I spend a good amount of time during the summer processing and freezing all the excess produce I can grow or purchase. Around the holidays, I start to pull from these stores, and it’s amazing to be able to enjoy fresh ingredients all year long. Some years it’s tomatoes, others, kale, but this year, my freezer was full of zucchini and pumpkin. I searched for a way to use both of these at once and came up with this recipe for pumpkin zucchini bread.
This bread is a little more of a savory option because of the rich, wintery spices, but the sugar and chocolate also add the perfect amount of sweetness. I prefer to use chocolate chunks instead of chocolate chips because it makes more of an impact in the denser loaf. The recipe also makes the perfect amount in my opinion. This year, I brought one loaf to Thanksgiving for each side of the family—and there was plenty to go around. The pumpkin and the zucchini together make it so moist, which is part of the reason it’s so good to make ahead and refrigerate or freeze. Keep it in the fridge for up to a week, or in the freezer for six months. When you’re ready to eat it, heat up a slice in the microwave with some butter to make it taste like it just came out of the oven.
Whether you eat it in the fall, winter, spring, or summer, this delicious pumpkin zucchini bread will make the perfect snack or dessert to share. Check your freezer or your farmer’s market for the ingredients, and give it a try!Print
Pumpkin Zucchini Bread
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 2 loaves 1x
- 3 eggs
- 1 cup sugar
- 1 cup brown sugar
- 1 cup pumpkin puree
- 1 cup vegetable oil
- 1 Tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 cups shredded zucchini
- 1 cup chopped chocolate bar (about two bars)
- Preheat the oven to 350°
- In a bowl, combine the eggs and sugar with a hand mixer, then add the pumpkin, vegetable oil, and vanilla, and continue to beat until combined.
- Add the dry ingredients to the pumpkin mixture and mix well with the beater until fully incorporated with no remaining lumps.
- Use a paper towel to press any excess moisture out of the zucchini.
- With a spatula, stir in the shredded zucchini and chopped chocolate bars.
- Divide the batter evenly between two greased and floured 9-in. x 5-in. loaf pans.
- Bake at 350° for 45-55 minutes or until an inserted toothpick comes out clean.
- Cool in pans for 10 minutes, then remove to a wire rack to finish. Eat immediately, or store in the refrigerator for up to a week.