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:
covered percent of daily need
