Double Chocolate Zucchini Bread with Cream Cheese Swirl

Zucchini bread has a reputation for being the sensible, slightly virtuous quick bread. This version quietly ignores that reputation.

Here the zucchini does its usual trick of keeping the crumb tender and moist, but it hides completely behind deep cocoa and pockets of melted chocolate. Nobody at the table has to know it’s in there.

A ribbon of sweetened cream cheese runs through the middle, so each slice gives you a little tang against all that chocolate. It reads more like a loaf-shaped dessert than anything you’d feel obligated to eat.

It’s also an easy one-bowl-ish recipe that comes together while the oven preheats, which makes it a good pick for using up the garden’s endless supply of squash.

Why You’ll Love This Recipe

It tastes like a rich chocolate cake but comes together with the ease of a quick bread. No mixer required for the batter.

The zucchini is undetectable. You get moisture and a soft crumb without any green flavor, which makes this a sneaky win with picky eaters.

That cream cheese swirl adds a cheesecake-like layer right through the center. It’s the detail that makes people ask for the recipe.

It keeps well for days and actually tastes better on day two, once the flavors settle. It also freezes beautifully.

Prep time: 20 minutes Cook time: 55 to 60 minutes Total time: about 1 hour 20 minutes (plus cooling) Yield: 1 loaf, about 10 slices

Ingredients

For the bread:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup vegetable oil
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups grated zucchini (about 1 medium), squeezed dry
• 1 cup semisweet chocolate chips

For the cream cheese swirl:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg yolk
• 1/2 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment, leaving some overhang on the long sides so you can lift the loaf out later.

Grate the zucchini, then wrap it in a clean kitchen towel or paper towels and squeeze out as much liquid as you can. This step keeps the loaf from turning soggy.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set it aside.

In a large bowl, whisk the eggs, oil, granulated sugar, brown sugar, and vanilla until smooth and well combined.

Add the dry ingredients to the wet ingredients and stir just until no streaks of flour remain. Don’t overmix or the bread can turn dense.

Fold in the grated zucchini and the chocolate chips. The batter will be thick.

Make the swirl. In a separate small bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.

Spoon about two-thirds of the chocolate batter into your prepared loaf pan and spread it into an even layer.

Dollop the cream cheese mixture over the top, then cover it with the remaining chocolate batter.

Drag a butter knife or skewer through the batter in a few figure-eight motions to create the swirl. A few passes is plenty; over-swirling muddies the two layers.

Bake for 55 to 60 minutes, or until a toothpick inserted into the chocolate part comes out with just a few moist crumbs. The cream cheese sections will stay slightly soft, so aim your test spot into the batter.

Let the loaf cool in the pan for about 15 minutes, then use the parchment to lift it onto a wire rack.

Cool completely before slicing. The cream cheese swirl needs time to set, and the loaf slices much cleaner once it’s no longer warm.

Tips and Storage

Store leftovers covered in the refrigerator for up to 5 days, thanks to the cream cheese swirl.

To freeze, wrap individual slices tightly and freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave.

For an extra-chocolatey top, scatter a few more chocolate chips over the batter before it goes into the oven.

Print