Chocolate zucchini bread swirl is has both cocoa powder and chocolate chips! It is so yummy! Adding three cups of zucchini as an ingredient not only adds nutrition but makes the bread moist and delicious. And look at the cream cheese swirled throughout. Enjoy it for breakfast, snack or dessert guaranteed to satisfy your carving for something delicious.
Editor’s note: This is an updated version of an article originally posted August 2013 with better photos and additional information.
Our children are all grown and off on their own so I am learning how to cook and bake without waste. I am now baking in small loaf pans that makes a 3 x 5-inch loaf. It is just the right size to use in a day or two. This size loaf is also nice for sharing. Placed in clear cellophane bags and tied closed with kitchen twine or a ribbon and you have a sweet treat to pass along.Freezing and gifting Cream Cheese Chocolate Zucchini Bread
These small zucchini loaves freeze well too. Place individual loaves in cellophane bags or wrap in plastic wrap. Place the loaves into freezer bags to prevent freezer burn. A gallon-size bag will hold three mini loaves. Store in the freezer and you will have them ready should someone pop in for a visit or when you are in the mood for a slice of moist chocolaty goodness.
How to make Chocolate zucchini bread swirl
Gather ingredients and bring to room temperature.
The cream cheese filling
Add 1 8-ounce package softened cream cheese and 1 egg to a medium bowl.
Pour in 1/4 cup sugar.
Using an electric mixer, beat until smooth; set aside.
Preparing the dry ingredients
In a medium bowl, add 2 cups flour, 2 teaspoons baking powder, 2 teaspoon baking soda, 2 teaspoons espresso (or ground instant coffee), 6 tablespoons cocoa powder, and 1 teaspoon salt.
Whisk until dry ingredients are well combined.
Preparing the chocolate zucchini bread swirl batter
Combine 1/2 cup oil and 1 1/2-cups sugar in a mixer bowl and mix until smooth.
Add the 4 large eggs and mix in.
Add 1/2-cup sour cream and 2 teaspoon vanilla; blend.
Using a box grater, shred the zucchini to measure 3 cups.
Mix in the 3-cups shredded zucchini.
Add the dry ingredients to the mixture.
Mix only until incorporated.
Gently fold in 1/2-cup chocolate chips.
Baking chocolate zucchini bread swirl
Spoon half of the batter into the five mini loaf pans.
Pan size note:
I usually bake this bread using five mini loaf pans. Per a readers suggestion, I have made the recipe again and made in 2 regular-size loaf pans baking 52 minutes when the toothpick tester came out clean.
Top the batter with the cream cheese mixture evenly divided between pans.
Spoon the remainder of the batter over the cream cheese.
Bake for 35-40 minutes (when using mini-loaf pans) or about 55 minutes when using regular size pans) until a toothpick inserted comes out clean.
Cool in pans for 10 minutes, then turn out onto baking rack and allow to cool completely.
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Cream Cheese Chocolate Zucchini Bread
INGREDIENTS
Filling
- 8-oz cream cheese, softened
- 1/4 cup sugar
- 1 egg
Batter
- 2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons espresso or ground instant coffee
- 1 teaspoon salt
- 6 Tbs. cocoa powder
- 1/2 cup oil
- 1/2 cup sour cream
- 1-1/2 cups sugar
- 4 large eggs
- 3 cups grated zucchini
- 2 teaspoons vanilla extract
- 1/2 cup chocolate chips
DIRECTIONS:
In medium bowl, stir together softened cream cheese, sugar and egg until smooth; set aside.
Preheat oven to 350 degrees F. Spray 5 mini loaf pans (3 x 6-inch).
Whisk together the flour, baking powder, baking soda, espresso, cocoa powder, and salt.
Combine oil and sugar in mixer bowl until smooth.
Add eggs and mix in.
Add sour cream and vanilla; blend.
Mix in zucchini.
Add the dry ingredients and mix only until incorporated.
Gently fold in chocolate chips.
Spoon half of the batter into the five mini loaf pans.
Top with the cream cheese mixture.
Spoon the remainder of batter over the cream cheese.
