Matcha White Chocolate Marble Loaf

Quick Recipe Version (TL;DR)

• Yield: 10 slices
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 30 minutes

Quick Ingredients

• 1 3/4 cups (220 g) all-purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine sea salt
• 2 1/2 tsp (5 g) culinary-grade matcha powder
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, room temp
• 1/2 cup (120 ml) neutral oil
• 1/2 cup (120 g) full-fat Greek yogurt or sour cream, room temp
• 1/4 cup (60 ml) whole milk, room temp
• 1 1/2 tsp vanilla extract
• 1 tsp finely grated lemon zest (optional)
• 2 tbsp hot water (for blooming matcha)
• 3 oz (85 g) good white chocolate, chopped (chunks)
• 2 oz (60 g) white chocolate, melted with 1 tsp neutral oil (swirl)
• Butter or nonstick spray, parchment; optional 1 tbsp powdered sugar for dusting

Do This

• 1. Heat oven to 350°F (175°C). Grease and parchment-line an 8.5 x 4.5-inch loaf pan.
• 2. Whisk matcha with 2 tbsp hot water to a smooth paste; let cool slightly.
• 3. Whisk flour, baking powder, baking soda, and salt. In another bowl whisk sugar + eggs, then oil, yogurt, milk, vanilla, and lemon zest. Whisk in matcha paste.
• 4. Fold dry ingredients into wet just to combine; fold in 85 g chopped white chocolate.
• 5. Add half the batter to pan. Drizzle half the melted white chocolate and gently swirl. Top with remaining batter and repeat swirl.
• 6. Bake 50–60 minutes, tenting at 40 minutes if browning. Done at 205°F (96°C) internal or when a tester shows a few green crumbs.
• 7. Cool 15 minutes in pan, then lift out and cool 1 hour before slicing.

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Why You’ll Love This Recipe

• Soft, moist crumb with a delicate, earthy matcha aroma balanced by creamy white chocolate.
• Eye-catching marbled swirls and pockets of white chocolate that melt into ribboned layers.
• Simple one-bowl batter with pantry staples and exact measurements for consistent results.
• Perfect for brunch, tea time, or gifting—stays tender for days.

Grocery List

• Produce: 1 lemon (for zest, optional)
• Dairy: 2 large eggs, full-fat Greek yogurt or sour cream, whole milk, unsalted butter (for pan, optional)
• Pantry: All-purpose flour, granulated sugar, neutral oil, vanilla extract, matcha powder, white chocolate bars or chips, baking powder, baking soda, fine sea salt, powdered sugar (optional), parchment paper

Full Ingredients

For the Loaf Batter

• 1 3/4 cups (220 g) all-purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine sea salt
• 2 1/2 tsp (5 g) culinary-grade matcha powder
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, room temperature
• 1/2 cup (120 ml) neutral oil (such as canola or grapeseed)
• 1/2 cup (120 g) full-fat Greek yogurt or sour cream, room temperature
• 1/4 cup (60 ml) whole milk, room temperature
• 1 1/2 tsp pure vanilla extract
• 1 tsp finely grated lemon zest (optional)

For the Matcha Bloom

• 2 tbsp hot water (about 175°F/80°C; not boiling)

For the White Chocolate Marble

• 3 oz (85 g) good white chocolate, chopped into small chunks (to fold into batter)
• 2 oz (60 g) good white chocolate, chopped (to melt for drizzle)
• 1 tsp neutral oil (to loosen the melted white chocolate for swirling)

For Pan and Finish

• Softened butter or nonstick spray, for greasing
• Parchment paper
• 1 tbsp powdered sugar, for dusting (optional)

Step-by-Step Instructions

Step 1: Prep your pan and oven

Preheat the oven to 350°F (175°C). Grease an 8.5 x 4.5-inch loaf pan and line it with a parchment sling so the paper overhangs the long sides—this makes it easy to lift the loaf out cleanly. Lightly grease the parchment as well.

