Ingredients
- 2 eggs
- 1/2 cup coconut oil – melted (sub neutral oil or melted butter)
- 1/2 cup maple syrup
- 1 cup pumpkin puree
- 1 tsp vanilla
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp pumpkin pie spice
- 2 cups shredded zucchini (no need to blot dry)
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 350F and line bread loaf pan (I used 8×4) with non-stick spray and parchment paper.
- In a large bowl, whisk together eggs, oil, and maple syrup.
- Whisk in pumpkin puree and vanilla. Set aside.
- In a smaller bowl, mix together flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Add dry ingredients to wet ingredients and stir until combined. Stir in shredded zucchini and mini chocolate chips, saving 1/3 cup for sprinkling on top before baking.
- Pour into greased baking dish. Sprinkle with remaining chocolate chips.
- Bake for 45-55 minutes or until toothpick inserted in middle comes out clean.
Category: breakfast, snack, bread, pumpkin zucchini
Method: oven
Cuisine: American
