Cheesecake Swirl Chocolate Zucchini Bread (Gluten Free)

Ingredients

• 100 g Light brown soft sugar
• 100 g Caster/superfine or granulated sugar
• 110 g Sunflower or vegetable oil (Use another neutral-tasting oil if preferred.)
• 2 Large eggs (US large/UK medium; room temperature.)
• 1 tsp Vanilla bean paste (Alternatively, use 2 tsp vanilla extract.)
• 280 g Zucchini (Coarsely grated and packed; use 1–2 medium zucchini. Do not blot, wring, or drain away moisture.)
• 225 g Plain gluten-free flour blend (Equivalent to 1¾ cups plus 2 tbsp.)
• 35 g Dutch-processed cocoa powder
• 1 tsp Baking powder
• 1 tsp Baking soda
• 0.5 tsp Xanthan gum (Omit if the gluten-free flour blend already contains xanthan gum.)
• 0.25 tsp Salt
• 90 g Dark chocolate chips or chopped dark chocolate (Plus extra for sprinkling on top before baking.)
• 225 g Full-fat cream cheese (Room temperature.)
• 25 g Caster/superfine or granulated sugar (For the cheesecake filling.)
• 1 Large egg (US large/UK medium; room temperature. For the cheesecake filling.)
• 0.5 tsp Vanilla bean paste (Alternatively, use 1 tsp vanilla extract in the cheesecake filling.)

Steps

1. 1

   Adjust the oven rack to the middle position. Preheat the oven to 350°F (180°C). Line a 9×5-inch (23×13 cm) loaf pan with parchment or baking paper.

2. 2

   In a large bowl, whisk together the light brown sugar, caster/superfine or granulated sugar, oil, eggs, and vanilla until well combined.

3. 3

   Add the coarsely grated zucchini directly to the wet mixture and mix well until combined. Do not remove moisture from the zucchini.

4. 4

   In a separate bowl, whisk together the gluten-free flour blend, cocoa powder, baking powder, baking soda, xanthan gum, and salt.

5. 5

   Add the dry ingredients to the wet ingredients. Using a rubber spatula or wooden spoon, mix until you have a fairly loose batter with no flour clumps.

6. 6

   Add the chocolate chips or chopped chocolate and mix until they are evenly distributed throughout the batter.

7. 7

   In a separate bowl, mix the cream cheese, sugar, egg, and vanilla until smooth and well combined. Do not whisk or aerate the mixture; avoid incorporating excess air.

8. 8

   Spread about one-third of the chocolate batter over the bottom of the lined loaf pan, creating an even layer.

9. 9

   Spoon half of the cheesecake filling over the batter and spread it into a fairly even layer.

10. 10

    Dollop another one-third of the chocolate batter over the cheesecake filling. Carefully spread it into an even layer that completely covers the filling as much as possible.

11. 11

    Spoon the remaining cheesecake filling over the chocolate batter and spread it into an even layer.

12. 12

    Dollop the remaining chocolate batter over the cheesecake filling. Spread it to cover the filling as much as possible, then smooth the top and sprinkle with extra chocolate chips or chopped chocolate.

13. 13

    Bake at 350°F (180°C) for about 1 hour 15 minutes to 1 hour 20 minutes, until the loaf is well risen and cracked down the center. An inserted toothpick or cake tester should show no raw or half-baked batter; melted chocolate or cheesecake on the tester is acceptable.

14. 14

    If the loaf begins browning too much, cover it with a sheet of aluminum foil, shiny side up, and continue baking until done. The source typically covers it after about 40 minutes.

15. 15

    Cool the zucchini bread in the loaf pan for about 15 minutes. Transfer it from the pan to a wire rack and cool further. Serve warm or cooled completely to room temperature.

16. 16

    Store the cheesecake swirl chocolate zucchini bread in a closed container in the refrigerator for about 4 days. Serve chilled or bring it to room temperature first.

Notes

A 9×5-inch (23×13 cm) loaf pan is required; an 8½×4½-inch (22×11 cm) pan is too small and may overflow. If using a smaller pan, hold back a few tablespoons of batter for an extra muffin or two, and consider placing the loaf pan on a large baking sheet. Coarsely grate the zucchini on the large holes of a box grater for the best texture. The source does not specify a total cooling time beyond the initial 15 minutes in the pan.

Nutrition per serving

• dessert
• baked
• gluten-free
• vegetarian
• chocolate
• zucchini bread
• cheesecake swirl
• holiday baking