Banana Zucchini Pumpkin Bread for 12

Instructions:

1. Preheat your oven to 175°C (350°F) and grease a 9x5 inch loaf pan.
2. In a medium bowl, whisk together the 250g whole wheat flour, baking soda, baking powder, pumpkin pie spice, and salt. Note: This ensures the leavening agents are evenly spread.
3. In a separate large bowl, combine the mashed banana, 120ml pumpkin puree, and 140g shredded zucchini.
4. Whisk in the maple syrup, avocado oil, eggs, and vanilla extract until the mixture is smooth.
5. Pour the dry flour mixture into the wet ingredients.
6. Using a silicone spatula, gently fold the batter until just combined. Note: Stop the moment the flour disappears to avoid a rubbery texture.
7. Fold in the chopped walnuts and dark chocolate chips.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 60 minutes until a toothpick inserted in the center comes out clean.
10. Let it cool in the pan for 10 minutes before moving it to a wire rack.