That's a lot of words for a recipe title! But it fits for this concoction I came up with for a rich and chocolaty bread that has three cups of zucchini!
Baked in little loaf pans, they are perfect for sharing.
Cream Cheese Swirled ~ Double Chocolate Zucchini Bread
8-oz cream cheese, softened
1/4 cup sugar
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.