Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup vegetable oil
- 1 cup brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 cup grated zucchini (squeeze out excess moisture)
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
- In another bowl, beat the vegetable oil and brown sugar until combined. Add eggs one at a time, beating well after each. Mix in pumpkin puree, grated zucchini, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing gently just until combined. Do not overmix.
- Fold in chocolate chips evenly into the batter. Optionally, sprinkle some on top.
- Pour batter into the prepared loaf pan. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For added texture, mix in chopped nuts or dried cranberries.
- Ensure excess moisture is squeezed out from zucchini for best texture.
- Store in an airtight container at room temperature for 2 days or refrigerate for up to a week.
- Freeze slices for up to 3 months for longer storage.
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/10 of loaf)
- Calories: 210 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg