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Moist Triple Chocolate Zucchini Bread Recipe with Cream Cheese Swirl

triple chocolate zucchini bread - featured image
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A rich and moist triple chocolate zucchini bread featuring a distinctive cream cheese swirl that balances sweetness with a subtle tang. Perfect for chocolate lovers looking to sneak veggies into a delicious treat.

Ingredients

Scale
  • 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed dry)
  • 1 ¾ cups all-purpose flour (or substitute almond flour for gluten-free)
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (can swap with melted coconut oil)
  • 1 teaspoon vanilla extract
  • ½ cup semi-sweet chocolate chips
  • ¼ cup melted dark chocolate (optional)
  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar (for cream cheese swirl)
  • 1 large egg (for cream cheese swirl)
  • 1 teaspoon vanilla extract (for cream cheese swirl)

Instructions

  1. Grate the zucchini finely and place it in a clean kitchen towel. Squeeze firmly to remove excess moisture. Set aside about 1 ½ cups of grated zucchini.
  2. In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Whisk lightly to combine evenly.
  3. In another bowl, whisk granulated sugar and brown sugar with eggs until pale and slightly thickened, about 2 minutes. Slowly add vegetable oil and vanilla extract while whisking gently.
  4. Stir in melted dark chocolate into the wet mixture for extra depth (optional).
  5. Fold the grated zucchini into the wet mixture until evenly distributed.
  6. Gradually add the dry ingredients to the wet zucchini mixture. Use a rubber spatula to fold gently until just combined.
  7. Fold in semi-sweet chocolate chips carefully to spread throughout the batter.
  8. In a medium bowl, beat softened cream cheese with granulated sugar, egg, and vanilla extract until smooth and creamy.
  9. Grease a 9×5-inch loaf pan lightly. Pour half the zucchini chocolate batter into the pan, dollop half the cream cheese mixture over it, then gently swirl with a knife to create a marbled effect. Repeat with the remaining batter and cream cheese mixture, swirling again.
  10. Preheat oven to 350°F (175°C). Bake for 50-60 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
  11. Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

Squeeze zucchini well to avoid soggy bread. Use room temperature eggs and cream cheese for smooth mixing. Fold ingredients gently to keep bread tender. Cover loaf with foil halfway through baking if top browns too quickly. Store leftovers wrapped tightly at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: zucchini bread, chocolate zucchini bread, triple chocolate, cream cheese swirl, moist bread, chocolate dessert, healthy chocolate bread

Find it online: https://eliplate.com/moist-triple-chocolate-zucchini-bread-recipe-with-cream-cheese-swirl-perfect-for-chocolate-lovers/