Pumpkin Zucchini Bread

Name: Pumpkin Zucchini Bread
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: 1
Cuisine: American
Ingredients: ½ cup Olive Oil (1/2 cup olive oil or neutral oil); 1 cup Pumpkin Purée (1 cup pumpkin puree); 1 cup Dark Brown Sugar (1 cup packed dark brown sugar); 2 pieces Egg (2 eggs); 1 ½ tsp Vanilla (1 1/2 teaspoons vanilla extract); 2 cup All-Purpose Flour (2 cups all purpose flour); 1 tsp Bicarbonate of Soda (1 teaspoon baking soda); 2 tsp Pumpkin Pie Spice (2 teaspoons pumpkin pie spice); ½ tsp Table Salt (1/2 teaspoon salt); 1 cup Zucchini (1 cup grated zucchini (no need to squeeze out water)); ½ cup Dark Chocolate Chips (1/2 cup dark chocolate chips (plus more for the top))

Pumpkin Zucchini Bread - Dessert (American)

95 minAmerican

Servings1

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Vegetarian
Dairy Free
Pescatarian
Halal

Steps

1Preheat oven to 350 degrees and lightly grease a 9×5 loaf pan with oil spray. To make it even easier to remove the bread, cut a strip of parchment paper and place it in the loaf pan like a sling.
2In a large mixing bowl add the olive oil, pumpkin puree, dark brown sugar, eggs, and vanilla extract. Stir until well combined.
3Next, add the flour, baking soda, pumpkin pie spice, and salt to the bowl. Stir until well combined.
4Fold the grated zucchini and chocolate chips into the batter.
5Transfer the batter to a prepared 9×5 loaf pan and sprinkle extra chocolate chips on top of the batter.
6Bake the bread at 350 degrees for 60-65 minutes or until a toothpick inserted into the center comes out clean.
7Remove the bread from the pan and let cool on a wire rack before slicing and serving.