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Pumpkin Zucchini Bread

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Ingredients

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  • 3 eggs
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup pumpkin puree
  • 1 cup vegetable oil
  • 1 Tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 cups shredded zucchini
  • 1 cup chopped chocolate bar (about two bars)

Instructions

  1. Preheat the oven to 350°
  2. In a bowl, combine the eggs and sugar with a hand mixer, then add the pumpkin, vegetable oil, and vanilla, and continue to beat until combined.
  3.  Add the dry ingredients to the pumpkin mixture and mix well with the beater until fully incorporated with no remaining lumps.
  4. Use a paper towel to press any excess moisture out of the zucchini.
  5. With a spatula, stir in the shredded zucchini and chopped chocolate bars.
  6. Divide the batter evenly between two greased and floured 9-in. x 5-in. loaf pans.
  7. Bake at 350° for 45-55 minutes or until an inserted toothpick comes out clean.
  8. Cool in pans for 10 minutes, then remove to a wire rack to finish. Eat immediately, or store in the refrigerator for up to a week.

Find it online: https://www.weaversorchard.com/pumpkin-zucchini-bread/