I know, I know... 
TWO quick bread recipes in one week. But... it's just too good to not post. I was going to post some other carb-y goodness, but I am in such an autumn mood right now, that I had to share a pumpkin recipe with you. And with all the pumpkin recipes in all the land, this one is the best.
No, really, it is. You see, cause there is zucchini in it, it ties the end of summer into the beginning of fall, making it a nice way to transition from one season to another.
Plus, the two main ingredients are a veggie and a fruit (the pumpkin - sometimes I find it so hard to call pumpkin a fruit, ya know what I mean?) which means this bread is totally on the healthy side. And that means it's okay to eat half a loaf on your own and not feel guilty.
If you are questioning the combination of the zucchini and pumpkin together, don't! The zucchini adds a butteriness to the loaf and really complements the pumpkin flavor.
I am super excited because I have so many pumpkin recipes and ideas that I want to share with you. I am going to be in the kitchen non-stop starting tonight and even then, I am not sure if I will have enough time from now until winter starts to share allllll my favorite pumpkin recipes. Here is a quick preview of my favorites:
- Chocolatey smoothies
- Skinny lattes
- Spicy curry
- Loooooaaaaaads of pumpkin-y carbs
Fall is basically the time where I turn all regular food into pumpkin food. I hope you like pumpkin because otherwise, I might not see much of you for the next few months. Don't panic though, I promise I'll sprinkle a few non-pumpkin related foods in here, too. 
But for now, let's take a moment to admire how amazing this loaf is. We covered the pumpkin and zucchini, but did we talk about the chocolate? I added bittersweet chocolate chips because I like how it contrasts with the natural sweetness of the bread, but you can use milk or semi-sweet chocolate, too.
I also chopped up a chocolate bar and tossed it in. I used a Green & Black's Ginger chocolate bar because it gave this bread a nice little zing that complements the pumpkin spice (because you know, ginger is the best part of the pumpkin spice mix).
You don't have to run out and buy this chocolate if you don't want, but it is so yummy! Also, it's not pictured here, but I had some leftover salted caramel glaze from my peach bread that I drizzled over a slice of this bread and ZOMG, it is delightful beyond words.
The zucchini pumpkin bread is moist, but not heavy. Sweet, but not overly so. I didn't want to add too much sweetness, because for breads like this, I like to toast them up and add some butter-yum.
You really don't need that much sweetness to it because the chocolate does that, plus this allows the pumpkin to shine through more. I recommend allowing this bread to cool for about 3 hours and take a nice thick slice and smother it in butter and add a dash of cinnamon while it is still warm.
You can thank me later. 
Don't have time to make this yummy pumpkin bread now? Pin it for later! Also, check out my honey pumpkin bread.
Zucchini Pumpkin Bread Recipe
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.
Blake says
This was so good! As I came back to write the review I realized I didn't follow the last part of the recipe. I stopped after just baking 20 minutes. I thought it was wonderful though! I did leave it in the oven a couple extra minutes because I made an underdone loaf once, and I wanted to be sure it was done. (Little did I know I took it out way too early.) I'm going to do it that way again though it turned out so well. I sprinkled the top of one loaf with parmesan cheese, garlic powder, and pepper. It is our favorite of the two. (especially right out of the oven. It was worth the burning fingers.)
Cathy Pollak ~ Noble Pig says
Oh man, my favorite kind of bread!!!
Christine says
This bread looks so delicious! I'm ready for whatever pumpkin recipes you want to throw at me (and I don't mean like getting a pumpkin pie in the face, throw, I mean, you know...to test and taste, and ooh and aah over...).
And I know exactly what you mean with the whole list of pumpkin recipes...half of the ten recipes I was brainstorming for October started with "pumpkin"...I bet your daughter will be a happy camper over the next few months?;)
Elizabeth @ SugarHero.com says
I am super into pumpkin, so I can't wait to see what you have in store this fall! I love all sorts of pumpkin bread, and I love that you added zucchini to this one! That practically makes it a health food, right? So I can eat a few slices of this and count it as a salad?
Lavende & Lemonade says
Looks wonderful! Two of my favorite breads in one...will definitely be trying it!
Rachel Cotterill says
That looks fabulous. I'm addicted to anything with pumpkin, so I'm glad it's that season again!
Jenne says
I love grass bread! That's what we call it. I am going to have to try the pumpkin version as I love pumpkin. I have to sugar pumpkins on my counter right now!
Amanda says
I never heard that term before, haha I love it! You will love this bread, especially if you are using freshly made pumpkin purée!
Thalia @ butter and brioche says
I have never baked with zucchini before, definitely something that i need to try. This zucchini and pumpkin bread looks delicious... and I bet the zucchini makes it extra moist!
Amanda says
It does, and gives it this fresh, slightly buttery ness that I love!
[email protected] says
I've got a zucchini the size of a small dog that a friend gave to me...I think this recipe is the perfect solution!
Thanks for sharing!
Kathi