Zucchini Pumpkin Chocolate Chip Bread Food

CHOCOLATE CHIP ZUCCHINI BREAD

Steps:

• Adjust rack to the middle position and preheat the oven to 325 degrees F.
• Whisk together the butter, oil, vanilla and eggs in a medium bowl. Fold in the zucchini.
• Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda and salt in a large bowl. Gently stir the zucchini mixture in to the flour mixture until just combined. Fold in the chocolate chips. Coat an 8 1/2-inch-by-4 1/2-inch loaf pan with cooking spray then spoon the batter into the pan, smoothing out the top with the back of a spoon.
• Bake, rotating about halfway through, until puffed and golden brown on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 20 minutes.
• Cool completely in the pan on a cooling rack.

PUMPKIN ZUCCHINI BREAD

Steps:

• In a bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9x5-in. loaf pans. Bake at 350° for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.

ZUCCHINI PUMPKIN CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 350. Grease and flour two loaf pans.
• Shred zucchini and squeeze in paper towel to removed excess moisture.
• Mix together egg, egg whites, and sugar. Add vanilla, pumpkin, and applesauce. Mix well.
• Stir together dry ingredients and slowly incorporate into wet ingredients. Mix well.
• Stir in zucchini and mini chocolate chips. Divide evenly between loaf pans. Bake 50 minutes or until done.

PUMPKIN CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 350 degrees F. Grease 2 loaf pans, set aside.
• In a very large mixing bowl, beat sugar and oil with an electric mixer on medium speed.
• Add eggs and beat well, set aside.
• In a large bowl, combine flour, baking soda, salt, cinnamon and nutmeg.
• Slowly add dry ingredients to wet ingredients in three additions, beating on low speed after each addition just until combined.
• Beat in pumpkin and chocolate chips until combined.
• Pour evenly into your loaf pans, tap on the counter to remove air bubbles and bake for 55 - 65 minutes, rotating once during the cooking time.
• Cool in pans on wire rack for 10 minutes.
• Remove from pans and let cool completely.
• Store up to 5 days in the refrigerator by wrapping in cellophane.