A healthy twist on a fall favorite, with subtle sweetness and spice. Submitted by student Sophie Callahan
- 1 1/2 cups whole wheat flour or white whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- pinch of nutmeg
- pinch of cloves
- pinch of ginger
- 3/4 cup canned pumpkin*
- 1 cup shredded zucchini, squeezed of excess moisture
- 1/3 cup honey**
- 1 tablespoon olive or coconut oil
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup almond milk
- 1/2 cup chocolate chips
- *To increase pumpkin flavor, add more canned pumpkin and put in less almond milk.
- **I split the 1/3 cup between honey and brown sugar.
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.