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Moist Double Chocolate Zucchini Bread Recipe with Cream Cheese Swirl

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A moist and indulgent double chocolate zucchini bread featuring a tangy cream cheese swirl, perfect for breakfast, dessert, or a cozy snack.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ¼ cup (25g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick, 115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (about 1 medium) finely grated zucchini, squeezed of excess moisture
  • ½ cup (120ml) buttermilk (or substitute with milk + 1 tablespoon vinegar)
  • ½ cup (90g) mini chocolate chips (optional)
  • 8 ounces (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray and line with parchment paper if desired.
  2. Grate zucchini finely using a box grater or food processor. Place grated zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  4. In a large bowl, beat softened butter and sugar with an electric mixer on medium speed until fluffy and pale, about 3-4 minutes.
  5. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
  6. Alternate adding dry ingredients and buttermilk: add one-third of dry ingredients, then half of buttermilk, mixing gently after each addition. Repeat until all incorporated. Avoid overmixing.
  7. Fold in grated zucchini and mini chocolate chips until just combined.
  8. In a separate bowl, beat softened cream cheese, sugar, egg, and vanilla until smooth and creamy.
  9. Pour half of the chocolate batter into the prepared pan. Spoon cream cheese mixture evenly over the top. Dollop remaining chocolate batter over cream cheese layer. Use a knife or skewer to gently swirl the cream cheese through the batter for a marbled effect.
  10. Bake for 50-60 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. If cream cheese swirl browns too fast, tent with foil halfway through baking.
  11. Cool bread in pan for about 20 minutes before transferring to a wire rack to cool completely.

Notes

Squeeze excess moisture from zucchini to avoid soggy bread. Use room temperature ingredients for best texture. Avoid overmixing batter to keep bread tender. Tent with foil if cream cheese swirl browns too quickly. For dairy-free, substitute butter with coconut oil and use dairy-free cream cheese and milk alternatives. For gluten-free, use gluten-free baking blend but expect a slightly different texture.

Nutrition

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

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