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Moist Chocolate Zucchini Bread Recipe with Easy Cream Cheese Swirl

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A rich, moist chocolate zucchini bread with a luscious cream cheese swirl that adds a silky, tangy richness. Perfect for breakfast, brunch, or a cozy treat.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (220g)
  • ⅓ cup unsweetened cocoa powder (35g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup granulated sugar (150g)
  • ¼ cup brown sugar (50g)
  • ⅓ cup vegetable oil (80ml)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 2 medium zucchinis), squeezed dry
  • 1 teaspoon espresso powder (optional)
  • 4 oz cream cheese (115g), softened
  • ¼ cup powdered sugar (30g)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang for easy removal (about 10 minutes prep).
  2. Grate zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture (about 5 minutes).
  3. In a large bowl, whisk together all-purpose flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.
  4. In another bowl, whisk granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and espresso powder if using.
  5. Gently fold grated zucchini into the wet ingredients until evenly distributed.
  6. Gradually add dry ingredients to the wet zucchini mixture, folding gently with a spatula until just combined. Avoid overmixing.
  7. In a medium bowl, beat softened cream cheese with powdered sugar, egg yolk, and vanilla extract until smooth and creamy (about 2-3 minutes).
  8. Pour half of the chocolate zucchini batter into the loaf pan and spread evenly. Dollop half the cream cheese mixture over it in spoonfuls. Add remaining batter, then the rest of the cream cheese mixture on top.
  9. Using a butter knife or skewer, gently swirl the cream cheese through the batter to create a marbled effect. Do not overmix.
  10. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. If top browns too fast, tent with foil after 40 minutes.
  11. Let bread cool in pan for 15 minutes before lifting out with parchment overhang. Transfer to a cooling rack to cool completely before slicing.

Notes

Squeeze zucchini thoroughly to avoid soggy bread. Use room temperature eggs and cream cheese for better mixing. Avoid overmixing batter to keep bread tender. Tent with foil if top browns too quickly. Cream cheese swirl adds tang and richness but can be omitted for simpler bread. Mini chocolate chips or nuts can be added for texture. For gluten-free, substitute flour with 1-to-1 gluten-free blend. For vegan, use flax eggs, dairy-free cream cheese, and coconut oil.

Nutrition

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

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