I'm a real sucker for a good zucchini desert! I love zucchini bread and zucchini brownies, and have been making both for years. Recently, I discovered what may just be my new favorite zucchini dessert!
Behold chocolate and cream cheese swirl zucchini bread! Yep, it pretty much taste as awesome as it sounds! What's not to love about it? It's incredibly moist, thanks to the zucchini, plus it is chocolatey, but not too chocolatey, with the cream cheese swirling throughout, giving it a bit of richness.
Cream cheese layer:
8 oz soften cream cheese
1/4 c. sugar
2 c. flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. instant ground coffee or espresso
1 tsp. salt
6 tbs. unsweetened cocoa powder
1/2 c. oil
1/2 c. sour cream
1 1/2 c. sugar
4 large eggs
3 c. grated zucchini
2 tsp. vanilla extract
1/2 c. chocolate chips
Preheat oven to 350 degrees and spray loaf pans with non stick spray.
In a small bowl, beat the cream cheese 1/4 c. sugar and egg with an electric mixture until smooth and set aside.
In a medium bowl, whisk flour, baking powder, baking soda, ground coffee, salt and cocoa powder together.
In a separate bowl, mix together sugar and oil until creamed. Add eggs one at a time until well combined. Mix in sour cream, vanilla and zucchini. Slowly add in dry ingredients until batter is smooth. Stir in chocolate chips.
Pour half of the chocolate batter in the bottom of loaf pans. Then pour the cream cheese mixture into the loaf pans evenly. Pour the remaining chocolate batter evenly on top of the cream cheese layer. Bake for 40 minutes (I found that I needed almost an hour of bake time using two loaf pans instead of five mini loaf pans) or until the center pokes clean. Tip: I also placed my loaf pans on top of a cookie sheet before baking, to prevent the batter from pouring out into the oven.