1 cup canned pumpkin (I used Libby’s)
2 cups sugar
2 cups grated zucchini (about 2 whole zucchinis)
1 teaspoon vanilla
3 cups flour
1 teaspoon salt
1 tablespoon pumpkin pie spice
1/4 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons unsweetened cocoa powder
Preheat oven to 350 degrees.
Grease (I used Pam) two loaf pans and set aside.
In a mixing bowl, combine the eggs, pumpkin and sugar with an electric mixer. Stir in the grated zucchini and vanilla. Set aside.
In a separate mixing bowl, combine the flour, salt, pumpkin pie spice, baking powder, baking soda and cocoa powder with a whisk.
Slowly whisk the flour mixture into the zucchini mixture. Mix until just combined with your spoon.
Divide your batter between the two prepared loaf pans.
Bake 50 to 60 minutes or until the tops of the bread has lightly browned and a toothpick inserted in the middle comes out clean.
Remove loaves from the oven, run a knife around the edges and carefully turn each loaf out on to a plate to cool.
Slice the yummy bread and serve.
My house smelled so good when we baked this bread and our tummies were so happy!
If you really wanted to add a little something extra…you could also stir in one cup of semi-sweet chocolate chips along with your zucchini for an extra chocolaty bread. That would be delicious too :)!
If you want to see more of Andrea (and trust me, you do!!), you can find her here…
Love you sweet friend! Thanks for sharing your recipe with me!
To see how I Mixed and Matched Double Batched last month, click here.