Chill in the fridge.
  3. In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
  4. In another bowl, whisk granulated sugar, brown sugar, eggs, vegetable oil, and 1 teaspoon vanilla extract until smooth and slightly thickened.
  5. Fold shredded zucchini and chocolate chips gently into the wet mixture.
  6. Gradually fold dry ingredients into the wet mixture until just combined; do not overmix.
  7. Pour half the batter into the prepared loaf pan. Spoon half the cream cheese mixture over the batter and swirl gently with a butter knife or skewer.
  8. Repeat layering with remaining batter and cream cheese mixture, swirling again.
  9. Bake for 55-65 minutes, checking doneness with a toothpick starting at 50 minutes. Tent with foil if top browns too quickly.
  10. Cool in pan for 10-15 minutes, then lift out using parchment overhang and transfer to a cooling rack.

Notes

Squeeze excess moisture from shredded zucchini to avoid soggy bread. Use room temperature eggs and cream cheese for smooth blending. Gently swirl cream cheese mixture to maintain marbled effect. Toss chocolate chips in flour before folding to prevent sinking. Tent with foil if top browns too fast. For gluten-free, substitute flour with 1-to-1 gluten-free blend and monitor moisture. For dairy-free, use coconut cream cheese and coconut oil.

Nutrition

Keywords: double chocolate zucchini bread, cream cheese swirl, chocolate zucchini bread, moist zucchini bread, easy zucchini bread, chocolate bread, zucchini dessert

Find it online: https://freshforkful.com/moist-double-chocolate-zucchini-bread-recipe-with-cream-cheese-swirl-easy-and-delicious/