Cheesecake Swirl Chocolate Zucchini Bread
Moist and rich chocolate zucchini bread layered with a creamy cheesecake filling and finished with a beautiful chocolate-cheesecake swirl. This easy homemade loaf is perfect for breakfast, snacking, brunch, or dessert.
Ingredients
For the Chocolate Zucchini Bread
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- 1 ½ cups finely shredded zucchini
- ½ cup mini chocolate chips optional
For the Cheesecake Swirl
- 8 ounces cream cheese softened
- ¼ cup powdered sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
Instructions
- Prepare the Zucchini: Wash and finely shred the zucchini. If it is very watery, gently squeeze out some excess moisture, but do not dry it completely. Set aside.
- Make the Cheesecake Filling: Add the softened cream cheese to a mixing bowl and beat until smooth. Add the powdered sugar, egg yolk, and vanilla extract. Beat until creamy and lump-free. Set aside.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Prepare the Wet Mixture: In a large bowl, whisk together the eggs, granulated sugar, brown sugar, vanilla extract, and vegetable oil until smooth.
- Make the Chocolate Batter: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Fold in the shredded zucchini and optional mini chocolate chips. Do not overmix.
- Prepare the Loaf Pan: Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
- Add the First Layer: Spread about half of the chocolate zucchini batter evenly into the prepared loaf pan.
- Add the Cheesecake Layer: Spoon the cheesecake mixture over the chocolate batter and gently spread it into an even layer, leaving a small border around the edges.
- Add the Remaining Batter: Carefully spread the remaining chocolate zucchini batter over the cheesecake layer, covering it as evenly as possible.
- Create the Swirl: Use a butter knife to gently make several swirling motions through the batter. Do not over-swirl, as you want distinct ribbons of cheesecake throughout the chocolate bread.
- Bake the Bread: Place the loaf in the preheated oven and bake for 50–55 minutes, or until the chocolate portion is set and a toothpick inserted into the bread comes out with a few moist crumbs.
- Cool the Loaf: Let the bread cool in the pan for about 15 minutes. Carefully lift it out using the parchment paper and transfer it to a wire rack. Allow it to cool completely before slicing.
- Slice and Serve: Once completely cooled, use a sharp knife to cut the loaf into slices. Serve with coffee, tea, fresh berries, or a scoop of vanilla ice cream.
Notes
- Use finely shredded zucchini: Finely shredding the zucchini helps it blend smoothly into the chocolate batter and gives the bread a moist, tender texture.
- Don't overmix the batter: Stir the chocolate batter just until the ingredients are combined. Overmixing can make the finished loaf dense instead of soft.
- Create a gentle swirl: Use a knife to make only a few swirls through the cheesecake layer. Too much swirling can blend the cheesecake completely into the chocolate batter.
- Cool before slicing: Let the bread cool completely before cutting. This allows the cheesecake layer to set and gives you cleaner, more attractive slices.
Nutrition Facts
- Calories: 650 kcal
- Total Fat: 34 g
- Saturated Fat: 12 g
- Cholesterol: 130 mg
- Sodium: 550 mg
- Total Carbohydrates: 79 g
- Dietary Fiber: 5 g
- Total Sugars: 45 g
- Protein: 12 g
Nutrition information is an estimate and can vary depending on the specific ingredients and brands used.