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The Best Chocolate Zucchini Bread with Cream Cheese Swirl

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This incredibly moist chocolate zucchini bread features a tangy cream cheese swirl that makes every slice special. It’s the perfect way to use up garden zucchini and is always a crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, room temperature
  • ¾ cup granulated sugar
  • ½ cup light brown sugar, packed
  • ½ cup vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini, gently squeezed to remove excess moisture
  • ½ cup semi-sweet chocolate chips (optional)
  • 4 ounces cream cheese, softened to room temperature
  • ¼ cup granulated sugar (for cream cheese swirl)
  • 1 large egg yolk (for cream cheese swirl)
  • ½ teaspoon vanilla extract (for cream cheese swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the long sides.
  2. Shred the zucchini. Wash your zucchini and trim off the ends. Using a box grater, shred it on the large holes. You should get about 1 ½ cups. Place the shredded zucchini in a clean kitchen towel or a few layers of paper towels and gently squeeze out the excess moisture. Set it aside.
  3. Whisk the dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
  4. Mix the wet ingredients. In a larger bowl, whisk the eggs, granulated sugar, and brown sugar together until smooth and slightly thickened, about 1 minute. Add the vegetable oil and vanilla extract, and whisk until combined.
  5. Combine wet and dry. Pour the dry ingredients into the wet ingredients and fold gently with a rubber spatula until just combined. Fold in the shredded zucchini and chocolate chips (if using).
  6. Make the cream cheese swirl. In a small bowl, beat the softened cream cheese with the sugar, egg yolk, and vanilla extract until smooth and creamy.
  7. Layer the batter. Pour half of the chocolate zucchini bread batter into the prepared loaf pan and spread it evenly. Spoon the cream cheese mixture over the batter in dollops, then spread it gently into an even layer. Top with the remaining chocolate batter, spreading it carefully to cover the cream cheese.
  8. Create the swirl. Take a butter knife or a skewer and gently drag it through the batter in a figure-eight pattern. About 5 or 6 passes is plenty.
  9. Bake. Place the pan in the preheated oven and bake for 50 to 60 minutes. Start checking at 50 minutes by inserting a toothpick into the center. It should come out with a few moist crumbs attached. If the top is browning too quickly, tent the pan loosely with aluminum foil after 35 minutes.
  10. Cool. Let the bread cool in the pan for 15 minutes, then use the parchment overhang to lift it out onto a wire rack. Cool completely before slicing.

Notes

Don’t skip squeezing the zucchini to avoid a soggy loaf. Room temperature ingredients are crucial for the cream cheese swirl. Let the bread cool completely before slicing to prevent crumbling. For a gluten-free version, use a 1:1 gluten-free flour blend. For dairy-free, use dairy-free cream cheese and chocolate chips.

Nutrition

Keywords: chocolate zucchini bread, cream cheese swirl, zucchini bread, easy dessert, moist bread, garden zucchini recipe

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