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sliced pumpkin zucchini bread with chocolate chips

Pumpkin Zucchini Bread

  • 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


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!


Units Scale
  • 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


  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.


  • 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

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