Zucchini Pumpkin Bread Recipe
A flavorful zucchini pumpkin bread that creates the perfect transition from summer to fall. This bread is lightly sweet, and incredibly addictive.
Ingredients
- 1 cup 225 g pumpkin puree (not pumpkin pie filling)
- 1 ½ cups 225 g shredded zucchini
- 3 large eggs
- 1 cup 200 g lightly packed light brown sugar
- ¾ cup 150 g granulated sugar
- ¾ cup 173 g unsalted butter, melted
- 1 tablespoon vanilla extract
- 3 cups 375 g, plus 1 tablespoon all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon [pumpkin pie spice] <-- click for recipe
- 1 teaspoon cinnamon
- 1 cup 180 g bittersweet chocolate chips
- 3.5 oz chocolate 90-100 g, chopped
- 1 cup walnuts 125 g, chopped (optional)
Instructions
- Preheat the oven to 350 degrees F. Grease and flour two 9x5 loaf pans.
- In a large bowl, mix the pumpkin, zucchini, eggs, sugars, butter and vanilla together.
- In a separate medium bowl, mix together 3 cups (375 g) flour, baking soda, baking powder, salt, pumpkin pie spice and cinnamon together.
- Slowly add the flour mixture to the wet ingredients and mix until just combined.
- Coat the chocolate and the walnuts in the remaining flour. Fold into batter.
- Pour into the loaf pan and bake for 45 - 50 minutes, or until a toothpick comes out clean when inserted in the middle. Cool the bread in the pan for 10 minutes before turning out onto a wire rack.