Lovelies!

It’s my favorite time of year lovely Fall! Well not the weather exactly here in Southern California, it’s been about 90 degrees the past couple of days… I am ready for cold weather, boots and all things pumpkin! There is one of those things I can actually enjoy now and you already know it’s Pumpkin chocolate chip bread! I know most people say girls are so basic when they like pumpkin things during Fall well I think pumpkin all year is amazing, but there’s just something more delicious and special about Fall. It also helps that Halloween is all about pumpkins and we are only five days away from Halloween! I would say it’s of my favorite holidays. I love Halloween and all the fun it brings from haunted houses to dressing up and carving pumpkins. I decided to make a healthier version of Pumpkin chocolate chip bread for the Halloween countdown. I got the recipe from www.ambitiouskitchen.com and adjusted it a bit to fit my taste buds. Like I said I love pumpkin everything and I will be sharing a few more favorite pumpkin recipes for the next few weeks on my Instagram and on here. So make sure to check in with me for all my pumpkin lovers out there!

Now as for today’s recipe I used fresh and natural ingredients and I have never had a richer and more delicious slice of pumpkin bread! I added zucchini and natural honey as healthier alternatives and even used Wheat flour as my base. I am enjoying a slice as we speak with some fresh brewed coffee and a homemade pumpkin spice creamer. (Creamer Recipe coming soon!) It’s a lovely treat to start the day and not feel guilty with only about 155 calories per slice! I hope this bread helps kick Fall off for you or at least give you a tasty treat to enjoy this Halloween without all the extra sugar and calories the basic candy gives you… I might just pass out my bread this year, if I don’t end up eating it by then… It is too good not to share so I hope you lovelies enjoy the recipe and everyone has a safe and fun Halloween weekend!

Xoxo Shaunté

Ingredients:

∙ Makes 12 slices

1/2 tsp Ginger, ground
3/4 cup Pumpkin puree, canned
1 cup Zucchini (diced or shredded your preference)
1 Egg
1/2 cup Vanilla almond milk, unsweetened or coconut milk

Condiments

1/3 cup Raw Honey

Baking & Spices

1 tsp Baking soda
1/2 cup Chocolate chips
2 tsp Cinnamon
1/4 tsp Cloves, ground
1/2 tsp Nutmeg
1/4 tsp Salt
1 tsp Vanilla extract
1 1/2 cups Whole wheat flour or white whole wheat flour
1 tbsp Olive or coconut oil

Baking:

Preheat oven to 350 degrees F. Grease a 9 inch loaf pan with nonstick cooking spray or I use a little coconut oil on a paper towel and rim the pan.
In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
In a separate large bowl combine pumpkin, zucchini, honey, oil, egg, and vanilla until well combined and smooth. Whisk in almond milk. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips, reserving a few for sprinkling on top. Bake for 50-60 minutes or until toothpick comes out clean. Cool on wire rack for 10-15 minutes, then remove bread from pan and transfer to wire rack to finish cooling. Slice and enjoy!