With a Grateful Prayer and a Thankful Heart: Cream Cheese Swirled Double Chocolate Zucchini Bread

Monday, August 12, 2013

Cream Cheese Swirled Double Chocolate Zucchini Bread

That is a lot of words for a recipe title!  But it fits for this concoction I came up with for a rich and chocolatey bread that has three cups of zucchini! Adding 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. Cream cheese swirled double chocolate zucchini bread is guaranteed to satisfy your carving for something delicious. 

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.

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.

Cream Cheese Swirled Double Chocolate Zucchini Bread


8-oz cream cheese, softened
1/4 cup sugar
1 egg

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 cup cups sugar
4 large eggs
3 cups grated zucchini
2 teaspoons vanilla extract
1/2 cup chocolate chips


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 5-inch).

Whisk together 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 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.

There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional.


Susan said...

That looks absolutely decadent and delish! Susan

podso said...

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!

Blackberry Lane said...

This looks so delicious!

Pondside said...

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!

SarahGeorge said...

Oh! This looks wonderful Lorraine! :-)

Nonnie said...

I have a recipe for chocolate zucchini cake that I love! But this looks and sounds fabulously yummy!!! I'm going to save it.

Gypsy Heart said...

Absolutely sinful...and delish I know! Thanks for sharing.


Carol said...

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! :)

Deb @ Frugal Little Bungalow said...

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 :)

GratefulPrayerThankfulHeart said...

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!

Julie said...

I have lots of zucchini in my freezer. I will be trying this soon!

~ Lisa ~ said...

Giving this recipe a try right away. Thank you for sharing.

~ Lisa ~

Winnie said...

Lorraine - it simply looks FANTASTIC !!

SavoringTime in the Kitchen said...

Oh, wow, that looks delicious, Lorraine. Just in time for my zucchini crop that is just starting :)

Leann said...

Mmm...just printed this out and am adding the ingredients to my supermarket list:)

Pattie T. said...

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.


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