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Pumpkin Zucchini Bread With Chocolate Chips

This delightful Pumpkin Zucchini Bread is moist and flavorful, enhanced with rich chocolate chips. It's perfect for breakfast or a snack, offering the comforting flavors of fall with a hint of sweetness from the chocolate.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast/Snack
Cuisine American
Servings 4 People
Calories 180 kcal

Equipment

  • 1 mixing bowls
  • 1 grater
  • 1 whisk
  • 1 measuring cups and spoons
  • 1 loaf pan (9x5 inches)
  • 1 wooden spoon or spatula
  • 1 oven

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1 cup grated zucchini (about 1 medium zucchini) Make sure to thoroughly drain the zucchini after grating.
  • ½ 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 (cinnamon, nutmeg, ginger), 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

For added flavor, consider adding nuts like walnuts or pecans.
This bread can be stored at room temperature for a few days or can be frozen for longer storage.
Make sure to thoroughly drain the zucchini after grating to avoid excess moisture in the batter.