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Moist Double Chocolate Chip Zucchini Bread with Cream Cheese Swirl

moist double chocolate chip zucchini bread - featured image
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A moist and indulgent zucchini bread featuring double chocolate chips and a rich cream cheese swirl, perfect for a comforting snack or dessert.

Ingredients

Scale
  • 2 cups shredded zucchini (about 2 medium zucchinis, squeezed gently to remove excess water)
  • 1 ¾ cups all-purpose flour (for a gluten-free option, try almond or oat flour)
  • ½ cup unsweetened cocoa powder (preferably Dutch-processed)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar (can swap half for coconut sugar)
  • ½ cup vegetable oil (light olive oil or avocado oil recommended)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 8 oz (225g) cream cheese, softened (full-fat)
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract (for cream cheese swirl)
  • 1 tablespoon all-purpose flour (for cream cheese swirl)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
  2. Shred zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze gently to remove excess water.
  3. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  4. In a separate bowl, beat softened cream cheese until smooth. Add powdered sugar, vanilla extract, and flour; mix until creamy. Set aside.
  5. In another bowl, whisk sugar, vegetable oil, eggs, and vanilla extract until smooth and slightly glossy.
  6. Pour wet ingredients into dry ingredients and fold gently until just combined. Fold in shredded zucchini and chocolate chips.
  7. Pour half the batter into the prepared loaf pan. Drop spoonfuls of cream cheese mixture over the batter, then pour remaining batter on top. Swirl gently with a knife or skewer to create marbled patterns.
  8. Bake for 55-65 minutes. Check at 55 minutes with a toothpick; it should come out with a few moist crumbs but no wet batter.
  9. Let bread cool in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Do not overmix the batter to keep the bread tender. Squeeze zucchini to remove excess water to prevent sogginess. Toss chocolate chips in a tablespoon of flour before folding in to prevent sinking. If edges brown too fast, tent with foil halfway through baking.

Nutrition

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

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