Description
A moist and flavorful pumpkin zucchini chocolate bread, perfect for fall or anytime you crave a sweet, spiced treat with a chocolate twist. This bread combines the natural sweetness of pumpkin and zucchini with rich cocoa and chocolate chips for a deliciously satisfying snack or dessert.
Ingredients
1 cup canned pumpkin puree
1 cup grated zucchini, squeezed dry
2 large eggs
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup semi-sweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the pumpkin puree, grated zucchini, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and well combined.
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the semi-sweet chocolate chips evenly into the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Remove the bread from the oven and let it cool in the pan for 15 minutes.
Transfer the bread to a wire rack to cool completely before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes