Chocolate Chocolate Chip Pumpkin Zucchini Brownie Bread FTW!
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!
makes one giant loaf, 3-4 mini loaves, or 18-20 muffins
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!
Chocolate Chocolate Chip Pumpkin Zucchini Brownie Bread
- 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 minutes. When you remove the "eggs" from the fridge, stir gently with a fork. Once it reaches an eggy consistency you're good to go!
- 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!
- Pour batter into paper lined muffin tins or foil loaf pans spritzed with a little oil and 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.
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 yogurt cream cheese
1/2 tsp honey
1/4 cup powdered sugar
a dash of cinnamon
a few drops of vanilla
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… and this recipe! And you!
The End <3