Marbled Chocolate Zucchini Bread

On June 1, I never would have guessed my Flavor of the Month would be zucchini or summer squash, but that’s what it is shaping up to me. I know, I know, zucchini isn’t so much a flavor as it is an ingredient, but like many things in life, this feature is a work in progress. There are simply some good looking zucchini and summer squash recipes I really want to try, and since both are readily available to me now, why not try them? I simply must learn to stop resisting what stares me directly in the face.

I marked this recipe in Hannah Kaminsky’s Vegan Desserts: Sumptuous Sweets for Every Season. Incidentally, this is one of my new favorite cookbooks. The recipes are unique yet not outlandish, the photography is simple yet eye-catching, and I have bookmarked more recipes to try than those not to try.

Marbled Chocolate Zucchini Bread

I very much enjoy the conveniences of living in a city (like walking to restaurants…oh, who am I kidding, walking to bars), but I fully appreciate growing up in the country. My dad planted a garden that always included tomato plants and zucchini vines every summer. There was so much zucchini that Mom could cook it for dinner nearly every night, and we still had plenty left to bake with. I tried zucchini cookies a few times, but my standard was zucchini bread.

Marbled chocolate zucchini bread is a twist on a classic zucchini bread flavored with cinnamon and vanilla, with a double-dose of chocolate from cocoa powder and chocolate chips. I just ate a piece still warm from the oven and couldn’t  be happier with the way it turned out. Enjoy a slice of marbled chocolate zucchini bread plain or topped with a dollop of butter or cream cheese, and you’ll be happy too.

Not into zucchini but like the idea of a marbled chocolate and vanilla quick bread? Click here for an alternate recipe on Love & Flour .

Marbled Chocolate Zucchini Bread
Recipe type: Quick Bread
  • 6 tablespoons butter or margarine
  • 1 cup granulated sugar
  • ¼ cup brown sugar, packed
  • 1⅔ cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • 2 cups shredded zucchini
  • ¾ cup (non-dairy) milk
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • ¼ cup cocoa powder
  • ½ cup mini-chocolate chips or chocolate, chopped fine
  1. In a mixing bowl, cream together the butter/margarine and the sugars.
  2. In a separate bowl, whisk together the flour, cinnamon, baking soda, salt, and baking powder.
  3. Slowly add the dry ingredients to the mixing bowl and mix until the ingredients form a fine crumb.
  4. Lightly press the shredded zucchini between paper towels to remove some excess moisture, then add to the mixing bowl.
  5. Pour in the milk, vinegar, and vanilla and mix until combined.
  6. Split the batter between two bowls (about 1½ cups batter per bowl).
  7. To the batter in one bowl, add the cocoa powder and chocolate and mix until well incorporated.
  8. Spoon dollops of the vanilla and the chocolate batters into a greased 9 x 5-inch loaf pan. Alternate the dollops until all batter is in the pan.
  9. Slowly move (swirl) a spatula through the batter in the loaf pan to marble the two batters together.
  10. Bake at 350 degrees F for 50-60 minutes or until a toothpick inserted into the center of the loaf comes out clean.
  11. Allow the bread to cool in the loaf pan for 10 minutes, then turn out onto a wire rack to cool.
A vegan cook book is obviously going to call for margarine in place of butter. I mean no offense by writing the recipe in my own words to call for butter in place of margarine. The same goes for the milk. Typically, I bake with whole milk. In this recipe, I used plain soy milk.

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