Ingredients
Scale
- 1 ½ cups of all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin (pure pumpkin, not pie filling)
- 1 cup shredded zucchini, drained
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper for easy removal.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, beat the sugar, brown sugar, and vegetable oil until combined. Add eggs one at a time, mixing well after each addition. Pour in pumpkin and vanilla extract, mixing until smooth.
- Gently fold in the shredded zucchini until evenly distributed.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
- Fold in the chocolate chips thoroughly.
- Pour the batter into your prepared loaf pan. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10-15 minutes, then transfer to a wire rack. Slice and serve once cooled.
Notes
- For extra flavor, add chopped nuts like walnuts or pecans to the batter.
- If you prefer a spiced variation, increase the nutmeg or add ginger.
- Ensure zucchini is well-drained to prevent excess moisture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (approx. 1/10 of loaf)
- Calories: 280 Kcal
- Sugar: 20g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
