Pumpkin Zucchini Bread
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!
Servings: 16 servings
- 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!
* Oven temps vary greatly, I like to cook mine on 325 for longer to get a nice even bake through the center. Be sure to check bread after 30 minutes.
*This bread is great without the nuts or chocolate chips if you prefer a lower sugar/fat content
Sodium: 210mg | Calcium: 38mg | Vitamin C: 1mg | Vitamin A: 4178IU | Sugar: 11g | Fiber: 2g | Potassium: 152mg | Cholesterol: 31mg | Calories: 241kcal | Saturated Fat: 1g | Fat: 11g | Protein: 6g | Carbohydrates: 32g | Iron: 2mg