I’m so so excited to share this recipe for Chocolate Swirled Zucchini Bread with you guys! We’ve been enjoying loads of fresh zucchini this summer, and there’s nothing easier and more delicious than grating some up and tossing it into a classic Zucchini loaf!
For anyone who hasn’t been here before, my husband Dave has a wonderful backyard garden that produces all year long and helps inspire many of the recipes on The Gourmet Gourmand. We’re finally starting to get to the end of some of the summer crop, sadly, which means no more zucchini for me. *Tear*
But, for now, we can still enjoy this wonderful recipe for Chocolate Swirled Zucchini Bread!
How to Make the Chocolate Swirls/Layers
I wanted to make a little tutorial on how to make the chocolate swirls/layers, since it’s a little different than a normal swirled or marbled batter. I wanted discrete chocolate layers in the bread, so I whipped up a simple babka filling and spread it between layers of the zucchini batter!
You can see below for image instructions on how I did this:
- Step 1 – Spread about 1/3 of the zucchini batter between your two loaf pans.
- Step 2 – Spoon 1/2 of the chocolate mixture and spread to coat the top of the batter.
- Step 3: Repeat adding 1/3 of the zucchini batter, 1/2 of the chocolate.
- Step 4: Finish by adding the final 1/3 of the zucchini batter, and lightly smooth to create an even layer (it definitely doesn’t need to be perfect).
What does it Taste Like?
This recipe is cinnamon forward, and I highly encourage not being afraid of the quantity of cinnamon in the batter. It makes a perfect loaf, trust me! And I absolutely love the chocolate cinnamon combination. Even the chocolate swirls get a hit of cinnamon to make it even extra special.
Tips for Making the Best Chocolate Swirled Zucchini Bread
Disclosure: some of the links below are affiliate links. This means that if you click through the link and make a purchase, I will receive a small commission at no additional cost to you. This helps me continue to provide delicious and free content on The Gourmet Gourmand.
- Use aluminum or steel loaf pans instead of glass: the metal pans heat up more quickly an evenly allowing for a better product with lower risk of burning. These are the ones that I have, and recommend.
- Use 8.5×4.5pans: Obviously each recipe will be designed for different loaf pans, but I highly recommend finding recipes designed for 8.5×4.5 if possible. Larger loaves run the risk of overcooked edges and crust before the inside is fully cooked through.
- Keep that natural moisture! Put your zucchini straight into the batter as is! Don’t be tempted to squeeze out the extra juice. This will help keep your zucchini bread perfectly moist.
- Don’t burn the chocolate: Microwaving your chocolate can causing burning, but you can prevent this with a few easy steps. If using a microwave, heating chocolate must be done in slow increments, stirring each time. This helps prevent hot spots and overheating. Alternatively you can melt your chocolate mixture over a double boiler, but honestly who wants to have the extra dishes??
Chocolate Swirled Zucchini Bread
- 3 cups All Purpose Flour
- 1 tsp Kosher Salt
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 Tbsp Ground Cinnamon
- 2 cups Granulated Sugar
- 3 Eggs
- 1 cup Butter melted
- 2 tsp Pure Vanilla Extract
- 2 cups Zucchini Shredded
For the Chocolate Swirl
- 4 oz Dark Baking Chocolate roughly chopped (I used Ghirardelli 60% Cacao Baking Bar)
- 1/4 cup Cocoa Powder
- 1/2 tsp Cinnamon Powder
- 1//4 cup Powdered sugar
- 5 tbsp Butter cubed
- Grease and flour two 8×4 inch loaf pans. Preheat oven to 325 degrees Fahrenheit.
- In a medium mixing bowl, combine flour, salt, baking soda, baking powder, and cinnamon. Whisk to combine.
- In a large mixing bowl, or bowl of your stand mixer, combine sugar, eggs, melted butter, and vanilla extract. Mix on medium speed until fully incorporated.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Next, add in zucchini. Mix until combined.
For the Chocolate Filling
- In a microwave safe bowl, combine baking chocolate, cocoa powder, cinnamon, powdered sugar, and butter pieces. Microwave in 15 second intervals, stirring intermittently, until fully melted (mine took about 1 minute).
Assembly and Baking
- Layer about 1/6 of the batter onto the bottom of one of the 8×4 pans. Spread gently with a spatula or spoon to evenly coat the bottom of the pan. Repeat for second loaf pan.
- Layer about 1/4 of the chocolate mixture on top of each zucchini bread batter layer. Spread with spoon or spatula to distribute the chocolate evenly.
- Repeat so that you end up with each loaf containing 2 layers of chocolate and 3 layers of zucchini bread batter (the top layer will be zucchini bread batter).
- Bake for about 60 minutes, or until toothpick inserted into the center comes out without sticky batter (there will be chocolate).