Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 2 tsp (5g) pumpkin pie spice
  • 1 cup (245g) canned pumpkin puree
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (150g) shredded zucchini
  • 1/2 cup (85g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with cooking spray or line it with parchment paper.
  2. In one large bowl, whisk together the pumpkin puree, oil, eggs, and vanilla until the mixture is smooth and emulsified. Stir in the sugar.
  3. In a separate small bowl, whisk together the flour, baking soda, salt, and spices.
  4. Gradually fold the dry ingredients into the wet mixture using a spatula. Gently fold in the shredded zucchini and chocolate chips until just combined; stop mixing the moment no streaks of flour remain.
  5. Pour the batter into the prepared pan and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  6. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack.