Description

An ultra-moist chocolate zucchini bread featuring a tangy cream cheese swirl, designed to be rich, fudgy, and secretly packed with vegetables for a decadent yet comforting treat.

Ingredients

Scale

1/2 cup vegetable oil
1 cup granulated sugar
1/2 cup light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsweetened cocoa powder
1 1/2 cups shredded zucchini (packed, excess water squeezed out)
4 oz light cream cheese
2 tablespoons granulated sugar
1 large egg yolk
1/2 teaspoon vanilla extract
1/2 cup mini chocolate chips

Instructions

Preheat oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper.
Shred the zucchini and gently squeeze out excess moisture using a clean kitchen towel or paper towels until just damp.
In a small bowl, whisk together the cream cheese, 2 tablespoons sugar, egg yolk, and 1/2 teaspoon vanilla until smooth. Set aside.
In a large bowl, whisk together the vegetable oil, 1 cup granulated sugar, brown sugar, eggs, and 2 teaspoons vanilla until pale and glossy.
Stir the shredded zucchini into the wet mixture.
In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Pour the dry ingredients into the wet ingredients and stir until just combined. Do not overmix.
Pour half of the batter into the prepared loaf pan.
Dollop spoonfuls of the cream cheese mixture over the batter and swirl gently with a knife or skewer.
Pour the remaining batter on top, dollop the rest of the cream cheese mixture, and swirl again.
Sprinkle mini chocolate chips over the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Squeeze excess water from the zucchini to prevent a soggy loaf. Do not overmix the batter to avoid a tough texture. For best results, use room temperature eggs and cream cheese. The bread freezes well; wrap individual slices in plastic wrap and store in a freezer bag for up to 3 months.

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

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 24
Sodium: 250
Fat: 14
Saturated Fat: 5
Carbohydrates: 38
Fiber: 2
Protein: 4

Keywords: chocolate zucchini bread, cream cheese swirl, moist zucchini bread, easy baking, quick bread, gluten-free option, vegan option