http://sweettreatsmore.com/2013/09/chocolate-swirled-pumpkin-zucchini-bread/
I didn't like this as much as I thought I would. It could be just because I am burned out on zucchini bread. I have made it a lot lately. I did like it more once it was cold. Jackson wanted me to make it without the chocolate. Made another batch but did muffins instead of bread. Turned out good and was good without chocolate.
Ingredients
- 3 cups flour
- 1 1/2 tbs pumpkin pie spice
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 3 eggs
- 2 1/4 cups sugar
- 1/2 cup applesauce
- 1/2 cup canned pumpkin
- 1 tbsp vanilla extract
- 2 1/2 cup shredded zucchini
- 3/4 cup semisweet chocolate chips
Instructions
- Preheat oven to 350. Grease two 8X8 inch bread pans and set aside.
- In a bowl whisk together flour, salt, pumpkin pie spice, baking soda, and baking powder and set aside.
- In the bowl of stand mixer, beat eggs, sugar, applesauce, vanilla, and canned pumpkin together until smooth. Slowly beat dry ingredients into wet ingredients until combined. Squeeze the zucchini to get rid of extra moisture. Stir in shredded zucchini.
- Melt chocolate chips in the microwave, stirring in 15 second intervals until smooth.
- Pour 1/4 of the batter into each of the bread pans. Spoon a few tablespoons of melted chocolate over the batter and swirl into the batter with a toothpick. Pour the remaining batter into the two pans, spoon more chocolate over the batter and swirl in again.
- Bake at 350 for about 35-50 minutes or until a toothpick inserted comes out clean.
Adapted from slightly from AllRecipes
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