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Moist Double Chocolate Zucchini Bread Recipe with Easy Cream Cheese Swirl

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A moist and rich double chocolate zucchini bread with a tangy cream cheese swirl that tastes like dessert but sneaks in veggie goodness. Perfect for any occasion and easy to make.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (150g) shredded zucchini, squeezed dry
  • ½ cup (90g) semi-sweet chocolate chips
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your 9×5-inch loaf pan thoroughly. Line with parchment paper if preferred.
  2. Shred 1 ½ cups of zucchini using a fine grater. Place shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. Set aside.
  3. In a large bowl, sift together 1 ½ cups all-purpose flour, ½ cup cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt. Whisk to combine evenly.
  4. In another bowl, beat 1 cup sugar and ½ cup vegetable oil until combined. Add 2 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
  5. Fold the squeezed zucchini into the wet mixture gently. Slowly add the dry ingredients, folding carefully to avoid overmixing. Fold in ½ cup chocolate chips last.
  6. Beat 8 oz softened cream cheese, ¼ cup sugar, 1 large egg, and 1 teaspoon vanilla extract in a medium bowl until smooth and creamy.
  7. Pour half the chocolate zucchini batter into the loaf pan and smooth the top. Spoon the cream cheese mixture over it, then dollop the remaining batter on top. Use a knife or skewer to swirl the cream cheese through the batter, creating a marbled effect.
  8. Bake for 55-65 minutes. Check doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but no raw batter. If the top browns too fast, loosely cover with foil after 40 minutes.
  9. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze zucchini thoroughly to avoid soggy bread. Use room temperature eggs and cream cheese for smooth mixing. Swirl cream cheese gently for a marbled effect. Tent with foil if browning too fast. Bread tastes better the next day. Can substitute gluten-free flour or dairy-free cream cheese for dietary needs.

Nutrition

Keywords: zucchini bread, double chocolate, cream cheese swirl, moist bread, chocolate zucchini bread, easy baking, dessert bread

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