This pumpkin zucchini bread has a touch of zucchini, chocolate chips and walnuts giving it the ultimate texture and flavor. The added veggies offer nutrients and fiber yet it tastes like a guilty pleasure. You will want this bread with your morning coffee, as a snack or dessert on those cooler fall evenings. Enjoy!
Why Make This Recipe.
This bread is full of veggies but tastes like a treat.
Pumpkin zucchini bread is perfect for the fall and holiday season.
It is easy to make, and you can customize the ingredients.
You can add any nuts or chocolate chips you like!
You can simple add pumpkin spice or make you're own!
Zucchini. Keeps the bread nice and moist and adds nutrients and fiber.
Pumpkin. Make sure you get pumpkin puree NOT pumpkin pie filling. There is a big difference here. You can also roast your own pumpkin and use that.
Pumpkin Spice. You can use remade pumpkin spice or you can use the following spices that the recipe calls for. If you use pumpkin spice just use 1.5 tsp instead of the below spices!
- ground clove
How To Make This Recipe.
Step 1: Grate the fresh zucchini using a cheese grater. You will want to use the thick side.
Step 2: Mix the Wet ingredients together. Then mix the dry ingredients together in a separate bow. Be sure to use the bigger bowl for the WET ingredients.
Step 3: Mix the dry ingredients into the wet slowly. It will be thick and you may need to use your hands to mix and get dirty. This will help to melt the coconut if it solidifies at all in the egg/pumpkin mixture.
Step 4: This is how the dough should look. You will need a spatula to spread out the dough and layer it evenly in the 9x9 pan.
FAQs And Expert Tips.
No, they just add a nice crunch. You can use pecans or walnuts, otherwise skip the nuts for a classic texture.
I would suggest only using a larger pan if you don't have a 9x9. This bread is already thick and going smaller will mess up the baking time and temperature needed.
Of course! I sometimes make this bread half and half and sprinkle the chips on the top half. Some of my family prefers to go without chocolate.
If the coconut oil solidifies a little while mixing it with the eggs and puree, use your hands to mix and squeeze the ingredients together. The mix will be very thick and sticky so you will want a spatula to spread it around the pan evenly.
Pumpkin Zucchini Bread
- 9x9 pan
- 3 large eggs lightly beaten
- 1 can pumpkin (about 1 - 1½ cups)
- 1 cup grated zucchini
- 1½ cups coconut sugar
- 1 cup melted coconut oil
- 1 tbsp vanilla extract
- 2½ cups all purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground clove
- 1 cup chopped walnuts
- ½ cup chocolate chips (any type)
- Preheat oven to 325 degrees. Cut the stem off the zucchini and grate it into a bowl with a cheese grater. Use the thick cut side. Grateabout 1 cup. In a bowl, combine wet ingredients: eggs, pumpkin, oil, zuchinni and vanilla. Combine dry ingredients together: flour, baking soda, powder, spices,sugar. Whisk together.
- Slowly add the dry mixture to the wet ingredients. Use a thick spatula to fold togeher. add in chocolate and walnuts. You may need to use hands to mix up mixture and melt coconut chunks if it solifies a little.
- Pour mixture into a greased 9x9 pan, mix will be thick and sticky. Use a spatula to evenly spread it in pan. and bake on the center rack for about 30 - 40 minutes or until a toothpick comes out clean from the center. Let it completely cool before slicing and serving. Try it with a slap of butter!