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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!

by Marigrace Angelo and Karlee Rotoly

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 Schwartz® vanilla extract Club House® vanilla extract
  • 2 ½ cups
    all-purpose flour, divided (310 g)
  • 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 Schwartz® Ground Cinnamon Club House® Ground Cinnamon
  • nonstick cooking spray, for greasing
    Calories 460
    Fat 27g
    Carbs 48g
    Fiber 1g
    Sugar 25g
    Protein 7g

Estimated values based on one serving size.

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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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