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Chocolate Swirled Zucchini Bread

The Gourmet Gourmand
5 from 2 votes
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Breakfast, Dessert
Cuisine American
Servings 2 loaves


  • 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 8x4 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 8x4 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).


For the moistest zucchini bread, don't squeeze or drain any of the liquid from your zucchini - add it all right into the batter!
These are the 8.5 x 4.5 loaf pans that I have and recommend.