Step 2: Bloom the matcha

In a small bowl, whisk the matcha with 2 tablespoons of hot water (about 175°F/80°C) until smooth and lump-free. This step intensifies the color and aroma and helps the matcha disperse evenly. Set aside to cool slightly while you start the batter.

Step 3: Combine dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. If your matcha seems clumpy, you can sift a pinch of it with the flour, but the bloom will already help prevent lumps.

Step 4: Whisk the wet ingredients

In a large bowl, whisk the sugar and eggs for 30 seconds until slightly pale and thick. Whisk in the oil, yogurt, milk, vanilla, and lemon zest (if using) until smooth. Whisk in the cooled matcha paste until the mixture turns a uniform soft green.

Step 5: Make the batter and fold in white chocolate chunks

Switch to a spatula and fold the dry ingredients into the wet in two additions, mixing just until no dry streaks remain. Fold in the 3 oz (85 g) chopped white chocolate chunks. Do not overmix; a few small lumps are fine, and overmixing can toughen the loaf.

Step 6: Layer, drizzle, and swirl

In a heatproof bowl, melt the remaining 2 oz (60 g) white chocolate with 1 tsp neutral oil in 15–20 second microwave bursts (or over a double boiler), stirring until smooth and fluid. Scrape half of the batter into the prepared pan and smooth the top. Drizzle on half of the melted white chocolate in thin ribbons and gently swirl with a skewer or butter knife—just a few figure-eights. Add the remaining batter, smooth, and drizzle the rest of the melted white chocolate. Swirl again 2–3 times to create a marbled look. Tap the pan firmly on the counter to release air bubbles.

Step 7: Bake, cool, and slice

Bake on the center rack for 50–60 minutes, rotating the pan at 30 minutes. If the top is browning quickly, tent loosely with foil around 40 minutes. The loaf is done when it reaches 205°F (96°C) in the center or a tester comes out with a few tender green crumbs (melted white chocolate may smear—that’s okay). Cool in the pan for 15 minutes, then lift onto a rack and cool at least 1 hour before slicing with a serrated knife. Dust with powdered sugar if you like.

Pro Tips

• Quality matcha matters: choose a fresh, culinary-grade matcha with a vibrant green color. Keep it sealed and refrigerated to preserve color and aroma.
• Weigh your flour (220 g) for accuracy. If using cups, spoon and level to avoid a dense crumb.
• Use real white chocolate (cocoa butter listed in ingredients) for a smooth melt and creamy flavor. Bars melt and drizzle better than chips.
• For cleaner marbling, let melted white chocolate cool until just warm and fluid (about 90–95°F) before drizzling—this prevents it from sinking.
• If your kitchen is warm, toss the white chocolate chunks with 1 tsp of the flour to help suspend them in the batter.

Variations

• Brown Butter Pistachio: Replace the oil with 1/2 cup browned unsalted butter (cooled to room temp). Fold in 1/2 cup chopped pistachios with the white chocolate chunks.
• Coconut Matcha: Swap the milk for full-fat coconut milk and use refined coconut oil in place of neutral oil. Sprinkle 1/3 cup toasted coconut on top during the last 10 minutes of baking.
• Raspberry Ripple: Swirl 1/3 cup seedless raspberry jam along with the melted white chocolate for a tart-sweet contrast and jewel-toned ribbons.

Storage & Make-Ahead

Store completely cooled slices in an airtight container at room temperature for up to 3 days. For longer storage, wrap the whole loaf or individual slices tightly and freeze for up to 2 months; thaw at room temperature. To refresh, warm a slice in the microwave for 10–15 seconds—this re-softens the white chocolate pockets. Batter is best baked right away; assemble your dry and wet ingredients in advance to streamline prep instead of refrigerating mixed batter.

Nutrition (per serving)

Approximate per slice (1 of 10): 340 calories; 41 g carbohydrates; 18 g fat; 5 g protein; 24 g sugars; 1 g fiber; 170 mg sodium. These values are estimates and will vary with specific brands and variations.