Moist, delicious Chocolate Chip Pumpkin Zucchini Bread is a quick bread recipe that's perfect for fall. Ready in just one hour, this bread is perfect for entertaining!
Zucchini is by far and away my favorite vegetable, so you can imagine my surprise when we first arrived in England and I had the hardest time finding them in the grocery store.
They call them courgettes here so it was really throwing me off when I was looking through the produce aisles! I figured it out at last and was able to buy some to make this super-indulgent Chocolate Chip Pumpkin Zucchini Bread this past weekend.
If you grow zucchini or squash in your garden be sure to read how to pollinate squash by hand to increase your harvest!
Both pumpkin and zucchini always add so much moisture to recipes and this bread is no different. It's dense and sweet and perfect both fresh warm from the oven or cooled the next day. I'm telling myself that with two different vegetables in the mix it's definitely healthy, right?
Ingredients
- flour
- cinnamon
- pumpkin pie spice
- salt
- baking soda
- baking powder
- brown sugar
- eggs
- pumpkin puree
- butter
- vanilla extract
- zucchini
- chocolate chips
Step by step
- Preheat oven to 350 degrees. Spray a 9" loaf pan with nonstick spray.
- In a large bowl or stand mixer (affiliate link) combine dry ingredients (through brown sugar) and mix to blend.
- In another medium bowl combine eggs, pumpkin, butter, vanilla, and zucchini. Add to dry mixture and mix until combined.
- Gently stir in chocolate chips.
- Pour mixture into prepared pan and bake for one hour. The bread is done when a toothpick inserted in the middle comes out clean.
- Allow to cool 10 minutes before removing to wire rack. Store in an airtight container up to 5 days.
Special Tip-for extra "pretty" bread add a few chocolate chips to the top of the batter after pouring it in the pan!
Tips for best results
- Use a box grater to quickly shred the zucchini. (You do not need to remove the peel!)
- Do not squeeze the moisture out of the zucchini before adding to the bread.
- Stir wet and dry ingredients together until just blended, overmixing can toughen the bread.
FAQs
Yes! It is fine to leave out the chocolate chips if you prefer a less sweet version of this bread.
Store at room temperature wrapped in plastic wrap or in an airtight container up to 3 days.
This is a great bread to freeze! Allow the bread to cool completely before wrapping tightly with plastic wrap and freezing up to 3 months. Thaw overnight at room temperature.
You can also slice the bread and lay the slices on a baking sheet to freeze then wrap them individually and store in a freezer bag so you can defrost one slice at a time.
If you like this recipe, check out these other delicious, easy to make breads and zucchini recipes:
- Swirled Cream Cheese Pumpkin Bread
- Apple Cinnamon Bread
- Cinnamon Roll Monkey Bread
- Chocolate Zucchini Muffins
- Cheddar Cheese Zucchini Bread
If you try this recipe, please comment and rate it below, I love hearing from you!
Print
Pumpkin Zucchini Bread
- Prep Time: 10 mins
- Cook Time: 60 mins
- Total Time: 1 hour 10 mins
- Yield: 10 1x
- Category: Dessert
- Method: baking
- Cuisine: American
Description
Moist, delicious Chocolate Chip Pumpkin Zucchini Bread is a quick bread recipe that's perfect for fall. Ready in just one hour, this bread is perfect for entertaining!
Ingredients
- 3 cups all purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup brown sugar
- 3 large eggs
- 1 cup pumpkin puree
- ½ cup butter, softened
- 1 tablespoon vanilla extract
- 1 cups finely shredded zucchini, about (1) 8" zucchini
- 1 ½ cups chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Spray a 9" loaf pan with nonstick spray.
- In a large bowl or stand mixer (affiliate link) combine dry ingredients (through brown sugar) and mix to blend.
- In another medium bowl combine eggs, pumpkin, butter, vanilla and zucchini.
- Add to dry mixture and mix until combined.
- Gently stir in chocolate chips.
- Pour mixture into prepared pan and bake for one hour. (Tip-for extra "pretty" bread add a few chocolate chips to the top of the batter after pouring it in the pan!)
- Bread is done when a toothpick inserted in the middle comes out clean.
- Allow to cool 10 minutes before removing to wire rack.
- Store in an airtight container up to 5 days.
Notes
- For extra "pretty" bread add a few chocolate chips to the top of the batter after pouring it in the pan!
- Use a box grater to quickly shred the zucchini. (You do not need to remove the peel!)
- Do not squeeze the moisture out of the zucchini before adding to the bread.
- Stir wet and dry ingredients together until just blended, overmixing can toughen the bread.
Keywords: pumpkin zucchini bread
This recipe was originally shared on September 2016 and updated with additional information in October 2019.
Melissa says
Delicious!
★★★★★
Sasha says
Could I make this into muffins?