Fall Spiced Veggie Bread (Print Version)

# Ingredients:

→ Wet Stuff

01 - 1 teaspoon vanilla
02 - 1/4 cup honey or maple syrup
03 - 3/4 cup packed brown sugar
04 - 1/2 cup coconut or vegetable oil
05 - 2 eggs
06 - 1 cup pumpkin purée
07 - 1 cup zucchini, grated and squeezed

→ Dry Stuff

08 - 1/4 teaspoon ginger powder
09 - 1/2 teaspoon nutmeg
10 - 1 1/2 teaspoons cinnamon
11 - 1/2 teaspoon salt
12 - 1/2 teaspoon baking powder
13 - 1 teaspoon baking soda
14 - 1 3/4 cups plain flour

→ Extras (If You Want)

15 - 1/2 cup chocolate chips
16 - 1/2 cup chopped pecans or walnuts

# Instructions:

01 - Add the dry stuff into the wet little by little. Toss in the nuts and chocolate if you want. Bake it up for almost an hour.
02 - Put all the flour, baking soda, baking powder, salt, and spices together in a different bowl.
03 - Mix up the eggs, oil, brown sugar, maple syrup, vanilla, pumpkin, and zucchini until it’s all smooth.
04 - Fire up your oven to 350°F. Coat your 9x5 pan with some oil or pop in a liner.

# Notes:

01 - Swap in a gluten-free cup-for-cup flour if you want
02 - Use dairy-free chocolate if you need to
03 - Sprinkle in more spices if you’re after a punchier taste

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