Name: Insanely Delicious Fall Pumpkin Bread
Prep time: 10 min
Cook time: 55 min
Ingredients: 4 Eggs (at room temperature); 1 cup Nut Butter (I prefer almond or cashew butter); 1 cup Pumpkin Puree (puree with no added sweeteners or spices); 2 tsp Vanilla bean Paste or sub in Vanilla Extract; 1/4 cup Maple Syrup; 4 cups Zucchini (shredded, strained, squeezed & aired out); 2 cups Almond Flour; 1 Tbsp Pumpkin Pie Spice; 2-4 Tbsp Coconut Sugar (ratio depends on how sweet you want your bread); 1 tsp Flaked Sea Salt; 2 tsp Baking soda; 1 Tbsp Chia Seeds; 1 cup Mini dark chocolate chips (split between the two pans)

Are you ready for this insanely delicious fall pumpkin bread? It might be the best thing you’ve ever made? This epic chocolate zucchini bread is the epitome of rich deliciousness in every bite. This recipe is super simple and includes clean ingredients yet packs the flavors that you wouldn’t expect. Let’s get to the good stuff of making and creating these incredible loaves of pumpkin zucchini bread!

This makes 2 larges loaves of insanely delicious fall pumpkin bread.

Insanely Delicious Fall Pumpkin Bread that you need on your plate. Filled with pumpkin puree, dark chocolate, & baked to perfection! #pumpkin #recipe #bread

Pumpkin Zucchini Bread Ingredients

4 eggs at room temp

1 cup nut butter, I like almond butter or cashew best for the taste.

1 cup pumpkin puree

2 tsp vanilla bean paste or sub vanilla extract

1/4 cup maple syrup

4 cups shredded zucchini, strained, squeezed, aired out

2 cups almond flour

1 Tbsp Pumpkin pie spice

2-4 Tbsp coconut sugar ( ratio depends on how sweet you like things to be)

1 tsp flaked sea salt

2 tsp baking soda

1 Tbsp chia seeds

1 cup dark mini chocolate chips split between the two pans

Optional**

Add nuts or seeds on the top with the chocolate chips. I’d recommend macadamia nuts, pecans, or slivered almonds.

Directions

Preheat the oven to 350 and prep your baking loaf tins. I like to use parchment paper to line the loaf pans, it helps keep everything non-stick.

Using a mixer, I used my kitchen-aid to add eggs, nut butter, pumpkin puree, vanilla paste & maple syrup, and mix. Then add the zucchini, really making sure all the juice is out, take one last squeeze before adding. Mix all ingredients one more time to ensure everything is evenly combined.

Remove the bowl from the mixer and add in the flour, pumpkin pie spice, coconut sugar, sea salt, baking soda & chia seeds, and fold in. Only mix until combined, you don’t want to overmix.

Pour the batter into the prepared loaf tins and top with dark chocolate chips and macadamia nuts. Place on the center rack of the oven and bake for 45-55 minutes. I put the 10 min span to have you start checking the loaf with a toothpick. Remove once the toothpick comes out clean. You don’t want undercooked or overcooked. Allow the loaf pan to cool completely before removing the loaf from the pan.

I like really thick slices of this pumpkin zucchini bread to allow for a bunch of chocolate in each bite. This bread is delicious on its own or you can pop it in the oven on broil to crisp up the sides and add a little salted butter on top.

I can’t wait for you to give it a try! I love hearing from you and getting feedback so be sure to leave me a comment or review!

Insanely Delicious Fall Pumpkin Bread

McKenzie

Insanely Delicious Fall Pumpkin Bread that you need on your plate. Filled with pumpkin puree, dark chocolate, & baked to perfection!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 55

Course Breakfast, Dessert, Snack

Servings 2 loaves

Equipment

Oven
Kitchen-aid Mixer or hand mixer

Ingredients

4 Eggs at room temperature
1 cup Nut Butter I prefer almond or cashew butter
1 cup Pumpkin Puree puree with no added sweeteners or spices
2 tsp Vanilla bean Paste or sub in Vanilla Extract
1/4 cup Maple Syrup
4 cups Zucchini shredded, strained, squeezed & aired out
2 cups Almond Flour
1 Tbsp Pumpkin Pie Spice
2-4 Tbsp Coconut Sugar ratio depends on how sweet you want your bread
1 tsp Flaked Sea Salt
2 tsp Baking soda
1 Tbsp Chia Seeds
1 cup Mini dark chocolate chips split between the two pans

Optional*** Add seeds or nuts to the top of the bread with the mini chocolate chips. I'd recommend macadamia nuts, slivered almonds, or pecans.

Instructions

Preheat the oven to 350 and prep your baking loaf tins. I like to use parchment paper to line the loaf pans, it helps keep everything non-stick.
Using a mixer, I used my kitchen-aid to add eggs, nut butter, pumpkin puree, vanilla paste & maple syrup, and mix. Then add the zucchini, really making sure all the juice is out, take one last squeeze before adding. Mix all ingredients one more time to ensure everything is evenly combined.
Remove the bowl from the mixer and add in the flour, pumpkin pie spice, coconut sugar, sea salt, baking soda & chia seeds, and fold in. Only mix until combined, you don’t want to overmix.
Pour the batter into the prepared loaf tins and top with dark chocolate chips and macadamia nuts. Place on the center rack of the oven and bake for 45-55 minutes. I put the 10 min span to have you start checking the loaf with a toothpick. Remove once the toothpick comes out clean. You don’t want undercooked or overcooked. Allow the loaf pan to cool completely before removing the loaf from the pan.
I like really thick slices of this pumpkin zucchini bread to allow for a bunch of chocolate in each bite. This bread is delicious on its own or you can pop it in the oven on broil to crisp up the sides and add a little salted butter on top.

Keyword Fall, Pumpkin, Zucchini Bread