Pumpkin Zucchini Chocolate Chip Bread

Mix in a large bowl:

• 1 1/2 c gluten free flour
• 1 tsp baking soda
• 1/4 tsp salt
• 2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves

Mix in a second bowl:

• 3/4 c pumpkin puree
• 1 c shredded zucchini (squeeze out all moisture)
• 1/3 c local honey or maple syrup
• 1 T melted coconut oil or EVOO
• 2 eggs
• 1 tsp vanilla
• 1/2 c nut milk

• 1/2 c dark chocolate chips
• Optional:  1/4 c chopped pecans, 1/4-1/2 c shredded coconut

Add wet ingredients to the dry and whisk until just combined.  Gently fold in the rest of the ingredients.  Bake for 30-50 minutes depending on thickness of the bread.  Can be baked in a greased loaf pan, 8' x 8' pan, round deep pie plate or even muffins (check at 20 min for muffins).  Bake until a toothpick comes out clean.  Cool on wire rack for 10 minutes and remove from the pan if desired.

Enjoy this fall treat!!!

found on the internet by Char