Description

A dense, ultra-moist chocolate zucchini bread featuring a tangy cream cheese swirl. This recipe uses a one-bowl method for simplicity and includes hidden zucchini for moisture without altering the rich chocolate flavor.

Ingredients

Scale

2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ cup unsweetened natural cocoa powder
1 teaspoon salt
1 cup granulated sugar
½ cup packed brown sugar
¾ cup vegetable oil
3 large eggs (room temperature)
2 teaspoons vanilla extract
2 medium zucchini (about 1 ½ cups grated, fine grate)
8 oz full-fat block cream cheese (softened)
¼ cup powdered sugar
½ teaspoon vanilla extract (for swirl)
½ cup semi-sweet chocolate chips (optional)

Instructions

Preheat oven to 350°F (175°C). Grease two 9×5-inch loaf pans and line bottoms with parchment paper.
In a large bowl, whisk together flour, baking soda, baking powder, cocoa powder, salt, granulated sugar, and brown sugar until no lumps remain.
In a separate bowl, whisk vegetable oil, eggs, and 2 teaspoons vanilla extract until smooth.
Pour wet ingredients into dry ingredients and stir gently with a spatula until just combined. Do not overmix.
Fold in the grated zucchini (and chocolate chips if using) until distributed.
In a small bowl, mix softened cream cheese, powdered sugar, and ½ teaspoon vanilla until smooth.
Divide batter evenly between the two prepared loaf pans.
Dollop spoonfuls of the cream cheese mixture on top of the batter. Use a knife to swirl into the batter in a figure-eight pattern.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no raw batter. If browning too fast, cover loosely with foil for the last 15 minutes.
Let loaves cool in pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Do not squeeze the zucchini dry; the moisture is essential for the bread’s texture. Use fine grating for the zucchini to ensure even distribution. For clean slices, chill the loaf in the fridge for an hour before cutting. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Prep Time: 20 minutes
Cook Time: 50-60 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 28
Sodium: 280
Fat: 16
Saturated Fat: 7
Carbohydrates: 42
Fiber: 2
Protein: 5

Keywords: chocolate zucchini bread, cream cheese swirl, moist zucchini bread, baking, dessert, gluten-free option, dairy-free option