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Best Fudgy Chocolate Zucchini Bread with Cream Cheese Swirl

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This fudgy chocolate zucchini bread with cream cheese swirl is incredibly moist, rich, and decadent. The zucchini melts into the batter, keeping every bite tender, while the tangy cream cheese swirl adds a beautiful marbled effect and a touch of sophistication.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • ½ cup unsalted butter, melted and slightly cooled
  • ¼ cup vegetable oil
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini (about 1 medium zucchini, do not squeeze out moisture)
  • ¾ cup semi-sweet chocolate chips
  • 4 ounces cream cheese, softened to room temperature
  • ¼ cup granulated sugar (for cream cheese swirl)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for cream cheese swirl)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. Shred the zucchini using the large holes of a box grater. Do not squeeze out the liquid. Set aside.
  3. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
  4. In a large bowl, whisk together melted butter, oil, granulated sugar, and brown sugar until well combined. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
  5. Fold the shredded zucchini into the wet mixture using a rubber spatula.
  6. Gently fold the dry ingredients into the wet mixture until just combined. Fold in chocolate chips, reserving a handful for topping.
  7. In a small bowl, beat softened cream cheese with ¼ cup sugar, egg yolk, and ½ teaspoon vanilla extract until smooth.
  8. Pour half of the chocolate batter into the prepared pan. Drop spoonfuls of cream cheese mixture over the batter. Pour remaining chocolate batter on top, then add remaining cream cheese mixture in dollops. Gently swirl with a butter knife or skewer (4-5 passes). Sprinkle reserved chocolate chips on top.
  9. Bake for 55-65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  10. Cool in pan for 15-20 minutes, then lift out using parchment and cool completely on a wire rack before slicing.

Notes

Do not squeeze the moisture out of the zucchini—it is essential for the fudgy texture. Make sure cream cheese is at room temperature to avoid lumps in the swirl. For the prettiest swirl, do not over-swirl; gentle figure-eights work best. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: chocolate zucchini bread, cream cheese swirl, fudgy zucchini bread, easy zucchini bread, moist chocolate bread

Find it online: https://eliplate.com/best-fudgy-chocolate-zucchini-bread-with-cream-cheese-swirl/