Pumpkin Zucchini Bread

Treat yourself to a good-for-you Pumpkin Zucchini Bread that sneaks veggies into each flavorful bite! Easy to make using pumpkin puree, maple syrup, and zucchini.

Course bread, Breakfast, Dessert, pumpkin zucchini, Snack

Cuisine American

Keyword pumpkin bread, zucchini bread

Prep Time 20

Cook Time 55

Total Time 1 15

Servings slices

Calories 321kcal

Author Erin Antoniak

Ingredients

2 eggs
½ cup coconut oil - melted sub neutral oil or melted butter
½ cup maple syrup
1 cup pumpkin puree
1 teaspoon vanilla
1 ½ cups all purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 tablespoon 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 8x4) 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 ⅓ 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.

Nutrition