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Perfect Chocolate Zucchini Bread with Cream Cheese Swirl

chocolate zucchini bread with cream cheese swirl - featured image
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This incredibly moist chocolate zucchini bread features a tangy cream cheese swirl that makes it unforgettable. It’s the perfect balance of rich chocolate and hidden veggies, ideal for breakfast or dessert.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder (Dutch-processed or natural)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil (canola or avocado)
  • 2 teaspoons vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium), gently squeezed
  • ½ cup (90g) semi-sweet chocolate chips (optional)
  • 8 ounces (226g) cream cheese, softened to room temperature
  • ¼ cup (50g) granulated sugar (for cream cheese swirl)
  • 1 large egg yolk (for cream cheese swirl)
  • ½ teaspoon vanilla extract (for cream cheese swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a strip of parchment paper, leaving overhang on two sides.
  2. Wash and trim the zucchini. Grate it using the large holes of a box grater to get about 1 ½ cups. Place in a clean kitchen towel or paper towels and gently squeeze out excess moisture. Set aside.
  3. In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until no lumps remain.
  4. In a medium bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and glossy.
  5. Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula until just combined (a few streaks of flour are okay). Do not overmix.
  6. Fold in the grated zucchini and semi-sweet chocolate chips (if using) until evenly distributed. The batter will be thick and slightly shaggy.
  7. In a small bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy. Add the ¼ cup granulated sugar, egg yolk, and ½ teaspoon vanilla extract. Beat until completely smooth, about 1-2 minutes.
  8. Pour half of the chocolate zucchini batter into the prepared loaf pan and spread evenly. Spoon the cream cheese mixture over the batter in dollops, then spread gently with a spatula. Pour the remaining chocolate batter over the cream cheese layer and spread carefully to cover.
  9. Take a butter knife or skewer and drag it through the batter in a figure-eight pattern (3-4 passes) to create swirls. Do not over-swirl.
  10. Bake in the center of the oven for 55-65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. If the top browns too quickly, tent loosely with foil after 40 minutes.
  11. Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment sling to lift it out and transfer to the rack to cool completely before slicing.

Notes

Don’t over-squeeze the zucchini; it should be damp, not dry. Room temperature ingredients are crucial for the cream cheese swirl. For best results, let the bread cool completely before slicing to allow the cream cheese swirl to set. The bread stays moist at room temperature for up to 3 days and freezes well for up to 3 months.

Nutrition

Keywords: chocolate zucchini bread, cream cheese swirl, quick bread, summer dessert, hidden veggies, moist bread

Find it online: https://breezybake.com/perfect-chocolate-zucchini-bread-with-cream-cheese-swirl/