Pumpkin Zucchini Bread
Ingredients
-
2
units
eggs
-
½
cup
coconut oil (melted)
-
½
cup
maple syrup
-
1
cup
pumpkin puree
-
1
tsp
vanilla extract
-
1½
cups
all purpose flour
-
1
tsp
baking soda
-
½
tsp
baking powder
-
¼
tsp
salt
-
1
tbsp
pumpkin pie spice
-
2
cups
shredded zucchini
-
1
cup
mini chocolate chips
Instructions
- Preheat the oven to 350°F and prepare a bread loaf pan with non-stick spray and parchment paper.
- In a large bowl, whisk together the eggs, melted coconut oil, and maple syrup.
- Add the pumpkin puree and vanilla extract to the wet mixture and set aside.
- In a smaller bowl, mix the flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Combine the dry ingredients with the wet mixture and stir until just combined.
- Fold in the shredded zucchini and mini chocolate chips, reserving 1/3 cup of chocolate chips for topping.
- Pour the batter into the prepared baking pan and sprinkle the reserved chocolate chips on top.
- Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan before transferring to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
10 slices
Calories
200
Total fat
9g
Total carbohydrates
30g
Total protein
3g
Sodium
150mg
Cholesterol
50mg
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