Healthy Pumpkin Zucchini Chocolate Chip Bread + big news

Healthy Pumpkin Zucchini Chocolate Chip Bread + big news requires about 1 hour from start to finish. One serving contains 142 calories, 3g of protein, and 4g of fat. This recipe serves 12 and costs 44 cents per serving. 310 people have tried and liked this recipe. A mixture of coconut oil, nutmeg, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a dairy free diet. It is brought to you by Ambitious Kitchen. All things considered, we decided this recipe deserves a spoonacular score of 20%. This score is not so tremendous. If you like this recipe, you might also like recipes such as Healthy Chocolate Chip Zucchini Bread, Healthy Chocolate Chip Zucchini Bread, and Healthy Pumpkin Chocolate Chip Bread.

Servings: 12

Preparation duration: 10 minutes

Cooking duration: 50 minutes

 

Ingredients:

1/2 cup almond milk

1 teaspoon baking soda

3/4 cup canned pumpkin

1/2 cup chocolate chips

2 teaspoons cinnamon

pinch of cloves

1 tablespoon olive or coconut oil

1 egg

pinch of ginger

1/3 cup honey

pinch of nutmeg

1/4 teaspoon salt

1 teaspoon vanilla extract

1 1/2 cups whole wheat flour or white whole wheat flour

1 cup shredded zucchini, squeezed of excess moisture

Equipment:

loaf pan

whisk

bowl

oven

toothpicks

wire rack

frying pan

Cooking instruction summary:

Preheat oven to 350 degrees F. Grease a 9 inch loaf pan with nonstick cooking spray.In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.In a separate large bowl combine pumpkin, zucchini, honey, oil, egg, and vanilla until well combined and smooth. Whisk in almond milk. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips, reserving a few for sprinkling on top. Bake for 50-60 minutes or until toothpick comes out clean. Cool on wire rack for 10-15 minutes, then remove bread from pan and transfer to wire rack to finish cooling.

 

Step by step:


1. Preheat oven to 350 degrees F. Grease a 9 inch loaf pan with nonstick cooking spray.In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.In a separate large bowl combine pumpkin, zucchini, honey, oil, egg, and vanilla until well combined and smooth.

2. Whisk in almond milk.

3. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips, reserving a few for sprinkling on top.

4. Bake for 50-60 minutes or until toothpick comes out clean. Cool on wire rack for 10-15 minutes, then remove bread from pan and transfer to wire rack to finish cooling.


Nutrition Information:

Quickview
142k Calories
3g Protein
3g Total Fat
25g Carbs
1% Health Score
Limit These
Calories
142k
7%

Fat
3g
6%

  Saturated Fat
2g
14%

Carbohydrates
25g
8%

  Sugar
13g
15%

Cholesterol
14mg
5%

Sodium
165mg
7%

Get Enough Of These
Protein
3g
6%

Vitamin A
2441IU
49%

Fiber
2g
10%

Manganese
0.16mg
8%

Iron
0.84mg
5%

Calcium
43mg
4%

Vitamin C
2mg
3%

Vitamin K
3µg
3%

Potassium
88mg
3%

Vitamin B2
0.04mg
2%

Selenium
1µg
2%

Vitamin B6
0.04mg
2%

Phosphorus
17mg
2%

Magnesium
6mg
2%

Folate
6µg
2%

Copper
0.03mg
2%

Vitamin E
0.23mg
2%

Vitamin B5
0.15mg
1%

covered percent of daily need
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Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

Turning vegan is a big missed steak.

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