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    Pumpkin Zucchini Chocolate Chip Bread
  • A healthy and moist twist on pumpkin bread!
Servings Prep Time Cook Time
1 loaf 10 Min 50 Min

Ingredients

  • 1.5 Cup Isis Biodynamic® Whole Wheat Flour
  • 1 Tsp. Baking Soda
  • 1/4 Tsp. Salt
  • 2 Tsp. Cinnamon
  • 1/4 Tsp. Nutmeg Or a pinch
  • 1/4 Tsp. Cloves Or a Pinch
  • 1/4 Tsp. Ginger Or a Pinch
  • 1 Cup Zucchini Shredded
  • 3/4 Cup Organic Pumpkin Canned
  • 1/3 Cup Wildflower Honey
  • 1 Tbsp Coconut Oil
  • 1 Tsp. Vanilla Extract
  • 1/2 Cup Non Dairy Milk Almond, Oat or Coconut
  • 1/2 Cup Chocolate Chips
Units:

Instructions

  1. Preheat oven to 350 degrees.
  2. Grease about a 9 inch bread pan.
  3. Whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
  4. In a different bowl combine the zucchini, pumpkin, honey, coconut oil, egg and vanilla until smooth. Whisk in Non Dairy Milk.
  5. Add the wet ingredients to the dry ingredients and mix until smooth.
  6. Mix in the chocolate chips, feel free to place some on the top of the bread for effect.
  7. Bake 50-60 Minutes or until a toothpick comes out clean.
  8. Cool for 10 Minutes and Enjoy!!!

Recipe notes

Feel free to add in anything extra, nuts, coconut flakes, dried fruit!  Make this bread your own special creation!

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