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Gluten-Free Cheesecake Swirl Chocolate Zucchini Bread
Lucas Bennett

Gluten-Free Cheesecake Swirl Chocolate Zucchini Bread

This gluten-free cheesecake swirl chocolate zucchini bread is layered rather than vigorously marbled.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

Chocolate loaf
  • 100 g light brown sugar
  • 100 g granulated sugar
  • 110 g neutral oil
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • 280 g coarsely grated zucchini not squeezed or blotted
  • 225 g plain gluten-free flour blend
  • 35 g Dutch-process cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp xanthan gum; omit if already in the blend
  • 1/4 tsp salt
  • 90 g dark chocolate chips plus a little extra for the top
Cheesecake layer
  • 225 g full-fat cream cheese room temperature
  • 25 g granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract

Method
 

  1. Heat a conventional oven to 350°F / 180°C. Line a 9 × 5-inch / 23 × 13 cm loaf pan; do not substitute a smaller pan for the full batch.
  2. Whisk the sugars, oil, two eggs and vanilla. Stir in the grated zucchini with its moisture. In another bowl combine flour, cocoa, baking powder, baking soda, xanthan and salt, then fold into the wet mixture. Stir in the 90 g chocolate chips.
  3. Mix the cream cheese, 25 g sugar, remaining egg and vanilla gently until smooth. Avoid whipping air into the filling.
  4. Layer one-third of the chocolate batter in the pan, then half the cream cheese mixture. Repeat with another third of batter and the remaining filling. Cover with the last chocolate batter and scatter extra chips over the top.
  5. Bake 75–80 minutes. If the surface is browning too quickly, cover loosely with foil after about 40 minutes. A tester may carry melted chocolate or cheesecake, but it must not carry raw cake batter.
  6. Rest 15 minutes in the pan, then lift onto a rack. Let the loaf become firm enough to slice without compressing it.

Notes

Cool 15 minutes in the loaf pan, then on a rack
Refrigerate in a closed container for up to 4 days. Serve chilled or let individual slices lose their chill.
Contains: Egg and milk; chocolate may contain soy.
Weigh flour. Check labels and prevent gluten cross-contact.