Moist Double Chocolate Chip Zucchini Bread with Cream Cheese Swirl
A rich and moist chocolate zucchini bread featuring a luscious cream cheese swirl, perfect for a comforting homemade treat.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (about 300g) grated zucchini, squeezed dry
- 1 ¾ cups (220g) all-purpose flour
- ½ cup (45g) unsweetened cocoa powder (preferably Dutch-processed)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 2 large eggs, room temperature
- ½ cup (120ml) vegetable oil or melted coconut oil
- 1 teaspoon pure vanilla extract
- 1 cup (175g) semi-sweet chocolate chips
- 8 ounces (225g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Grate zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture to get about 2 cups of drained zucchini.
- In a medium bowl, beat softened cream cheese with ¼ cup sugar until smooth and creamy. Add 1 egg and 1 teaspoon vanilla extract, mix until well combined. Refrigerate while preparing batter.
- In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine evenly.
- In another bowl, beat granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth and well blended (about 2-3 minutes).
- Slowly add dry ingredients into wet ingredients, folding gently with a spatula. Do not overmix. Fold in grated zucchini and chocolate chips.
- Grease a 9×5-inch loaf pan or line with parchment paper. Spoon half of the batter into the pan and smooth out gently. Dollop half of the cream cheese mixture on top, then add the remaining batter. Use a knife or skewer to swirl the cream cheese through the batter creating a marbled effect.
- Preheat oven to 350°F (175°C). Bake for 55-60 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no raw batter.
- Let bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
Squeeze zucchini well to avoid soggy bread. Use room temperature eggs and cream cheese for smooth texture. Swirl cream cheese gently for a marbled effect. Start checking doneness at 50 minutes to avoid overbaking. Dutch-processed cocoa powder enhances chocolate flavor. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use vegan cream cheese and plant-based oil.
Nutrition
- Serving Size: 1 slice (1/12th of l
- Calories: 250
- Fat: 14
- Carbohydrates: 30
- Fiber: 3
- Protein: 4
Keywords: zucchini bread, chocolate chip, cream cheese swirl, moist bread, easy dessert, homemade treat, chocolate zucchini bread