Pumpkin Zucchini Chocolate Chip Bread! Super moist, low-fat and healthy made with zero butter!

INGREDIENTS
  • 1 1/2 cups whole wheat flour or white whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • pinch of nutmeg
  • pinch of cloves
  • pinch of ginger
  • 3/4 cup canned pumpkin
  • 1 cup shredded zucchini, squeezed of excess moisture
  • 1/3 cup honey (or agave syrup)
  • 1 tablespoon olive or coconut oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup almond milk
  • 1/2 cup chocolate chips
INSTRUCTIONS
  1. Preheat oven to 350 degrees F. Grease a 9 inch loaf pan with nonstick cooking spray.
  2. In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a separate large bowl combine pumpkin, zucchini, honey/agave, oil, egg, and vanilla until well combined and smooth. Whisk in almond milk. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips, reserving a few for sprinkling on top. Bake for 50-60 minutes or until toothpick comes out clean. Cool on wire rack for 10-15 minutes, then remove bread from pan and transfer to wire rack to finish cooling.
 
NOTES

You can also bake these into muffins, but may need to adjust baking time. I would check them at 20 minutes. You can also use different types of chocolate chips to make this bread your own, even add in a handful of toasted pecans or walnuts for healthy fats.  Or really jazz it up and add a 1/2 cup of coconut to this bread to make it extra special.


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