Ingredients:

  • 2 cups (250g) whole wheat pastry flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tbsp (6g) ground cinnamon
  • 1 tsp (2g) ground nutmeg
  • 1 cup (245g) pumpkin puree
  • 1/2 cup (170g) maple syrup
  • 1/2 cup (115g) melted coconut oil
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1 cup (140g) finely shredded zucchini, squeezed dry
  • 3/4 cup (130g) dark chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper. Grate zucchini and squeeze firmly in a kitchen towel to remove excess water.
  2. In a large bowl, whisk together the pumpkin puree, maple syrup, melted oil, eggs, and vanilla extract until smooth.
  3. Sift flour, baking soda, salt, cinnamon, and nutmeg into the wet mixture. Gently fold together with a spatula until no streaks of flour remain.
  4. Gently stir in the squeezed zucchini and dark chocolate chips. Pour batter into the prepared pan and smooth the top.
  5. Bake for 50–60 minutes until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.