Print

Moist Chocolate Zucchini Bread with Cream Cheese Swirl – Easy & Perfect

chocolate zucchini bread with cream cheese swirl - featured image
Print Recipe

This incredibly moist chocolate zucchini bread features a tangy cream cheese swirl that cuts through the rich chocolate flavor. It’s a simple, crowd-pleasing recipe that uses fresh zucchini for moisture without being greasy.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder (Dutch-process preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil (canola or avocado)
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) buttermilk
  • 1 ½ cups shredded zucchini (about 1 medium), squeezed dry
  • ½ cup (90g) semi-sweet chocolate chips (optional)
  • 4 ounces (113g) cream cheese, softened
  • 2 tablespoons (25g) granulated sugar (for swirl)
  • 1 large egg yolk (for swirl)
  • ½ teaspoon vanilla extract (for swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. Grate the zucchini using the large holes of a box grater. Place shreds in a clean kitchen towel or cheesecloth and squeeze firmly over the sink until no more liquid drips out. Set aside.
  3. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt until no lumps remain.
  4. In a large bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, vanilla extract, and buttermilk until smooth and glossy.
  5. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined—do not overmix. A few lumps are fine.
  6. Fold in the squeezed zucchini and chocolate chips until evenly distributed. Batter will be thick and slightly shaggy.
  7. In a small bowl, beat softened cream cheese with 2 tablespoons sugar, egg yolk, and ½ teaspoon vanilla extract until smooth and lump-free.
  8. Pour half of the chocolate batter into the prepared loaf pan and spread evenly. Drop spoonfuls of cream cheese mixture over batter. Pour remaining chocolate batter on top, then add remaining cream cheese in dollops. Use a butter knife or skewer to swirl gently—5 or 6 figure-eight motions.
  9. Bake for 55 to 65 minutes, starting to check at 50 minutes. Bread is done when a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  10. Cool in pan for 15 minutes, then lift out using parchment sling and transfer to a wire rack. Cool completely before slicing.

Notes

Squeeze zucchini thoroughly to avoid gummy bread. Use room-temperature ingredients for best results. Do not overmix batter. Cool completely before slicing to prevent crumbling. Bread keeps at room temperature for up to 3 days or freezes for up to 3 months.

Nutrition

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

Find it online: https://cookdella.com/moist-chocolate-zucchini-bread-with-cream-cheese-swirl-easy-and-perfect/