Equipment
- 1 Oven
- 1 Loaf Pan
- 2 Mixing Bowls One large bowl for the dry ingredients and combining the batter. One separate bowl for the wet ingredients.
- 1 Whisk
- 1 Rubber Spatula or Wooden Spoon
- 1 Grater or Food Processor
- 1 Clean Kitchen Towel or Paper Towels
- 1 Sharp Knife and Cutting Board (Optional)
- 1 Toothpick
- 1 wire rack
Ingredients
- 1 ½ cups whole wheat flour or 1:1 gluten-free flour blend
- 1 tsp baking soda
- ¼ tsp salt
- 2 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ¾ cup canned pumpkin puree
- 1 cup shredded zucchini squeezed of excess moisture
- ⅓ cup honey or pure maple syrup
- 1 tbsp melted coconut oil or butter/olive oil
- 1 egg
- 1 tsp Vanilla Extract
- ½ cup almond milk or milk of choice
- 1 Ritual Chocolate Mid Mountain Blend 70% Dark Chocolate Bar instead of chocolate chips. you can use any Ritual Chocolate bar of your liking
Instructions
- Preheat oven to 350°F (175°C) and grease or line a loaf pan.
- In a large bowl, whisk together the flour, baking soda, salt, and spices.
- In another bowl, whisk pumpkin, zucchini, honey, coconut oil, egg, vanilla, and milk until smooth.
- Combine wet and dry ingredients, mixing until just combined. Fold in chocolate chunks.
- Pour into the loaf pan and bake for 45–55 minutes, until a toothpick comes out clean (a little melted chocolate is okay!).
- Let cool before slicing. Enjoy warm with butter, olive oil, or as is with your morning coffee.
Notes
Baker’s Tip: For an extra cozy touch, sprinkle a bit of cinnamon sugar on top before baking or fold in chopped nuts for crunch.