Pumpkin Zucchini Bread

5 from 1 vote

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!

Prep Time10 mins

Cook Time30 mins

Course: Breakfast, Snack

Cuisine: American

Servings: servings

Calories: 241kcal

Author: Bailey

Equipment

9x9 pan

Ingredients

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)

Instructions

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!

Notes

* 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

Nutrition