Zucchini Pumpkin Bread

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Ah, Fall.  Color changing leaves, crisp air, and #pumpkinflavoredeverything.

Call me basic, but one of my favorite things to do in the Fall is open (okay, drink) a bottle of wine and bake. I don’t know if it’s the wine or the baking but something about it is therapeutic and it makes my apartment smell amazing.

So in case you’re like me and you want to get down with your inner Betty Crocker this weekend, here is my favorite recipe for some Pumpkin Zucchini Bread.

Pumpkin Zucchini Bread

Ingredients

Dry Ingredients

  • 1.5 cups whole wheat flour

  • 1 teaspoon baking soda

  • ¼ teaspoon salt

  • 2 tablespoons Pumpkin Pie Spice

Wet Ingredients

  • ¾ cup Pumpkin Puree

  • 1 cup shredded zucchini (seriously take the time to shred it. It doesn’t taste nearly as good in thinker cut slices. Also, be sure to squeeze all the excess water out before putting it in the mix)

  • 1/3 cup honey

  • 1 tablespoon coconut oil

  • 1egg

  • 2 teaspoons vanilla extract

  • ½ cup milk (I like coconut milk but you can use whatever you like)

Optional

  • 1 cup dark or semi-sweet chocolate chips

Directions

  1. Preheat oven to 350 degrees Fahrenheit. For those using Celsius I think that’s about 177 but double check - I’m not great at math.

  2. Grease a loaf pan with some coconut oil or butter.

  3. In one large bowl mix together the dry ingredients (flour, baking soda, salt, Pumpkin Pie Spice)

  4. In a smaller bowl combine the wet ingredients except for the milk. Once the wet ingredients are smoothly combined whisk in the milk.

  5. Add the wet ingredients to the dry ingredients. Side note, don’t reverse it and add the dry to the wet. It makes this weird film and the batter doesn’t mix as well and then Carol at the office will talk about you behind your back because you had clumpy zucchini bread. Gosh Carol. 

  6. Once you have the wet and dry ingredients mixed together then fold in the chocolate chips. Notice how I said FOLD. That’s on purpose. You don’t want to over mix the batter cause then you have really soggy bread and can you imagine what Carol would say about soggy bread!

  7. Once the chocolate chips are folded, bake for 50-60 minutes. Start with 50 and check it at 2-minute intervals with a toothpick to see when it comes out clean.

  8. Once you’re done let it cool in the pan for 10-15 minutes so it holds it shape (I took it out right away once, big mistake).

  9. Once it cools make sure to take a pictures and tag me @wellbeingnutritionconsulting - then stuff your face full of this delicious bread.

Happy Baking Friends!

Baking, RecipesErin Dempsey HeuwetterComment