Zucchini Chocolate Marble Loaf

Discover the delightful Zucchini Chocolate Marble Loaf, a unique twist on traditional baking that blends the moistness of zucchini with rich chocolate flavor. This recipe not only results in a deliciously tender loaf but also offers nutritional benefits, making it perfect for breakfast, snacks, or dessert. With its beautiful marbled effect and harmonious flavors, it's sure to impress both health-conscious bakers and sweet treat lovers alike. Try it today for a satisfying baking experience!

Print Recipe Pin Recipe

Ingredients

For the Zucchini Batter:

1 cup grated zucchini (approximately 1 medium-sized zucchini)

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup granulated sugar

1/4 cup packed brown sugar

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

For the Chocolate Batter:

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup granulated sugar

1/4 cup packed brown sugar

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1/2 cup milk or buttermilk

For Topping (optional):

1/4 cup chocolate chips

1/4 cup chopped walnuts or pecans

Instructions

Preheat the Oven:

- Set your oven to preheat at 350°F (175°C). Prepare a 9x5 inch loaf pan by greasing and flouring it, or line it with parchment paper for easy removal later.

Prepare the Zucchini Batter:

- In a large mixing bowl, combine the grated zucchini, 1 cup of flour, baking powder, baking soda, salt, and ground cinnamon. Mix well.

- In a separate bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and creamy.

- Gradually fold the dry zucchini mixture into the wet ingredients until just combined. Set this batter aside.

Prepare the Chocolate Batter:

- In another mixing bowl, sift together 1 cup of flour, cocoa powder, baking powder, baking soda, and salt to ensure even distribution.

- In a different bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Incorporate the milk into this mixture until it’s fully combined.

- Gradually mix the dry chocolate ingredient mixture into the wet ingredients, stirring until just combined.

Marble the Batters:

- Begin layering the batters by dropping spoonfuls of the zucchini batter into the prepared loaf pan, followed by spoonfuls of the chocolate batter. Alternate between the two batters until both are used up.

- Using a knife or skewer, gently swirl the batters together to create a marbled effect, taking care not to overmix.

Add Toppings:

- If desired, sprinkle chocolate chips and chopped nuts evenly over the top of the batter for added flavor and texture.

Bake:

- Place the loaf pan in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Cool:

- Once baked, carefully remove the loaf from the oven. Let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Serve:

- Slice the loaf and enjoy your delicious Zucchini Chocolate Marble Loaf, perfect for a delightful breakfast treat or a sweet afternoon snack!

Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: About 10 slices

Presentation Tips: For an elegant touch, dust the top with powdered sugar before serving, or serve warm with a scoop of vanilla ice cream alongside for a dessert indulgence!