Cream Cheese Swirl Dark Chocolate Zucchini Bread
This decadent zucchini bread combines the wholesome goodness of zucchini with creamy swirls of cream cheese and rich dark chocolate, perfect for breakfast or dessert.
Ingredients
Main Ingredients
- 1.5 cups shredded zucchini (about 1 medium zucchini) Ensure to squeeze out excess moisture.
- 1 cup all-purpose flour
- 0.5 cups cocoa powder
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.25 tsp salt
- 0.5 cups granulated sugar
- 0.5 cups brown sugar, packed
- 2 large eggs
- 0.33 cups vegetable oil
- 1 tsp vanilla extract
Cream Cheese Mixture
- 8 oz cream cheese, softened
- 0.25 cups powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Using a clean kitchen towel, squeeze out excess moisture from the shredded zucchini.
- In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set it aside.
- In a separate bowl, mix the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until well combined.
- Gradually add the dry ingredients into the wet mixture, mixing until just combined. Then, fold in the shredded zucchini.
- In another bowl, beat the softened cream cheese with the powdered sugar until smooth.
Baking
- Pour half of the zucchini batter into the prepared loaf pan. Add dollops of the cream cheese mixture on top, then add the rest of the batter, and finally, top with more cream cheese dollops. Use a knife to swirl the mixtures together.
- Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Notes
For best results, use fresh zucchini. Customize with mix-ins like chocolate chips or nuts.