A Cozy Fall Bake: Pumpkin Zucchini Chocolate Chunk Bread

There’s something special about slowing down on a crisp fall morning — the sound of leaves crunching outside, a mug of coffee warming your hands, and the smell of pumpkin spice filling the kitchen. This Pumpkin Zucchini Chocolate Chunk Bread is the kind of recipe that makes a weekend feel cozy and complete.

It’s soft, lightly spiced, and perfectly chocolatey — the kind of loaf that feels indulgent but is made with wholesome ingredients. Instead of chocolate chips, we like to chop up a Ritual Chocolate bar for rich, melty pools of craft chocolate in every bite. It’s a simple upgrade that makes all the difference.

Whether you’re baking for a slow Sunday morning, a fall gathering, or packing slices for the week ahead, this recipe is one you’ll want to keep on repeat. Pair it with your favorite coffee, drizzle with a bit of honey, or enjoy it warm from the oven with butter and flaky salt — there’s no wrong way to savor it.

Pumpkin Zucchini Chocolate Chunk Bread (GF + Dairy-Free Adaptable)

Ingredients:

• 1 ½ cups whole wheat flour (or 1:1 gluten-free flour blend)

• 1 tsp baking soda

• ¼ tsp salt

• 2 tsp cinnamon

• ½ tsp ground ginger

• ½ tsp nutmeg

• ¼ tsp ground cloves

• ¾ cup canned pumpkin puree

• 1 cup shredded zucchini, squeezed of excess moisture

• ⅓ cup honey or pure maple syrup

• 1 tbsp melted coconut oil (or butter/olive oil)

• 1 egg

• 1 tsp vanilla extract

• ½ cup almond milk (or milk of choice)

• 1 chopped Ritual Chocolate bar (instead of chocolate chips). We used the Peru bar for it's warm, autumnal tasting notes of toasted peanuts, marshmallow, and apricot. 

Instructions:

1. Preheat oven to 350°F (175°C) and grease or line a loaf pan.

2. In a large bowl, whisk together the flour, baking soda, salt, and spices.

3. In another bowl, whisk pumpkin, zucchini, honey, coconut oil, egg, vanilla, and milk until smooth.

4. Combine wet and dry ingredients, mixing until just combined. Fold in chocolate chunks.

5. Pour into the loaf pan and bake for 45–55 minutes, until a toothpick comes out clean (a little melted chocolate is okay!).

6. Let cool before slicing. Enjoy warm with butter, olive oil, or as is with your morning coffee.

Baker’s Tip: For an extra cozy touch, sprinkle a bit of cinnamon sugar on top before baking or fold in chopped nuts for crunch.