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Moist Double Chocolate Zucchini Bread Recipe with Easy Cream Cheese Swirl

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A moist and flavorful double chocolate zucchini bread with a rich cream cheese swirl that adds a subtle tang and silky richness. Perfect for a comforting treat that sneaks in veggies with chocolatey goodness.

Ingredients

Scale
  • 1 ½ cups shredded zucchini (about 1 medium zucchini, lightly packed)
  • 1 ¾ cups all-purpose flour (or substitute with almond flour for gluten-free)
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup brown sugar, packed
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • ½ cup sour cream or Greek yogurt
  • ½ cup semisweet chocolate chips (optional)
  • 8 ounces cream cheese, softened
  • ¼ cup granulated sugar (for cream cheese swirl)
  • 1 large egg yolk (for cream cheese swirl)
  • 1 teaspoon vanilla extract (for cream cheese swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. Shred about 1 ½ cups of zucchini using a box grater or food processor. Place in a clean kitchen towel and squeeze out excess moisture. Set aside.
  3. In a large bowl, sift together 1 ¾ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt.
  4. In a separate bowl, beat together ¾ cup granulated sugar, ½ cup packed brown sugar, 2 large eggs, ½ cup vegetable oil, 1 teaspoon vanilla extract, and ½ cup sour cream or Greek yogurt until smooth and creamy.
  5. Gradually add the dry ingredients to the wet mixture, folding gently to combine. Stop when just combined to keep the bread tender.
  6. Fold in the shredded zucchini and ½ cup semisweet chocolate chips gently.
  7. In a small bowl, beat 8 ounces softened cream cheese with ¼ cup granulated sugar, 1 large egg yolk, and 1 teaspoon vanilla extract until smooth and pourable but thick enough to hold shape.
  8. Pour half of the chocolate zucchini batter into the loaf pan. Dollop half of the cream cheese mixture over the batter, then gently swirl with a knife or skewer. Repeat with remaining batter and cream cheese, swirling again for a marbled effect.
  9. Bake for 55-65 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs.
  10. Let the bread cool in the pan for about 20 minutes before transferring to a wire rack to cool completely.

Notes

Do not over-squeeze zucchini to avoid sogginess. Use room temperature ingredients for smooth mixing. Fold batter gently to keep bread tender. Swirl cream cheese just enough for marbling. Tent with foil if top browns too quickly. Cool bread completely before slicing for best texture.

Nutrition

Keywords: double chocolate zucchini bread, cream cheese swirl, moist zucchini bread, chocolate zucchini bread, easy zucchini bread, gluten-free option, dairy-free option, chocolate dessert

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