Description
This recipe combines the classic summer quick bread with the comforting fall quick bread into a late summer/early fall treat.
Ingredients
Units
Scale
- 3 large eggs
- 1 cup (240 ml) granulated sugar
- 1 cup (240 ml) brown sugar
- 1 cup (240 ml) canned pumpkin puree
- 1 cup (240 ml) plain Greek yogurt (I used Chobani)
- 2 tsp pure vanilla extract
- 3 cups (720 ml) all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 2 cups (480 ml) shredded zucchini
- 1 cup (170 g) semi-sweet chocolate chips
Instructions
- Grease and flour two 9×5″ 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.
- Enjoy!
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230