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Moist Double Chocolate Zucchini Loaf Recipe with Easy Cream Cheese Swirl

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A rich and moist double chocolate zucchini loaf with a tangy cream cheese swirl that adds a luscious contrast. This loaf is tender, chocolatey, and perfect for brunch or snacks.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour (can swap with almond flour for gluten-free)
  • ½ cup (45g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (150g) shredded zucchini, well drained
  • ½ cup (120ml) buttermilk or plain yogurt
  • ½ cup (90g) mini chocolate chips (optional)
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your 9×5 inch loaf pan with butter or nonstick spray. Line with parchment paper if desired.
  2. Shred 1 ½ cups of zucchini finely. Place in a clean kitchen towel or paper towels and squeeze to remove excess moisture.
  3. In a large bowl, sift together 1 ¾ cups all-purpose flour, ½ cup cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt. Set aside.
  4. In another bowl, combine 1 cup granulated sugar and ½ cup vegetable oil. Add 2 large eggs and 1 teaspoon vanilla extract and beat until smooth and slightly fluffy.
  5. Gradually add the dry ingredients to the wet mixture, alternating with ½ cup buttermilk (or plain yogurt). Start and end with flour mixture. Gently fold in shredded zucchini and optional mini chocolate chips. Do not overmix.
  6. In a medium bowl, beat 8 oz softened cream cheese with ¼ cup sugar, 1 egg, and 1 teaspoon vanilla until smooth and creamy.
  7. Pour half of the chocolate batter into the prepared loaf pan. Dollop half of the cream cheese mixture over the batter. Use a knife or skewer to swirl gently. Repeat layers with remaining batter and cream cheese mixture, swirling again.
  8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no wet batter. Tent with foil after 40 minutes if top browns too quickly.
  9. Cool completely on a rack before slicing.

Notes

Drain zucchini well to avoid soggy loaf. Do not overmix batter to keep loaf tender. Use room temperature eggs and cream cheese for smooth batter and swirl. Tent with foil if top browns too fast. Cool completely before slicing. For dairy-free, use vegan cream cheese and coconut yogurt. For gluten-free, substitute flour with almond flour.

Nutrition

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

Find it online: https://pokirecipes.com/moist-double-chocolate-zucchini-loaf-recipe-with-easy-cream-cheese-swirl/