Pumpkin Zucchini Bread with Chocolate Chips

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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!

Chocolate Chip Pumpkin Zucchini Bread sliced on baking sheet

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!

sliced loaf of Chocolate Chip Pumpkin Zucchini Bread

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

Can I leave out the chocolate chips?

Yes! It is fine to leave out the chocolate chips if you prefer a less sweet version of this bread.

How do you store leftovers?

Store at room temperature wrapped in plastic wrap or in an airtight container up to 3 days.

Can it be frozen?

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:

If you try this recipe, please comment and rate it below, I love hearing from you!