Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup grated zucchini
- 1 cup pure pumpkin puree
- ¾ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, whisk the grated zucchini, pumpkin puree, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Combine the wet ingredients with the dry ingredients and gently fold until just combined.
- Stir in the chocolate chips evenly throughout the batter.
- Pour the batter into the prepared loaf pan and bake for 55-65 minutes, until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack and cool completely before slicing.
Notes
- Can substitute pumpkin with applesauce for a different flavor.
- Use gluten-free flour for a gluten-free version.
- Add nuts like chopped walnuts or pecans for extra crunch.
- Store in an airtight container at room temperature for 2 days, in the refrigerator for up to a week, or freeze slices for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Baking
- Method: Mixing and Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/10 of loaf)
- Calories: 210 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg