Marbled Chocolate and Zucchini Bread


Preparation info

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One of the first vegetables that becomes plentiful after the ground thaws is zucchini. Of course, they then continue to grow uninhibited all the way through summer, so zucchini overload is pretty much unavoidable. The best way to deal with this dilemma? Pull out those loaf pans and bake some bread! This bread has a rich swirl of chocolate marbled throughout. You’ll never “suffer” from an overabundance of zucchinis again!


  • 6 Tablespoons Non-Dairy Margarine
  • 1 Cup Granulated Sugar
  • ¼ Cup Dark Brown Sugar, Packed
  • 1⅔ Cups All-Purpose Flour
  • 1 Teaspoon Baking Soda
  • ¼ Teaspoon Baking Powder
  • ½ Teaspoon Salt
  • 1 Teaspoon Ground Cinnamon
  • 2 Cups Shredded Zucchini
  • ¾ Cup Non-Dairy Milk
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Teaspoon Vanilla Extract
  • ¼ Cup Natural Cocoa Powder
  • ½ Cup Mini Semisweet Chocolate Chips, or Finely Chopped Chocolate


Preheat your oven to 350°F and grease a 9 × 5-inch loaf pan.

With your stand mixer, cream the margarine and both sugars together thoroughly. Mix together the flour, baking soda and powder, salt, and cinnamon in a separate bowl. Slowly add in the dry mix, giving the mixer time to catch up and incorporate the new ingredients. Mix until mostly smooth, but don’t go crazy and overdo it; a few lumps are just fine. Squeeze the shredded zucchini lightly to remove some of the excess water, and add that in along with the soymilk, vinegar, and vanilla.

Divide the batter, pouring half into a separate bowl. Add cocoa powder and chocolate chips to one half and mix so that it’s smooth and homogeneous. Add alternate dollops of the plain and chocolate batter into your prepared pan until both are used up, and then run a spatula through the whole thing to lightly marble the two together.

Bake until wooden skewer inserted into center comes out clean, about 50–60 minutes. Cool in the pan for 10 minutes before turning out and moving to a wire rack.