A moist and flavorful quick bread combining the autumnal taste of pumpkin, the freshness of zucchini, and the richness of chocolate chips. Perfect for breakfast, snacks, or dessert.
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup canned pumpkin puree
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/3 cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
1 cup grated zucchini (about 1 medium zucchini), excess moisture squeezed out
3/4 cup semisweet chocolate chips
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
In a large bowl, whisk the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and fully combined.
Fold the dry ingredients into the wet ingredients gently until just combined; do not overmix.
Fold in the grated zucchini and chocolate chips until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Remove the bread from the oven and let it cool in the pan for 15 minutes.
Transfer the bread to a wire rack and let it cool completely before slicing.