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Best Chocolate Zucchini Bread with Cream Cheese Swirl

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This chocolate zucchini bread with cream cheese swirl is incredibly moist, rich, and fudgy, with a tangy cream cheese ribbon that makes every bite irresistible. It’s the perfect way to use up garden zucchini without any green flecks or vegetal taste.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder (Dutch-process preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 teaspoon cinnamon (optional)
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil (canola or neutral oil)
  • 2 teaspoons vanilla extract
  • 1 cup loosely packed shredded zucchini (about 1 medium zucchini, do not squeeze)
  • ¼ cup (60ml) buttermilk, at room temperature
  • ½ cup (85g) semi-sweet chocolate chips, plus 1 tablespoon for topping
  • 4 oz (113g) cream cheese, softened to room temperature (full-fat block)
  • 2 tablespoons (25g) granulated sugar (for cream cheese swirl)
  • 1 large egg yolk (for cream cheese swirl)
  • ½ teaspoon vanilla extract (for cream cheese swirl)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line with a parchment paper sling that hangs over the two long sides.
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until no lumps remain.
  3. Wash zucchini, trim ends, and grate on the large holes of a box grater. Measure 1 cup loosely packed; do not squeeze out the liquid.
  4. In a separate medium bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and slightly thickened, about 30 seconds. Add buttermilk and whisk again.
  5. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula just until no streaks of flour remain (10-12 strokes). Do not overmix.
  6. Fold in shredded zucchini and ½ cup chocolate chips until evenly distributed. Batter will be thick and slightly glossy.
  7. In a small bowl, beat softened cream cheese with 2 tablespoons sugar, egg yolk, and ½ teaspoon vanilla extract until completely smooth (use a hand mixer or sturdy whisk).
  8. Pour half of the chocolate batter into the prepared loaf pan and spread evenly. Dollop cream cheese mixture over batter and spread gently. Pour remaining chocolate batter on top and spread to cover. Use a butter knife or skewer to swirl in a figure-eight pattern 6-8 times. Sprinkle reserved 1 tablespoon chocolate chips on top.
  9. Bake for 50-60 minutes, starting to check at 50 minutes. Bread is done when a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). If top browns too quickly, tent loosely with foil after 40 minutes.
  10. Cool in pan on a wire rack for 20 minutes, then lift out using parchment sling and transfer to rack to cool completely (at least 1 hour before slicing).

Notes

Do not squeeze the zucchini dry; the moisture keeps the bread tender. Cream cheese must be softened to room temperature for a smooth swirl. Let the bread cool completely before slicing to allow the cream cheese swirl to set. For best flavor, make a day ahead.

Nutrition

Keywords: chocolate zucchini bread, cream cheese swirl, zucchini bread, quick bread, summer baking, garden zucchini, chocolate loaf

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