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91% would make again

Chocolate Marble Zucchini Bread

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!

Tasty Team

Total Time

2 hr 25 min

2 hr 25 min

Prep Time

10 minutes

10 min

Cook Time

1 hr 30 min

1 hr 30 min

Total Time

2 hr 25 min

2 hr 25 min

Prep Time

10 minutes

10 min

Cook Time

1 hr 30 min

1 hr 30 min

Ingredients

for 10 servings

  • 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

Shop ingredients with
    Calories 460
    Fat 27g
    Carbs 48g
    Fiber 1g
    Sugar 25g
    Protein 7g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350˚F (180˚C).
  2. 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. 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. Pour half of the wet ingredients, about 2 cups, into a medium bowl.
  5. 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. 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. Fold the dry ingredients into the remaining bowl of wet ingredients.
  8. Grease a 9x5-inch (6 x 12 cm) loaf pan with nonstick spray.
  9. Using 2 ¼-cup measures, alternate scooping the batters to the prepared pan to create a marbled effect.
  10. Bake until a cake tester inserted in the center of the cake comes out clean, 70–80 minutes.
  11. 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. Enjoy!
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