This recipe combines the classic summer quick bread with the comforting fall quick bread into a late summer/early fall treat.
By Taylor Kadlec
- 3 large eggs
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup canned pumpkin puree
- 1 cup plain Greek yogurt (I used Chobani)
- 2 tsp pure vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- 2 cups shredded zucchini
- 1 cup semi-sweet chocolate chips
- Grease and flour two 9x5" loaf pans. Set aside.
- Preheat oven to 350 degrees F.
- In large bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Whisk to combine.
- In large bowl with electric mixer, beat together eggs, granulated sugar, and brown sugar.
- Add pumpkin, Greek yogurt, and vanilla extract, beating until well combined.
- Slowly add dry ingredients, just until combined.
- Fold in shredded zucchini and chocolate chips.
- Pour batter evenly into prepared loaf pans.
- Bake in preheated oven for 40-50 minutes, or until knife or tester comes out clean.
- Cool in pan for 20 minutes, then remove from pan and cool on wire rack completely.
Taylor Kadlec is a lover of all things food including baking, cooking, and of course, eating. She is a self-taught baker and cook, and she shares her kitchen adventures on her blog Greens & Chocolate, where healthy cooking meets sinful indulgence.