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To create a stunning marbled effect in your Zucchini Chocolate Marble Loaf, the layering and pouring of the batters are crucial steps. Here’s how to achieve that perfect look.

Zucchini Chocolate Marble Loaf

Discover the joy of baking with this Zucchini Chocolate Marble Loaf recipe! This delightful treat combines the sweetness of grated zucchini with rich chocolate, creating a moist and flavorful loaf perfect for any time of day. It’s a fantastic way to sneak in some veggies while indulging in a delicious dessert. With simple ingredients and easy-to-follow steps, even novice bakers can create a beautiful marbled loaf that impresses family and friends. Enjoy the perfect blend of health and indulgence in every slice!
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Ingredients
  

For the Zucchini Batter:

1 cup grated zucchini (about 1 medium zucchini, squeezed dry)

1 cup all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ teaspoon cinnamon

1 large egg

¾ cup brown sugar (packed)

½ cup vegetable oil

1 teaspoon vanilla extract

For the Chocolate Batter:

½ cup all-purpose flour

¼ cup unsweetened cocoa powder

½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

1 large egg

¾ cup granulated sugar

½ cup vegetable oil

1 teaspoon vanilla extract

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.

    Prepare the Zucchini Batter: In a medium bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. In another bowl, whisk together the egg, brown sugar, vegetable oil, and vanilla extract. Add the dry ingredients to the wet ingredients and mix until just combined. Gently fold in the grated zucchini. Set aside.

      Prepare the Chocolate Batter: In a separate bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk the egg, granulated sugar, vegetable oil, and vanilla extract until smooth. Add the dry ingredients to the wet ingredients, stirring until just combined.

        Marble the Batters: Pour half of the zucchini batter into the prepared loaf pan. Next, add half of the chocolate batter on top of the zucchini layer. Repeat with the remaining batters, creating a marbled effect as you swirl a knife or skewer through the layers gently.

          Bake the Loaf: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent it loosely with aluminum foil for the last 15 minutes of baking.

            Cool and Slice: Remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.

              Serve and Enjoy: Serve the Zucchini Chocolate Marble Loaf warm or at room temperature, perhaps with a dollop of cream cheese or a sprinkle of powdered sugar for an extra touch!

                Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 8-10 slices