Pumpkin Zucchini Bread with Chocolate Chips
A delightful treat combining pumpkin and zucchini with rich chocolate chips, perfect for any time of the year.
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 cup grated zucchini drained
- 1/2 cup chocolate chips semi-sweet or dark
Instructions
- Preheat your oven to 350°F (175°C) and grease your loaf pan.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, spices, and salt.
- In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until combined. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and grated zucchini.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the chocolate chips gently.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Notes
Make sure to drain the grated zucchini well to avoid excess moisture in the bread. Don’t overmix the batter as this can make the bread dense. Experiment with different types of chocolate chips to change up the flavor.