Ingredients
Scale
- 1 1/2 cups whole wheat flour
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1 1/2 Tbsp pumpkin spice
- 1 Tbsp raw cocoa powder
- 1 cup all-natural pumpkin puree
- 1 cup shredded zucchini, squeezed of excess moisture
- 1/3 cup raw honey or pure maple syrup
- 1 Tbsp coconut oil
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup coconut milk
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 350°F. Grease a 9-inch loaf pan with coconut spray or lightly with coconut oil.
- Whisk together flour, baking soda, cocoa powder, sea salt, and pumpkin spice in a large bowl.
- In a separate bowl, combine pumpkin puree, zucchini, honey, coconut oil, egg, and vanilla until smooth. Whisk in coconut milk.
- Add wet ingredients to dry ingredients and mix until just combined.
- Gently fold in chocolate chips, reserving a few for topping.
- Bake 50–60 minutes, or until a toothpick inserted comes out clean.
- Cool on wire rack for about 30 minutes, then slice and enjoy.
Notes
- Do not overmix the batter to keep bread moist and tender.
- Reserve a few chocolate chips to sprinkle on top for a decorative finish.
- Let the bread cool before slicing to hold shape.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baked
- Cuisine: American
- Diet: Vegetarian