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
August 14, 2023
94% would make again
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 chips (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
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350˚F (180˚C).
- 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.
- In a large bowl, whisk together the brown and granulated sugars, eggs, canola oil, apple cider vinegar, and vanilla. Fold in the shredded zucchini.
- Pour half of the wet ingredients, about 2 cups, into a medium bowl.
- 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.
- In a separate medium bowl, whisk together the remaining 1½ cups (185 G) flour, 1 teaspoon baking soda, ½ teaspoon salt, and the cinnamon.
- Fold the dry ingredients into the remaining bowl of wet ingredients.
- Grease a 9x5-inch (6 x 12 cm) loaf pan with nonstick spray.
- Using 2 ¼-cup measures, alternate scooping the batters to the prepared pan to create a marbled effect.
- Bake until a cake tester inserted in the center of the cake comes out clean, 70–80 minutes.
- 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.
- Enjoy!
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