Chocolate Marble Zucchini Bread

Chocolate Marble Zucchini Bread

4.7(624)

This twist on zucchini bread combines the best of both worlds: cinnamon and spice with decadent triple chocolate. Don’t worry about squeezing excess liquid from the zucchini — it will keep the bread moist! Before you bake, swirl the two batters together with a skewer or knife for a perfect marbling effect. For the best slice, let the bread cool completely before serving — but you might not be able to wait that long!

Cook Time
1 hr 30 min
Total Time
2 hr 25 min
Yield
10 servings

Ingredients

  • 2 medium zucchinis
  • 1 cup light brown sugar (220 g)
  • ½ cup granulated sugar (100 g)
  • 4 large eggs
  • 1 cup canola oil (240 mL)
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons McCormick® vanilla extract
  • 2 ½ cups all-purpose flour (310 g), divided
  • ½ cup Dutch-process cocoa powder (60 g)
  • 2 teaspoons baking soda, divided
  • 1 teaspoon kosher salt, divided
  • ½ cup semisweet chocolate chip (85 g)
  • 1 teaspoon McCormick® Ground Cinnamon
  • nonstick cooking spray, for greasing

Nutrition Info

  • Calories 479
  • Fat 27g
  • Carbs 51g
  • Fiber 2g
  • Sugar 25g
  • Protein 8g

How to Make It

1. Step
Preheat the oven to 350˚F (180˚C).
2. Step
Trim the ends of the zucchini, then grate on the large holes of a box grater. You should have about 3 cups (450 G) total.
3. Step
In a large bowl, whisk together the brown and granulated sugars, eggs, canola oil, apple cider vinegar, and vanilla. Fold in the shredded zucchini.
4. Step
Pour half of the wet ingredients, about 2 cups, into a medium bowl.
5. Step
In a medium bowl, whisk together 1 cup (125 G)flour, the cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt. Add the cocoa mixture the bowl with half of the zucchini mixture and mix well. Fold in the chocolate chips. Set aside.
6. Step
In a separate medium bowl, whisk together the remaining 1½ cups (185 G) flour, 1 teaspoon baking soda, ½ teaspoon salt, and the cinnamon.
7. Step
Fold the dry ingredients into the remaining bowl of wet ingredients.
8. Step
Grease a 9x5-inch (6 x 12 cm) loaf pan with nonstick spray.
9. Step
Using 2 ¼-cup measures, alternate scooping the batters to the prepared pan to create a marbled effect.
10. Step
Bake until a cake tester inserted in the center of the cake comes out clean, 70–80 minutes.
11. Step
Let the bread cool for 15 minutes in the pan, then transfer to a wire rack to cool completely, about 30 minutes. Slice and serve.
12. Step
Enjoy!

Tags

Dairy-FreeDry Measuring CupsMixing BowlBakery GoodsSpatulaBrunchWeeknightBread PanEggsMeasuring SpoonsBakeDessertsEasyAmericanWhiskOvenLiquid Measuring CupCutting BoardKid-FriendlyChef's KnifeDessertComfort FoodIndulgent SweetsCooling Rack

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