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Zucchini Pumpkin Bread. This recipe takes the classic pumpkin bread and adds a delightful twist by incorporating the garden-fresh goodness of zucchini and a touch of chocolate. Every bite is a celebration of the season, with the warm spices and comforting aromas that define autumn.
Why You Should Try It:
If you’re seeking a delicious way to enjoy the abundance of zucchini and the cozy allure of pumpkin during the fall months, this recipe is a must-try. The combination of grated zucchini and pumpkin creates a moist and tender crumb, while the chocolate chips add a touch of sweetness. It’s a unique and delightful treat that’s perfect for breakfast, snacking, or dessert.
RECIPE TIPS AND VARIATIONS:
Feel free to experiment with different types of chocolate chips – from dark to white chocolate – to personalize the flavor profile.
For a healthier option, you can use whole wheat flour instead of all-purpose flour.
Add a handful of chopped nuts, like walnuts or pecans, for an extra layer of crunch and flavor.
WHY YOU’LL LOVE THIS:
Capturing the Essence of Autumn.
Our Zucchini Pumpkin Bread is more than just a recipe; it’s a cozy moment captured in each slice. The harmonious blend of spices, the sweetness of pumpkin, and the surprise of chocolate chips create a symphony of flavors that defines the season. This bread will make your kitchen smell like a warm, inviting haven, perfect for sharing with family and friends.
WHAT TO SERVE WITH THIS RECIPE:
Enjoy your Zucchini Pumpkin Bread as a delightful snack with a steaming cup of tea or coffee. It’s also a wonderful addition to a brunch spread, or you can serve it as a comforting dessert with a scoop of vanilla ice cream.
3 cups all-purpose flour (360g)
1 ½ tablespoons pumpkin pie spice
1 teaspoon salt
3 large eggs
1.5 cups white sugar
½ cup vegetable oil
1 cup canned pumpkin
1 tablespoon vanilla extract
2 cups grated zucchini (about 2 medium zucchinis)
½ cup chocolate chips
Preheat your oven to 325 degrees F (165°C). Grease two 8×4 inch bread pans with cooking spray.
Wash, dry, and peel the zucchini. Grate the zucchini until you have 2 cups.
In a large bowl, sift together the flour, pumpkin pie spice, salt, baking soda, and baking powder.
In a second bowl, beat together the eggs, sugar, vegetable oil, pumpkin, and vanilla extract until well mixed.
Pour the wet ingredients into the bowl with the dry ingredients and mix until fully combined.
Gently fold in the grated zucchini and chocolate chips.
Divide the batter evenly between the two greased bread pans.
Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center of the bread comes out clean, indicating that it’s fully cooked.
Remove the pans from the oven and allow the bread to cool before carefully removing them from the pans.
To ensure a moist and tender crumb, avoid overmixing the batter; simply mix until the ingredients are combined.
If you have an abundance of zucchini, you can double the recipe and freeze one loaf for later enjoyment.
Store any leftover Zucchini Pumpkin Bread in an airtight container to maintain its freshness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: DESSERT
- Cuisine: American
Keywords: Zucchini Pumpkin Bread