Pumpkin Zucchini Bread

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.

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:

• 3 cups all purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup brown sugar
• 3 large eggs
• 1 cup pumpkin puree
• 1/2 cup butter, softened
• 1 tablespoon vanilla extract
• 1 cups finely shredded zucchini, about (1) 8″ zucchini
• 1 1/2 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.

Pumpkin Zucchini Bread

★★★★★ 5 from 1 reviews

• Author: Melissa Riker
• Prep Time: 10 mins
• Cook Time: 60 mins
• Total Time: 1 hour 10 mins
• Yield: 10 1x
• Category: Dessert
• Method: baking
• Cuisine: American

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Description

Moist, delicious Chocolate Chip Pumpkin Zucchini Bread recipe that’s perfect for fall.

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Scale 1x2x3x

Ingredients

• 3 cups all purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup brown sugar
• 3 large eggs
• 1 cup pumpkin puree
• 1/2 cup butter, softened
• 1 tablespoon vanilla extract
• 1 cups finely shredded zucchini, about (1) 8″ zucchini
• 1 1/2 cups chocolate chips

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Instructions

1. Preheat oven to 350 degrees.
2. Spray a 9″ loaf pan with nonstick spray.
3. In a large bowl or stand mixer (affiliate link) combine dry ingredients (through brown sugar) and mix to blend.
4. In another medium bowl combine eggs, pumpkin, butter, vanilla and zucchini.
5. Add to dry mixture and mix until combined.
6. Gently stir in chocolate chips.
7. 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!)
8. Bread is done when a toothpick inserted in the middle comes out clean.
9. Allow to cool 10 minutes before removing to wire rack.
10. Store in an airtight container up to 5 days.

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Keywords: pumpkin zucchini bread

If you like this recipe, check out these other delicious, easy to make breads:

Swirled Cream Cheese Pumpkin Bread

Apple Cinnamon Bread

Cinnamon Roll Monkey Bread