Healthy Chocolate Chip Pumpkin Zucchini Bread, Refined Sugar-Free, Oil Free
What better way to celebrate National Chocolate Day than making chocolate bread?! Below is a simple recipe for my homemade Chocolate Chip Pumpkin Zucchini Bread. I hope you all enjoy it and let me know if you tried it by tagging me @astepfullofyou and #astepfullofyou on Instagram.
Serving: 1 loaf or 10-12 slices
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Author: A StepFull of You
1 cup whole wheat flour
3 tbsp coconut flour
1 medium zucchini, shredded (about ¾ cup)
½ cup pumpkin puree
¼ cup pure maple syrup (use more if you prefer it to be sweeter)
⅓ cup unsweetened cashew milk
1 tsp baking soda
1 1/2 tsp cinnamon
¼ tsp ground cloves
½ tsp nutmeg
1 tsp vanilla extract
⅓ cup chocolate chips (more if you prefer)
Optional: nuts and dried fruits
Preheat oven to 350ºF. Line a 9 x 5in loaf pan with parchment paper.
In a large bowl, lightly beat eggs. Add pumpkin puree, zucchini, maple syrup, egg and vanilla extract. Mix everything until it is smooth. Then mix in the cashew milk and set aside.
In a separate bowl, whisk together the whole wheat flour, coconut flour, baking soda, cinnamon, cloves, ginger, and nutmeg.
Add the wet ingredients to the dry ingredients until well combined. Pour batter into pan and top with chocolate chips.
Bake for 45 minutes. Remove from pan and let cool. Slice and enjoy!