Chocolate Zucchini Bread with Cream Cheese Filling

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Whenever we have an abundance of zucchini, I make loaves and loaves of zucchini bread. I love it, and so does the rest of my family. I usually freeze some for months when we have no zucchini. It is nice having it on hand for a quick treat. I am always looking for new zucchini bread recipes to add to my collection.

I got this recipe from my mom. It is her own creation, and I fell in love with it after just one bite. It is chock full of yummyness! First up it’s chocolate, which is always a good way to start a recipe. 🙂  It also has chocolate chips, which add to the decadence factor. But the thing that makes it spectacular is the cream cheese ribbon in the middle. It has a hint of orange flavor from the orange zest. Oh my gosh people. This bread is sooo good! If you aren’t a fan of chocolate orange, you can leave out the orange zest, but I loved the flavor it added. Definitely a new zucchini bread favorite!! I’m not going to tell you how many slices I devoured.

Chocolate Zucchini Bread with Cream Cheese Filling
2 cups flour
1/2 tsp salt
1 1/2 tsp baking soda
6 Tbsp cocoa
1/2 cup oil
1 cup sugar
1/4 cup brown sugar
3 eggs
2 tsp vanilla
1/2 cup sour cream
3 cups shredded zucchini
zest of 1 orange
3/4 cup mini chocolate chips

6oz cream cheese, softened
1/3 cup sugar
2 tsp orange zest
1 Tbsp flour
1 egg

For filling, beat cream cheese till smooth. Beat in sugar, zest, and flour till smooth. Add egg and beat till thoroughly mixed. Set aside. For bread, whisk together flour, salt, soda, and cocoa in a small mixing bowl. Stir in the chocolate chips and set aside. In a large mixing bowl, beat oil, sugars, eggs, and vanilla till creamy. Stir in sour cream, zucchini, and orange zest. Add dry ingredients and chips and stir just till moistened.

Grease and flour to large loaf pans. (8 or 9″) Spread 1/4 of the batter in the bottom of each pan. Then add half of the filling to each pan. Divide the remaining batter between the two pans. Bake at 325° for 60-80 minutes. (Depends on the size of your loaf pans.) When the bread is done, a toothpick inserted into the chocolate part should come out clean. Cool in pans for about 10 minutes before removing to cooling racks.


  1. Any adjustments for high altitude?

  2. This is a fabulous recipe! Best I ever had!!

  3. This is the second time I’ve made this, and although it is a little more labor intensive than plain old zucchini bread, it is worth every extra minute! With my incredible zucchini plants this summer I’ll be making it for a while. I’ve never had the orange zest around when I decide to make it, but it’s delicious all the same!

  4. Searching for cream cheese filled zucchini bread, I found your blog. Can’t wait to try this recipe! Thanks!

  5. Thanks so much! My twin, mom, and I just made this. The oven’s ready so here it goes!

  6. When you say soda, do you mean baking soda?

  7. Wow, I’ve made this at least three times now, and turns out great each time. I cooked it at 350 (by mistake) and shortened the cooking time and came out perfect. A little more time intensive than the usual Zuc bread, but Oh so worth it. Thank You kara.

  8. Can you freeze this?

    • My family eats it so fast I’ve never had a chance, but I’ve frozen other quick breads with great results. I’d give it a try if I were you, I bet it will be just fine!

  9. Mine didn’t turn out quite so pretty a swoop in the middle, but it was good! Thanks for the recipe!

  10. Just got a bunch of zucchini from a friend’s garden! Cannot wait to try this, it looks so yummy!

  11. I am loving this… can’t wait to try it!

  12. Oh my WORD! This looks heavenly! My kids are tiring of regular zucchini bread, so I’m definitely giving this a try!

    • It is definitely a nice change from regular zucchini bread (although that is pretty yummy too). Hope you and the kids like it!

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