Marbled Chocolate Zucchini Bread – Real Simple Recipe

Yield: 8 Servings

Marbled Chocolate Zucchini Bread, Photo by Danny Kim

Photo by Danny Kim


  • 1/2 c. plus 2 tsp. canola oil, plus more for the pan
  • 1 1/2 c. all-purpose flour (7 ounces)
  • 5 ounces semisweet chocolate, melted
  • 1 1/2 tsp. cinnamon
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1 c. sugar
  • 2 large eggs, lightly beaten
  • 1 1/2 tsp. pure vanilla extract
  • 2 packed cups shredded zucchini (9 ounces)


  1. Heat oven to 350 degrees F. Brush an 8 1/2-by-4 1/2-inch loaf pan with oil and dust with flour, tapping out the excess.
  2. Stir together the chocolate and 2 teaspoons of the canola oil. Set aside to cool to room temperature.
  3. Whisk together the flour, cinnamon, baking powder, baking soda and 3/4 teaspoon salt in a medium bowl; set aside.
  4. In a separate bowl, whisk together the remaining 1/2 cup canola oil, sugar, eggs and vanilla.  Stir in the zucchini.  Add the wet ingredients to the dry ingredients and whisk vigorously to combine, about 1 minute.
  5. Transfer half the batter to the prepared pan. Pour half the chocolate into the pan. Repeat with the remaining batter and chocolate. Using a toothpick, swirl the chocolate and batter together to create a marbled pattern. Make sure to incorporate the batter at the bottom.
  6. Bake until a toothpick inserted in the center comes out clean, 60 to 70 minutes. Cool in the pan for 15 minutes. Transfer to a wire rack and let cool completely.
by Lindsay Hunt, July 2014