Recipe For A Simple Life

Simplify your life, one day at a time

Chocolate Pumpkin Zucchini Bread

It took less than 2 days for my oldest son and youngest daughter to polish off TEN mini loaves of this new version of Chocolate Zucchini Bread.

This recipe is basically the same except I switched out a half a can of pumpkin for the oil.  My 8-year-old son said this one tasted WAY better than the other ones I make 🙂  The other point I’d make is to bake it a touch less, as this one was a bit more dry, but still quite yummy!

Oh, this is another recipe where you can hide veggies, in bread!

3 eggs

1/2 can of pumpkin

2 c. sugar

1 T. vanilla

2 c. peeled zucchini, shredded (I’ve actually used more – any way I can get the kids more veggies!)

2 1/2 c. flour

1/2 c. cocoa

1 t. salt

1 t. baking powder

1 t. cinnamon, optional

In mixing bowl, beat eggs, vanilla, pumpkin and sugar.  Stir in zucchini.  Mix in dry ingredients.  Pour into 2 greased loaf pans, or 5 mini pans.

Not going to lie, I just added all the ingredients together with the flour last, and it turned out just fine.  I think I would have baked them a little less since I used the pumpkin.

2 loaf pans – Bake 350* for 50-55 minutes

5 mini loaf pans – Bake 350* for 22-28 minutes

 

 

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