Print

Fudgy Chocolate Zucchini Bread with Perfect Cream Cheese Swirl

fudgy chocolate zucchini bread with cream cheese swirl - featured image
Print Recipe

This fudgy chocolate zucchini bread is incredibly moist, rich like a brownie, and topped with a tangy cream cheese swirl. It’s the perfect way to use up garden zucchini and makes a delicious treat any time of day.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder (Dutch-process preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil (canola or melted coconut oil work)
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini (about 2 medium zucchinis), gently squeezed
  • ½ cup (90g) semi-sweet chocolate chips (optional)
  • 4 oz (113g) cream cheese, softened to room temperature
  • 2 tablespoons (25g) granulated sugar
  • 1 tablespoon (8g) all-purpose flour
  • ½ teaspoon vanilla extract
  • 1 tablespoon (15ml) milk

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease exposed ends.
  2. Wash and trim zucchinis. Shred using a box grater into a clean kitchen towel or paper towels. Gently squeeze to remove excess liquid; set aside.
  3. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon (if using).
  4. In another large bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and slightly thickened, about 30 seconds.
  5. Fold shredded zucchini into the wet mixture using a rubber spatula.
  6. Pour wet mixture into dry ingredients. Fold gently until just combined (a few streaks of flour are okay). Fold in chocolate chips if using.
  7. In a small bowl, beat softened cream cheese with a hand mixer until smooth. Add 2 tablespoons sugar, 1 tablespoon flour, ½ teaspoon vanilla, and 1 tablespoon milk; beat until creamy and lump-free.
  8. Pour half of the chocolate batter into the prepared pan. Dollop cream cheese mixture on top, then cover with remaining batter. Use a butter knife or skewer to gently swirl the cream cheese into the top layer with figure-eight motions. Do not over-swirl.
  9. Bake for 55–65 minutes. At 50 minutes, check doneness with a toothpick inserted into center; it should come out with a few moist crumbs. If top browns too quickly, tent loosely with foil for the last 15 minutes.
  10. Cool in pan on a wire rack for 15 minutes. Lift out using parchment overhang and transfer to rack to cool completely before slicing.

Notes

Do not over-squeeze the zucchini; keep it moist. Room temperature ingredients are important for best texture. Swirl gently to avoid muddying the batter. Let bread cool completely before slicing to allow cream cheese swirl to set. For humid kitchens, bread may take closer to 65 minutes. Use a kitchen scale for flour for consistent results.

Nutrition

Keywords: chocolate zucchini bread, cream cheese swirl, fudgy zucchini bread, summer dessert, garden recipe, quick bread

Find it online: https://cravemila.com/fudgy-chocolate-zucchini-bread-with-perfect-cream-cheese-swirl/