Chocolate Chip Pumpkin Zucchini Bread

‍Chocolate Chip Pumpkin Zucchini Bread

Recipe From Ambitious Kitchen 

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Today we are sharing a recipe for a classic fall treat! Of course, we have to add chocolate chips and zucchini for extra fall flavors! The original recipe is credited to Ambitious Kitchen. 

The pumpkin, zucchini, and chocolate offer a nutrient-rich combination, providing fiber, vitamins A and C, and antioxidants. If you try out this recipe, be sure to tag us on social media! (@CaseSpecificNutrition).

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Prep: 10 min | Cook: 50 min | Total: 1 hour 

Serving Size: Serves 12

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Ingredients:

• 1 1/2 cups flour
• 1 tsp baking soda
• 1/4 tsp salt
• 2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp nutmeg
• 3/4 cup canned pumpkin puree
• 1 cup shredded zucchini, squeezed of excess moisture
• 1/3 cup honey (or pure maple syrup)
• 1 TBSP olive or melted coconut oil
• 1 egg
• 1 tsp vanilla extract
• 1/2 cup unsweetened vanilla almond milk
• 1/2 cup chocolate chips

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Directions:

1. Preheat oven to 350 degrees F and grease a 9 inch loaf pan.
2. In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a separate bowl combine pumpkin, zucchini, honey, oil, egg, and vanilla until well combined and smooth. Whisk in almond milk. 
4. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.
5. After pouring the batter into the pan, add a few extra chocolate chips on top. 
6. Bake for 50-60 minutes or until toothpick comes out clean. Cool for 10-15 minutes, and enjoy!

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