Recipes
Recipes
Whether you're in a hurry to be fit or have time to be naughty, we have the right recipe for your schedule & vibe.
Pumpkin Harvest Chocolate Bread
60 Minutes • Servings: 10-12 slices
Satisfy your autumn cravings with this decadent pumpkin zucchini bread, studded with rich chocolate chips. The tender crumb boasts pumpkin-spiced notes while the subtle sweetness of zucchini creates a heavenly marriage of flavors. Each slice melts in your mouth, leaving a trail of warm, comforting goodness.
What you need
- 1 3/4 cup Vava Vanilla Dilettoso Mix
- 1/2 Cup Melted Coconut Oil or Unsalted Butter Softened
- 3/4 Cup Pumpkin Puree
- 2 Large Eggs
- 3/4 Heaping Cup Shredded Zucchini
- 1 Tablespoon Honey
- 2 Teaspoons Pumpkin Pie Spice
- 1/2 Cup Semisweet Chocolate Chips + Extra for Sprinkling on Top
Hot Hot Hot
How to do it
- PREHEAT the oven to 350 and grease a loaf pan with non-stick cooking spray or line with parchment paper.
- ADD the melted coconut oil, pumpkin puree, and honey, to a large bowl. Using an electric mixer on HIGH for 1-2 minutes, until light and fluffy. (I do recommend using a mixer, however mixing together with a wooden spoon would also work)
- ADD the eggs and beat just until combined.
- PLACE the shredded zucchini in a paper towel and squeeze out the excess water over the sink until little to no water is left dripping off.
- ADD the grated zucchini to the wet ingredients, and use a wooden spoon stir to combine.
- ADD the VaVa Vanilla Dilettoso Mix and pumpkin pie spice to the wet ingredients and stir to combine, careful not to over mix. It's ok if a few streaks of flour remain.
- FOLD in the chocolate chips.
- SCRAPE the zucchini bread batter into the loaf pan and sprinkle extra chocolate chips on top.
- BAKE for 45-50 minutes, or until a toothpick inserted into the center comes out with only moist crumb clinging to it.
- LET the bread cool in the pan, and then slice to serve.
Did you make it?
Then SHARE the love. Tag @DilettosoFoods with #HotintheKitchen
Did you know?
Zucchini contains more potassium than bananas, they are low in sodium, contain no saturated fats, and are cholesterol-free. Also, they are rich in vitamin C and manganese. What a wonderful food to include in your baking recipes, especially because you won't even taste them!
