Double Chocolate Pumpkin Zucchini Bread

Double Chocolate Pumpkin Zucchini Bread – this loaf is moist, dense, and richly delicious. You’d never know it was oil-free! It also errs on the light side of sweet, so you won’t feel like you’re eating chocolate cake for breakfast…or will you;) I took a huge slab of this loaf with me on a road trip a few weeks back, and THANK goodness I did. There were a couple mornings where we hit the road bright + early with very few (vegan) options available to grab as a quick bite. Hallelujah for being prepared! Things could have got ugly real quick. Question…is it still a lunchbox when it has a zipper?? Either way, full lunchbox (bag) = smart packing.

Over the years, I’ve had my fair share of loaves – carrot, banana, and zucchini. When you have a garden, and more veg than you know what to do with…a loaf seems to magically appear on the counter every Sunday. It’s one of our favourite ways to use up produce that has past its prime. It’s also a fun one to share – who doesn’t love loaf!? 

Double Chocolate Pumpkin Zucchini Bread
Prep Time
15 mins
Cook Time
1 hr
Resting Time
2 hrs
Total Time
1 hr 15 mins
 
Double Chocolate Pumpkin Zucchini Bread – this loaf is moist, dense, and richly delicious. You’d never know it was oil-free! It also errs on the light side of sweet, so you won’t feel like you’re eating chocolate cake for breakfast…or will you;)
Course: breakfast, snack, sweet treat
Cuisine: plant based, dairy free
Keyword: chocolate, pumpkin, zucchini, bread
Servings: 1 8x4inch loaf
Author: thecrimsonsink
Ingredients
  • 2 cups spelt flour
  • 3/4 cup cacao or cocoa powder
  • 1/2 cup jumbo chocolate chips *non-dairy – more to top
  • 1&1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup grated zucchini, packed
  • 1 cup pure pumpkin puree
  • 3/4 cup unsweetened almond milk – room temp
  • 1/2 cup coconut palm sugar
  • 1/3 cup almond butter or seed butter
  • 1 tsp pure vanilla extract
Instructions
  1. Preheat the oven to 350*F. Grease well an 8x4inch loaf pan.

  2. In a large bowl, combine the flour, cacao/cocoa powder, chocolate chips, baking powder + soda, and sea salt. Stir well. Set aside.
  3. In a separate bowl, combine the grated zucchini, pumpkin puree, almond milk, coconut palm sugar, almond/seed butter, and vanilla extract. Stir well until evenly combined.
  4. Take the flour mixture, make a well in the centre of the bowl, and pour in the wet mixture. Gently fold the ingredients just until little to no flour lumps are showing through – mixture will be thick and pudding-like.

  5. Pour the batter into the prepared baking pan. Use a spatula to even out the top, and gently smack down on the counter a couple times to release some of the air pockets. Nestle additional chocolate chips into the top of the batter.

  6. Place the loaf in the oven on the middle rack.
  7. Bake for 50-60mins, or until the top feels firm to touch and the loaf is pulling away from the sides of the pan. *Do the toothpick test to confirm the loaf is baked through.

  8. Remove from the oven and allow to completely cool.
  9. Once cool, run a butter knife around the edges of the pan to loosen the loaf and carefully tip the pan sideways until the loaf slides out onto your hand. Place the loaf onto a cooling rack, cutting board, or plate.

  10. Cut and serve. 
  11. Store any leftover in an airtight container – I like to store mine in the fridge. Good for 5-7days refrigerated; up to 1month if frozen.

One Comment Add yours

  1. Best Referat says:

    Double Chocolate Pumpkin Zucchini Bread is a sweet quick bread that is perfect for breakfast, a snack, or dessert. It s great for the holiday season.

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