Print

Moist Chocolate Chip Zucchini Bread Recipe with Cream Cheese Swirl Easy and Best

- featured image
Print Recipe

Velvety swirls of cream cheese thread through tender, moist chocolate chip zucchini bread, creating a luscious texture with pockets of melted chocolate and tangy cream cheese. This recipe balances indulgence and wholesomeness, perfect for breakfast or a sweet snack.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour (can substitute with almond flour for gluten-free)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/2 cup (115g) unsalted butter, softened (can use coconut oil for dairy-free)
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (150g) finely grated zucchini (squeeze out excess moisture if very wet)
  • 1 cup (175g) semi-sweet chocolate chips
  • 8 ounces (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Instructions

  1. Finely grate about 1 1/2 cups of zucchini (roughly 1 medium zucchini). If very wet, squeeze out excess moisture with a kitchen towel and set aside.
  2. In a medium bowl, beat 8 ounces softened cream cheese, 1/4 cup sugar, 1 egg yolk, and 1 teaspoon vanilla extract with an electric mixer until smooth and creamy. Refrigerate while preparing batter.
  3. In a large bowl, whisk together 2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg.
  4. In a separate bowl, beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar and 1/4 cup packed brown sugar until light and fluffy, about 3-4 minutes.
  5. Beat in 2 large eggs one at a time, then add 1 teaspoon vanilla extract, mixing fully after each egg.
  6. Gradually add dry ingredients to the butter mixture, mixing on low speed until just combined. Avoid overmixing.
  7. Gently fold in grated zucchini and 1 cup chocolate chips using a rubber spatula.
  8. Grease a 9×5-inch loaf pan or line with parchment paper. Pour half the zucchini batter into the pan and smooth the top.
  9. Dollop half the cream cheese mixture over the batter in several spots. Add the remaining zucchini batter on top, then spoon the rest of the cream cheese on top.
  10. Use a butter knife or skewer to gently swirl the cream cheese through the batter to create a marbled effect.
  11. Preheat oven to 350°F (175°C). Bake the loaf for 55-65 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Tent with foil after 40 minutes if top browns too quickly.
  12. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use finely grated zucchini and squeeze out excess moisture to avoid soggy bread. Do not overmix batter to keep bread tender. Swirl cream cheese gently to maintain marbled effect. Tent with foil if top browns too fast. Room temperature ingredients improve texture. Can substitute almond flour for gluten-free and coconut oil for dairy-free options.

Nutrition

Keywords: zucchini bread, chocolate chip, cream cheese swirl, moist bread, easy zucchini bread, breakfast bread, dessert bread

Find it online: https://wigglebite.com/moist-chocolate-chip-zucchini-bread-recipe-with-cream-cheese-swirl-easy-and-best/