I’m sure I’m breaking some rule about when it’s okay to start baking with pumpkin, but I’m feelin’ pretty good about it. I am after all, using up all that summer zucchini you’ve got, right? Zucchini and Pumpkin, the combo is like the perfect way to say sayonara summer and hellooo fall! It’s a little bit of both in one sweet, chocolatey loaf of bread.
And as much as I will miss our sunny days at the pool and our care free days of summer, I can’t help but get a little bit giddy as fall approaches. I love the change in weather, change in the colors outside, change in wardrobe, and all of the comfort foods of fall.
Annnd the pumpkin. I love the pumpkin. This Chocolate Swirled Pumpkin Zucchini Bread is just the beginning….
Chocolate Swirled Pumpkin Zucchini Bread
2013-09-02 00:12:19
Serves 12
Ingredients
- 3 cups flour
- 1 1/2 tbs pumpkin pie spice
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 3 eggs
- 2 1/4 cups sugar
- 1/2 cup applesauce
- 1/2 cup canned pumpkin
- 1 tbsp vanilla extract
- 2 1/2 cup shredded zucchini
- 3/4 cup semisweet chocolate chips
Instructions
- Preheat oven to 350. Grease two 8X8 inch bread pans and set aside.
- In a bowl whisk together flour, salt, pumpkin pie spice, baking soda, and baking powder and set aside.
- In the bowl of stand mixer, beat eggs, sugar, applesauce, vanilla, and canned pumpkin together until smooth. Slowly beat dry ingredients into wet ingredients until combined. Squeeze the zucchini to get rid of extra moisture. Stir in shredded zucchini.
- Melt chocolate chips in the microwave, stirring in 15 second intervals until smooth.
- Pour 1/4 of the batter into each of the bread pans. Spoon a few tablespoons of melted chocolate over the batter and swirl into the batter with a toothpick. Pour the remaining batter into the two pans, spoon more chocolate over the batter and swirl in again.
- Bake at 350 for about 35-50 minutes or until a toothpick inserted comes out clean.
Adapted from slightly from AllRecipes
Adapted from slightly from AllRecipes
Kristy Denney https://boysahoy.com/
It’s like slowly easing yourself from summer to fall. I like the way you think. And the way you bake.
Such a beautiful loaf! I usually end up over-doing it when swirling and the colours mesh together – but yours looks perfect! 🙂
I love that you paired zucchini and pumpkin! Delicious!
This is super gorgeous! I love that you combined zucchini and pumpkin!
This i s so pretty and sounds delicious!
This sounds delicious!! And your swirl is perfect looking. Love the combo too…summer-fall!
It looks like it’s not done in the middle, with the sunken top and the rather gooey section right under that. Perhaps it needs to bake a bit longer?
The top did sink a little but it was just a teensy bit gooey, nothing to complain about really! You could certainly bake yours just a hair longer!
I love the fact that you’ve combined vegetables with chocolate in this bread! It’s something that I haven’t done before, but I can imagine that it works beautifully!! I love that soft, moist centre, and the fact that no butter or oil was needed in this. Genius! I don’t think we can buy canned pumpkin here in Western Australia but I imagine that I could use fresh steamed and mashed pumpkin, or baked and pureed pumpkin? What would you recommend? x
Another question: The recipe says to put it in two 8×8 pans, but the photo looks like it was baked in a loaf pan. Should the temperature be adjusted because of the different size pan?
I wondered that too, but I really wanted to make the recipe so I just went ahead and made the recipe, just like it is, and the batter fit perfectly in 1 9×5 loaf pan. Absolutely delicious bread! Even without the vanilla (which I forgot to add).
Thank you for sharing that you can use 1 9×5 loaf pan. Do you remember how long you baked it for?
about 35 minutes!
Hello fall and summer in one glorious loaf is right! This looks amazing with the chocolate swirl on top!!!
I did not scroll through every comment (sorry if you already addressed this): you have listed salt twice when mixing dry ingredients, and omitted where the vanilla is added. I only added salt one time and added vanilla to the wet, but my loaf was waaaaaaaaaaaaaaaay to moist. It baked for well over 1h and still may be undercooked. I am not sure where it went awry, so open to any suggestions. But will not be making this again. Also – way too sweet.
I fixed the recipe instructions, thank you! As far as being too moist you may try squeezing some of the juice out of the zucchini, but other than that I haven’t had a problem with it!
Mentioned but the recipe still shows the wrong pan size. I’m guessing that should be 2 – 8×4 loaf pans.
Is there a way to cut the eggs out of this?