Go Back
If you’re looking for a creative way to incorporate vegetables into your baking, the Zucchini Chocolate Marble Loaf is an exciting option that combines the rich decadence of chocolate with the subtle earthiness of zucchini. This delightful loaf not only tantalizes your taste buds but also offers a unique twist on traditional baking, making it a standout choice for dessert lovers and health-conscious eaters alike.

Zucchini Chocolate Marble Loaf

Discover a delightful twist on your baking with Zucchini Chocolate Marble Loaf. This recipe combines rich chocolate and moist zucchini for a beautifully marbled loaf that's both indulgent and nutritious. Packed with vitamins and fiber, it's a smart way to sneak veggies into your dessert. Perfect for brunch, snacks, or dinner parties, this loaf not only pleases the palate but also impresses with its unique presentation. Enjoy the best of both worlds while satisfying your sweet tooth.
Print Recipe Pin Recipe

Ingredients
  

For the Zucchini Batter:

1 ½ cups grated zucchini (approximately 2 medium zucchinis, excess moisture squeezed out)

1 cup all-purpose flour

¾ cup granulated sugar

½ cup vegetable oil

3 large eggs

1 tsp vanilla extract

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp ground cinnamon

For the Chocolate Batter:

½ cup all-purpose flour

¼ cup unsweetened cocoa powder

½ tsp baking powder

½ tsp baking soda

¼ tsp salt

¼ cup granulated sugar

¼ cup vegetable oil

1 large egg

½ tsp vanilla extract

Optional Toppings:

¼ cup chopped walnuts or pecans

Powdered sugar for dusting

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a standard 9x5-inch loaf pan by greasing it lightly and then dusting it with flour to prevent sticking.

    Prepare Zucchini Batter: In a large mixing bowl, combine the grated zucchini, 1 cup of flour, ¾ cup of sugar, ½ cup of vegetable oil, 3 eggs, and 1 teaspoon of vanilla extract. Mix all ingredients using a whisk or wooden spoon until well combined. Next, add the baking powder, baking soda, salt, and ground cinnamon, stirring gently until just incorporated. Set this mixture aside.

      Prepare Chocolate Batter: In a separate bowl, whisk together ½ cup of flour, cocoa powder, ½ teaspoon of baking powder, ½ teaspoon of baking soda, ¼ teaspoon of salt, and ¼ cup of sugar. In another bowl, combine ¼ cup of vegetable oil, 1 egg, and ½ teaspoon of vanilla. Pour the wet ingredients into the dry mixture and stir until just blended, taking care not to overmix.

        Combine Batters: In your prepared loaf pan, drop spoonfuls of the zucchini batter and then spoon dollops of the chocolate batter on top. Alternate between the two batters, layering until both mixtures are utilized. Using a knife or skewer, gently swirl through the batters to create a beautiful marbled effect.

          Optional Toppings: If you wish, sprinkle chopped nuts evenly over the top of the batter before placing it in the oven for added texture and flavor.

            Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes. The loaf is done when a toothpick inserted into the center comes out clean. If you notice the top browning too quickly, you can loosely cover it with aluminum foil for the remainder of the baking time.

              Cool and Serve: Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Carefully transfer the loaf to a wire rack to cool completely. Before slicing, dust the top with powdered sugar if desired for an elegant finish.

                Enjoy your delightful Zucchini Chocolate Marble Loaf warm or at room temperature. It's perfect for breakfast, as a snack, or as a sweet dessert treat!

                  Prep Time, Total Time, Servings: 20 minutes | 1 hour 10 minutes | 10 servings