Description

A moist, rich chocolate zucchini bread featuring a tangy cream cheese swirl. This easy recipe hides vegetables in a decadent dessert that stays tender for days.

Ingredients

Scale

2 cups packed grated zucchini (about 300g)
½ cup vegetable oil (120ml)
1 cup granulated sugar (200g)
2 large eggs, room temperature
1 teaspoon vanilla extract
1 ½ cups all-purpose flour (190g)
½ cup unsweetened cocoa powder (50g)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
8 oz full-fat brick-style cream cheese, softened (225g)
¼ cup powdered sugar (30g)
½ teaspoon vanilla extract (for swirl)
Optional: ½ cup chocolate chips or chopped walnuts

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper.
Prep zucchini: If using fresh, grate on large holes. If using frozen, thaw and squeeze out all excess water using a kitchen towel.
In a large bowl, whisk together vegetable oil, granulated sugar, and eggs until smooth. Add 1 teaspoon vanilla extract and whisk to combine.
In a separate medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
Gradually add dry ingredients to wet ingredients. Stir gently with a spatula until just combined. Do not overmix.
Fold in the grated zucchini (and optional chocolate chips or nuts) until evenly distributed.
In a small bowl, mix softened cream cheese, powdered sugar, and ½ teaspoon vanilla until smooth and creamy.
Spoon half of the chocolate batter into the prepared pan. Dollop spoonfuls of cream cheese mixture over the batter. Swirl with a knife to create a marbled effect.
Add remaining chocolate batter on top. Dollop remaining cream cheese on top and swirl again.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Ensure frozen zucchini is thoroughly squeezed to remove excess water to prevent soggy bread. Do not overmix the batter to avoid a dense texture. Let the bread cool completely before slicing for clean cuts. The bread tastes even better on day two as flavors meld.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 28
Sodium: 250
Fat: 12
Saturated Fat: 5
Carbohydrates: 42
Fiber: 2
Protein: 4

Keywords: chocolate zucchini bread, cream cheese swirl, zucchini bread recipe, easy baking, moist bread, hidden vegetables, dessert bread