We Get Greener Kit Cassingham & her Bigger Half

Zucchini Pumpkin Chocolate Chip Bread

Another successful and delicious recipe. It's another almost-healthy one too! It uses your fresh zucchini and delicious pumpkin. Add nuts and chocolate and what could be wrong with this?

This is good as bread or muffins.


Moist Ingredients:

  • 3 eggs, lightly beaten
  • 2c sugar
  • 1c canned pumpkin
  • 1c melted butter
  • 1Tbs vanilla

Dry Ingredients

  • 3c flour
  • 1tsp baking soda
  • 1/2tsp baking powder
  • 1/2tsp salt
  • 1/2tsp cinnamon
  • 1/2tsp nutmeg
  • 1/2tsp cloves

Special Ingredients

  • 2c shredded zucchini (1/2 pound)
  • 1c chopped pecans or walnuts
  • 12 oz chocolate chips



Combine eggs and sugar. Add pumpkin, butter and vanilla.

Mix dry ingredients. Gradually add the pumpkin mixture. Stir well.

Stir in the zucchini, nuts and chocolate chips.




For Bread:
Pour into 2 greased 9x5 bread pans.
Bake at 350 degrees for 45-50 minutes, or until the edges pull away from the pan, or a toothpick comes out clean.
Let cool 10 minutes in the pan, and then turn onto a wire rack to finish cooling.


For Muffins:
Grease muffin tins, or line tins with papers.
Bake at 400 degrees for 20-25 minutes, or until the edges pull away from the edges of the tins.
Cool for 10 minutes in the tins, then turn onto a rack to finish cooling.


Comments

Sounds yummy! But two questions. Are there really supposed to be two measures for baking pwder? And what is the measurement for the chocolate chips?


Oh no! Thanks for catching that. I have fixed the recipe, but for those of you who have already printed it off, there's only one measure for baking powder. And I used 12 oz of chocolate chips -- your measure may differ, depending on how much you like chocolate.Thanks, Debby!
-Kit

Debby F at November 12, 2010 3:10 PM
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