Pumpkin Zucchini bread

I have spent the last week dealing with a family emergency (happy outcome, thank God!), so I came home to an overflowing garden. The squash are taking over the entire yard, and the tomatoes are way out of hand. So- zucchini bread, and tomato soup. Not to eat together..... but still so very good. First up, pumpkin- zucchini bread. This started as an idea from a recipe I saw posted on facebook, but knew it could be improved. Tiny slices for the bariatric eaters- bigger for anyone else. I am a firm believer that my surgery allows me to eat like a normal person. That means everything in moderation. I reduce or eliminate sugar and simple carbs wherever I can. I do not eliminate things like bread from my diet, but instead make sure it is as healthy as I can make it, and have very small amounts. It feeling fallish today makes this really appropriate- love the taste of pumpkin!

Preheat oven to 350, and grease a 9x5" loaf pan.

3 cups flour

1 tsp ground cinnamon

1/2 tbs ground nutmeg

1/4 tsp ground ginger

1 tsp salt

1 tsp baking soda

1 tsp baking powder

3 eggs

2 1/4 cups splenda

1 cup canned pumpkin

1 tbsp vanilla extract

2 1/2 cup shredded zucchini

1/2 cup semisweet chocolate chips (optional)

 

In a large mixing bowl, combine eggs, vanilla, splenda, and pumpkin. Add dry ingredients, and combine, then add zucchini, and chocolate chips (if desired). Pour into pan, and bake for 1 hour, or until toothpick comes out clean. Cool on wire rack before slicing.

This would be yummy with craisins or raisins substituted for the chocolate chips as well.... and if I had been able to find any, I may have tried this with the splenda brown sugar blend. This has fewer carbs this way, so I cannot argue too much. Enjoy!