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ultra-moist chocolate zucchini bread - featured image

Ultra-Moist Chocolate Zucchini Bread with Cream Cheese Swirl

  • Author: Lisa
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x

Description

An incredibly moist chocolate zucchini bread featuring a tangy cream cheese swirl. This easy 5-ingredient style recipe hides vegetables for added nutrition while delivering a rich, bakery-quality treat.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups shredded zucchini, squeezed dry
  • 4 oz full-fat cream cheese, softened
  • 2 tablespoons powdered sugar
  • 1 tablespoon milk
  • 1/2 cup mini chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line the bottom with parchment paper.
  2. Shred the zucchini and squeeze out excess moisture using a clean kitchen towel or paper towels until dry.
  3. In a small bowl, whisk together the softened cream cheese, powdered sugar, and milk until smooth and creamy. Set aside.
  4. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (2-3 minutes with mixer).
  5. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  6. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  7. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or stirring by hand until just combined.
  8. Fold in the shredded zucchini and optional mini chocolate chips.
  9. Pour half of the batter into the prepared pan. Drop spoonfuls of the cream cheese mixture over the batter and swirl gently with a knife.
  10. Pour the remaining batter on top and smooth it out. Add more dollops of cream cheese on top if desired.
  11. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs. Tent with foil if browning too quickly.
  12. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Squeezing the moisture out of the zucchini is crucial for texture. Do not overmix the batter to avoid a dense loaf. Ensure ingredients are at room temperature for best results. Store in an airtight container at room temperature for 3 days, or freeze individual slices for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 55-65 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of loa
  • Calories: 220
  • Sugar: 18
  • Sodium: 150
  • Fat: 12
  • Saturated Fat: 7
  • Carbohydrates: 28
  • Fiber: 2
  • Protein: 4

Keywords: chocolate zucchini bread, cream cheese swirl, moist zucchini bread, easy baking, healthy breakfast, gluten-free option, dairy-free option

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Find it online: https://bymiarecipes.com/ultra-moist-chocolate-zucchini-bread-easy-5-ingredient-recipe/