Pumpkin Zucchini Bread

I would like to state that I jumped on the pumpkin bandwagon before it was cool. I don't like pumpkin lattes or stalk pumpkin flavored syrup online, but I do like pumpkins in some things. To me it is so unequivocally the flavor of autumn. I've posted some pumpkin-based recipes before (here, here, and here), but I've not had a lot of chances to bake this year so this is the first pumpkin recipe of the year. I cobbled it together from this recipe (and this one) from allrecipes.com.

1.5 cups whole wheat flour
1/2 tlbs cinnamon
1/2 tlbs nutmeg
1/2 tsp ginger
1/2 tsp allspice
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 eggs
1/2 cup brown sugar
1/2 cup sugar
1/4 cup applesauce
1/2 cup pumpkin puree
1/2 tlbs vanilla
1 cup grated zucchini
1 cup chocolate chips

Mix the flour, cinnamon, nutmeg, ginger, allspice, salt, baking powder and baking soda together and set aside. In another bowl, beat the eggs, sugars, applesauce, pumpkin puree, and vanilla together until smooth. Add the dry ingredients and fold together, then fold in the zucchini and chocolate chips. Put it in a bread pan that has been sprayed with olive oil and then dusted with flour (trust me, otherwise it will not come out of the pan). Bake it at 350 for 55 minutes, or until a toothpick inserted in the middle comes out clean.

Some notes...At 45 minutes, it was not finished cooking in the middle but was getting really brown on top, so I covered it with some tin foil for the last ten minutes. Also, this is at the top end of my sweetness tolerance, so next time I might cut the sugar to 1/3 cup for each type of sugar.

This was pretty good. Nice and moist, but it is still warm and I need to see what it will be like when it is cool. It smells really good though. The taste of the pumpkin is not very strong, even though I doubled the amount.

Rating: 4.5/5
Why? There are a lot of ingredients in this, but it is good and is a way to eat zucchini, applesauce, and pumpkin. My coworkers will love it.

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