Chocolate Chocolate Chip Pumpkin Zucchini… Brownie Bread?

Chocolate Chocolate Chip Pumpkin Zucchini... Brownie Bread!
Let’s get something straight here.  I could not for the life of me figure out what to call this.

It’s not quite cake… but no way should something classified as “chocolate chocolate chip” ever logically find it’s way into the standard bread category.  They’re fudge-y… and taste a lot like a brownie but not quite dense enough to be an actual brownie.  Oh and because this is me we’re talking about, I let fruit + veggies in on the fun.  So let’s just roll with it and call it brownie bread.  Deal?  Deal!

Whatever you end up calling it, it’s positively delicious!  If you would like to help put an end to my recipe identity crisis and help me classify this crack-like concoction then I’ll love you forever.  Or you can just simply make it.  =)
Chocolate Chocolate Chip Pumpkin Zucchini... Brownie Bread!

Chocolate Chocolate Chip 
Pumpkin Zucchini… Brownie Bread!
[makes one giant loaf, 3-4 mini loaves, or 18-20 muffins]
what’s in it?
1 cup of zucchini [about one small-medium zuke]
15oz pureed pumpkin [or one can]
1 box of devils food cake mix
2 Tablespoons ground flax seeds
6 Tablespoons of filtered water
3/4 cup of chopped baking walnuts [optional] plus extra for topping
1 cup of dark chocolate chips [Ghirardelli 60% caco chips or Hershey’s Special Dark]

I couldn’t resist whipping up one of my favorite icings for the photos, but this recipe didn’t need it one bit — but here’s the recipe just in case you’d like it!  Simply combine the below ingredients and whisk together.  Uber easy!

Honey Yogurt Glaze
3 Tbsp kefir yogurt cheese [or cream cheese!]
1/2 tsp honey
1/4 cup powdered sugar
a dash of cinnamon
a few drops of vanilla

cake mix conundrum

Feel free to use your favorite cake mix [there are some yummy, all-natural, sketch-free ones on the market today!] or use your go-to chocolate cake recipe for the base.  I have one that I’ve been working on that I’ll post the recipe for super soon!  
prep work: Preheat the oven to 350F and get started on your flax eggs.  You’ll need two of them for this recipe, so simply scoop 2 tablespoons of ground flax into a small bowl and add 6 tablespoons of water, whisking to combine.  Place in the fridge for a minimum of 15-20.  When you remove the “eggs” from the fridge, stir gently with a fork. Once it reaches an eggy consistency you’re good to go!
Dark Chocolate Chips Walnuts and Grated Zucchini

get baking!
This is foolproof if you follow ze recipe =)  aka Jenn-proof!

Coarsely grate your zucchini with a box grater, gather into a pile, and chop into teeny pieces.  Pat dry with paper towels to remove any moisture.  Next pour your cake mix in a large bowl [make sure you use chocolate cake mix, not brownie mix!] and add your can of pumpkin, flax eggs [see above] and zucchini.  Stir until just moistened, then fold in your chocolate chips and walnuts.  Annnd you’re done! =)

Chocolate Chip Walnut Zucchini Flax Cake Batter

Pour batter into paper lined muffin tins or foil loaf pans spritzed with a little oil.  [Fill each a little over half-way] Bake at 350F for 25-30 minutes for muffins, 35-45 minutes for mini loaves [my favorite!] and approx 45-55 minute for a giant loaf.  As always, insert a toothpick in the center to test for a fluffy center and keep your oven’s variation in mind.  Remove from the oven and allow to cool on a wire rack.

so… how the heck was it!?

This recipe received a LOT of attention from absolutely everyone that tried it.  Half its praise can’t be printed on this blog simply because the amount of happy expletives that popped out of the most unlikely mouths [you know who you are — and I love you for it!]  Even more f-bombs were dropped when the ingredients were revealed.  They’re quite excitable, making for a very colorful two days of recipe testing! =)

Here is my favorite PG response: I took a bite and liked it then told Joey to take a bite. I walk out of the room and a minute later he walks down the steps… “I love this stuff. It isn’t crazy sweet. It has just the right amount of chocolate and other stuff mixed in. Tell her to hand over the recipe. Wait, no. I don’t want to have to wait for more. Tell her to make me a whole loaf and I will give her a thumbs up online or whatever it is that you do on a blog.” And that is after I had to explain to him what zucchini is. lol.”