Bake for 35-40 minutes until toothpick inserted comes out clean.
Cool for 10 minutes, turn out onto baking rack and allow to cool completely.
Alternative baking pans
I want to share a suggestion from a reader. She baked the bread in 2 regular-size loaf pans for 60 minutes at 350 degrees.
NOTE: This Nutritional Panel serving is based on a 1 1/2″ piece of bread.
Chocolate Zucchini Cupcakes with Peanut Butter Frosting
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Amazing recipe! I LOVE how it’s not overly sweet! I didn’t have bread loaf pans so used cupcake pans. I had ALOT left over so I used the leftovers in a cake pan. Cupcakes turned out amazing (10 min NO more) @350, moist and perfect ratio with zucchini and semisweet chocolate. I wouldn’t change ANYTHING about this recipe! Thank you SO much for sharing!
Hello Liyana,
Thank you so much for your visit and kind words! Love how you were able to make the bread using the pans you had on hand. Most resourceful 🙂
Your comment made my day! Hope you have a lovely week.
Kindly, Lorraine
I caught a cold and my garden got away from me. Think 3 mile island zucchini. This is a wonderful way to off load more zucchini on my friends. Thanks so much, they were starting to avoid me!!
Hi Kirsten,
haha… it doesn’t take but a blink and those zucchini can get really big! Cream cheese chocolate zucchini bread is a great way to use some of those beauties.
Thank you for stopping by and leaving your comment!
Kindly, Lorraine
Loved the recipe but had difficulty with doneness. I chose to use 2 larger loaf pans and cook longer. After 1:45 min.still not done. I have an oven thermometer which registered correct temp. The cooked ends were delicious. Any suggestions for a 2nd try?
Hi MG,
I did some checking on the internet for a solution to your baking question. I found a similar recipe with similar ingredient quantities.
Here is what they did: Grease and flour two large loaf pans. (8 or 9″) Bake at 325° for 60-80 minutes. (Depends on the size of your loaf pans.) When the bread is done, a toothpick inserted into the chocolate part should come out clean. Cool in pans for about 10 minutes before removing to cooling racks.
I have not tried this myself but it sounds right. If you should try it, please let me know how your chocolate zucchini bread comes out. Thanks so much for stopping by and leaving your comment!
Kindly, Lorraine
It looks super jummy. Am I overlooking it or is there a “print” button somewhere?
Hello Mandy,
I just added the PRINT link to the post and putting this post on my update list to add step by step photos.
Thank you for stopping by and leaving your comment!
Kindly, Lorraine
This is the best looking zucchini bread that I think I've ever seen. It looks so moist and delicious. I'll be trying this recipe.
Lorraine – it simply looks FANTASTIC !!
Giving this recipe a try right away. Thank you for sharing.
~ Lisa ~
I have lots of zucchini in my freezer. I will be trying this soon!
Thank you Carol, for your comment! The recipe didn't include the cocoa powder. The recipe is now corrected and it includes 6 tablespoons cocoa powder. I really appreciate you bring this to my attention!
I know from making regular zucchini bread how moist it makes things. And this is zucchini season so if it isn't free it is cheap.
And then there's just the fact that this says chocolate.
YUM 🙂
I would love to make this but I'm a little confused-the title says double chocolate…..is the only chocolate in the batter the 1/2 cup of chocolate chips? It looks like there's more chocolate than that in it or am I mistaking the color from the espresso for chocolate?
Thanks-the photo has me swooning! 🙂
Absolutely sinful…and delish I know! Thanks for sharing.
xo
Pat
I have a recipe for chocolate zucchini cake that I love! But this looks and sounds fabulously yummy!!! I'm going to save it.
Oh! This looks wonderful Lorraine! 🙂
If I made this I'd have to be sure of company because I just know it would be dangerous to have it in the house with just the two of us!
I have a favorite recipe for chocolate zucchini bread but this ups it a bit and looks delicious! I also enjoyed your lemonade post — how nice of your grandkids to prefer your house for boredom to their own. They know they won't be bored at your house!
This looks so delicious!