Pumpkin Zucchini Bread

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!