Pumpkin Zucchini Bread with Chocolate Chips

I came up with this recipe after looking at several different recipes for Pumpkin Bread and Zucchini Bread but wasn't able to find just what I was looking for.

This is a delicious bread to have with your morning latte. I like mine lightly toasted. Using applesauce in place of the oil cuts down on the fat and the pumpkin & zucchini are just plain good for you! And of course you can't go wrong with the addition of the mini chocolate chips!

Did anyone else over-stock on canned pumpkin when there was talk of a shortage last year? I still have at least 4 cans to use. We'll be making this bread often!

Pumpkin Zucchini Bread with Chocolate Chips
Serves: 32 | WW PointsPlus 3 per slice
2 regular sized loaves* or 4 mini loaves

Ingredients:
1 egg
2 egg whites
1 1/2 cups sugar
1 cup canned pumpkin
1/2 cup unsweetened applesauce
1 1/2 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 1/2 cups grated zucchini
1/2 cup mini chocolate chips

Directions:
Preheat oven to 350°. Grease and flour two loaf pans. (I use PAM for baking)

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. Cool 10 minutes in pans then remove to wire rack to cool completely.

*once cooled I like to cut each large loaf in 1/2 and keep individually wrapped in the freezer so we don't eat it all at once!
The mini loaves are the perfect size for gifting to friends & neighbors.

Pumpkin Scones

Fall is definitely upon us here in South central Alaska. Most of the trees are past their peak color and the leaves are dropping quickly. Soon we will see "termination dust" on the tops of the mountains. Termination dust is the name for the first snow that signals it's time for the outsiders to leave. I hope we don't see it for a while but you never know.
Fall makes me want to bake, although i don't consider myself much of a baker. Today I made Pumpkin Scones. They're quite tasty but not exactly scone density or texture. Any suggestion on where to tweak the recipe?

Pumpkin Scones
Makes 20 small scones

2 1/2 cups Bisquick heart smart baking mix
1/4 cup dark brown sugar
1 egg or egg sub equal to 1 egg
1 cup canned pumpkin
1/2 tsp vanilla
1 - 1 1/2 tsp pumpkin pie spice
1 Tbsp milk
2 Tbsp coarse sugar
Mix first 6 ingredients together in to a soft dough. Drop by medium cookie scoop on to baking stone. Flatten slightly with back of a spoon. Brush milk on to each scone & follow with coarse sugar. Bake at 425 for 11-13 minutes.