Pumpkin Zucchini Bread
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 large eggs
- 1 cup (8 oz) pumpkin puree (not pumpkin pie filling)
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 2 ½ cups all-purpose flour
- 3 teaspoons pumpkin spice (or 1 ½ teaspoons ground cinnamon,½ teaspoon nutmeg, ½ teaspoon ginger, ⅛ teaspoon cloves)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon distilled vinegar
- 1 ½ cups shredded zucchini (No need to squeeze)
- ⅓ cup semi-sweet chocolate chips (+ ¼ cup for topping, optional )
Method
- Preheat the oven to 350°F (180°C), or 160°C for a fan oven. Line a 9×5 inch (approx. 23×13 cm) loaf pan with parchment paper.
- Mix eggs, pumpkin puree, sugar, and oil in a mixing bowl.
- In the same bowl, add the flour, pumpkin spice, baking soda, baking powder, salt, and vinegar until just combined. Do not overmix the batter.
- Gently fold in shredded zucchini and ⅓ cup of chocolate chips.
- Transfer the batter to the prepared loaf pan. If desired, sprinkle an additional ¼ cup of chocolate chips on top.
- Place the loaf pan in the oven and bake for approximately 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for about 10 minutes, then remove it to cool completely on a wire rack.