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Moist 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 rich cream cheese swirl that makes it feel like an indulgence rather than a healthy compromise. Perfect for using up garden zucchini, it stays fresh for days and freezes beautifully.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, at room temperature
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 ½ cups shredded zucchini (about 1 medium zucchini), gently packed
  • 4 ounces (113g) full-fat cream cheese, softened
  • ¼ cup (30g) powdered sugar
  • 1 tablespoon milk
  • ½ cup (90g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. Wash and trim one medium zucchini. Grate using the large holes of a box grater to get 1 ½ cups, gently packed. Place in a clean kitchen towel or paper towels and squeeze gently to remove excess moisture (do not squeeze dry). Set aside.
  3. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
  4. In a separate bowl, whisk together eggs, granulated sugar, and brown sugar until smooth and slightly lighter, about 1 minute. Add oil and vanilla extract; whisk until fully incorporated.
  5. Pour wet ingredients into dry ingredients and stir with a rubber spatula until just combined (a few streaks of flour are fine). Fold in shredded zucchini and chocolate chips until evenly distributed.
  6. In a small bowl, beat cream cheese, powdered sugar, and milk until smooth and creamy (use a hand mixer or fork).
  7. Pour half of the batter into the prepared loaf pan and spread evenly. Drop spoonfuls of half the cream cheese mixture over the batter and gently swirl with a knife or skewer. Pour remaining batter on top, spread gently, and drop remaining cream cheese mixture on top; swirl again for a pronounced pattern.
  8. Bake for 50-60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). If top browns too quickly after 40 minutes, tent loosely with foil.
  9. Cool in pan for 15 minutes, then lift out using parchment overhang and transfer to a wire rack. Cool completely before slicing.

Notes

Do not overmix the batter; a few streaks of flour are fine. Squeeze zucchini gently—do not remove all moisture. Let bread cool completely before slicing to avoid crumbling. Store in an airtight container at room temperature for up to 4 days, or refrigerate in warm climates. Freezes well for up to 3 months.

Nutrition

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

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