I love my friends.  & this recipe.  & you!
The End <3

Comments

  1. kim says

    I can’t wait to try this!!  Whats a substitute for the yogurt cheese?  I’ve never seen that and have no idea what it is.  Is it yogurt?  Is it like cream cheese?

  2. says

    Hello Gorgeous!! Sorry friend, not you, that little piece of heaven up there! ;P Great shot! You definitely captured every single calorie in that picture ha!

    I’m putting this on my sweet treats pinterest board! 
    xoxo

  3. says

    if you want me to help you classify this, I must have a taste first. you have my address, yes? 

    I can imagine this is uuuhhhhMAZING!

  4. says

    Beautiful pics!!  I love zucchini bread, so I have no doubt that I would love this.  And I love that comment you got.  It makes me so excited when Brandon tries a new health food and likes it!  In the last week alone, he discovered the he likes both cherries and nectarines!  I can’t believe he’d never tried either, but I guess he hadn’t!

  5. says

    Hey hotstuff! Just sub cream cheese! The yogurt cheese is almost identical to cream cheese but with less fat, more protein [esp if you get the greek one!] and looots of healthy probiotics. I think there are other benefits to it as well? Ooh! It’s also lactose intolerance friendly! I’ll do a post on it if you’d like?

    xoxo

  6. says

    You’re right – they’re way better looking than I am! Also –these aren’t very high in calories!!! Even lower if you skip the walnuts! I’ll do some nutrient analysis for ya if you’d like — just let me know!

    Plus i’m fairly certain chocolate calories don’t count. ever. ;)

  7. Sprint2theTable says

    Oh wow.  It’s like zucchini bread porn.  I need thing in mah belly. :)

    Also, I want to hear the unpublished feedback. ;)

  8. says

    You would =) haha! Trust me when I say there were a LOT of F-bombs. They really know how to egg me on to try out more baking experiments!!!! Alas I’m on restriction — need to turn my attention back to straight up veggies! <3

  9. Erin says

    Mine were definitely darker than yours so I may have mixed too much but they were still yummy muffins.

  10. says

    So I looked at the box of cake mix and there were more ingredients in there than I’m comfortable with (more of a science experiment than baking).  So I’m wondering if it’s the pumpkin and zucchini that change the texture.  I have muffin (quick bread) recipes and cake (cream fat and sugar, gradually add flax then dry stuff) but which one to you think would give it the right texture?

  11. says

    There are some really good natural short-list cake mixes at natural health stores that work great but I’m still working out the kinks to perfect the scratch recipe swap! I should have an exact answer/recipe for you this week! I feel the same way about using the conventional “big brand” box mixes — when I glance at the labels I get skeeved out beyond belief!

  12. says

    “…and I will give her a thumbs up online or whatever it is that you do on a blog.” Bahaha! Well, I’ll top THAT…this is me giving you a high five! Even though you totally failed me in the recipe naming category…for that you get this :-P

    Girl, that first pic is amazing! Please tell me you submitting to FG…how could they deny that perfectly drizzled icing?!

  13. says

    The brownie looks so delicious. I cant believe it contains Zucchini, but makes it even more likeable and als edible for those of us who try to loose weight and doesnt want to relinquish chocolate :)
    I have one question though:
    Do I really need “devils food cake mix”? Is there an alternative? I am from germany and cant get this here.

    Thank you

  14. Anonymous says

    Oh my word…these are amazing!!! I’ve already had two! (Shhh…don’t tell anyone) Only difference is I made the frosting with greek yogurt instead. It was (almost) equally as yummy. Thanks for sharing this awesome recipe!

  15. says

    Brought these to a Christmas party the other night. Everyone loved them and I had to send the recipe out to friends the next day! Just another one of your recipes that will be made time and time again :) Thank you!!

    • says

      If you have a Gluten-Free chocolate cake mix that you adore it should work! I haven’t tested it with GF mix yet, but now that there are so many options on the market I want to! =)

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