By Fitty Foodlicious
Ina Garten Zucchini Bread is the perfect fall recipe because it uses up that zucchini in your fridge and includes pumpkin puree that is perfect for welcoming fall! This refined sugar-free Contessa Zucchini Bread is so yummy that you will want to make a few batches of this zucchini bread recipe to store in the freezer to enjoy during the colder months. Make a batch of pumpkin zucchini bread this week and enjoy it with a fresh cup of coffee for breakfast or dessert!
What you'll need for Easy Ina Garten chocolate zucchini bread – Fresh Shredded Zucchini – All purpose flour – Pumpkin Puree – Apple Butter – Honey – Melted Coconut oil – Molasses – Vanilla Extract – Eggs – Chocolate Chips – Baking Powder – Baking Soad – Pumpkin Spice – Ground Turmeric – Cinnamon You'll also need: – Good Loaf Pans – Spatula
Prep Step: Preheat your oven to 350 degrees and generously spray a loaf pan with avocado oil. Step 1: Grate the zucchini and squeeze the excess moisture in a towel. Set aside.
Step 2: In a medium mixing bowl, add the flour, cinnamon, teaspoon baking powder, baking soda, ginger, pumpkin spice, and turmeric and combine.
In a small mixing bowl, add the melted, cooled coconut oil, the unsweetened apple butter, molasses, vanilla extract, pumpkin puree, honey, and the eggs and whisk until everything is combined.
Step 4: In a large mixing bowl, Add the wet ingredients to the dry ingredients together, and then add the zucchini and combine everything.
Step 5: Next, add one cup of unsweetened dark chocolate chips and combine to make the zucchini bread mixture.
Step 6: Pour the prepared batter into the loaf pan and add more chocolate chips to the top pf the batter before inserting the loaf pan into the oven.
Step 7: Bake at 350 degrees Fahrenheit for 1 hour and a half or 90 minutes. Let the bread cool to room temperature before slicing. Do not cut the bread early or it will fall apart. Patience is your best friend here.