Pumpkin Zucchini Bread with Chocolate Chips

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If you’re looking for the perfect combination of fall flavors and a hint of sweetness, then this Pumpkin Zucchini Bread with Chocolate Chips is just what you need! This recipe is super moist, incredibly delicious, and oh-so-easy to make.

Mixing pumpkin and zucchini together creates a delightful texture, and the addition of chocolate chips takes this bread over the top.

It’s great for breakfast, an afternoon snack, or even dessert.

Grab your ingredients and let’s get baking!

Why This Recipe Is a Must-Try

This Pumpkin Zucchini Bread stands out for several reasons.

First, it’s packed full of nutrients without sacrificing any of that sweet, comforting flavor we all adore.

The combination of pumpkin and zucchini makes this bread ridiculously moist, while the spices bring that warm fall feeling right into your kitchen.

And let’s not forget the chocolate chips—because who doesn’t love a little extra sweetness? It’s the perfect way to sneak in some veggies, and your family won’t even notice!

Ingredients

• 2 large eggs
• 1 cup (8 oz) (225 g) pumpkin puree (not pumpkin pie filling)
• ¾ cup (150 g) granulated sugar
• ½ cup (120 ml) vegetable oil
• 2 ½ cups (300 g) all-purpose flour
• 3 teaspoons pumpkin spice or 1 ½ teaspoons ground cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ⅛ teaspoon cloves
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon (5 ml) distilled vinegar
• 1 ½ cups (150 g) shredded zucchini (no need to squeeze)
• ⅓ cup (125 g) semi-sweet chocolate chips + ¼ cup for topping (optional)

How To Make Pumpkin Zucchini Bread with Chocolate Chips

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C).

This ensures a great rise and perfect bake for your bread.

Step 2: Prepare Your Baking Pan

Grease a 9×5-inch loaf pan with some oil or cooking spray.

You can also line it with parchment paper for easier removal later.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, whisk together the eggs, pumpkin puree, granulated sugar, and vegetable oil.

Make sure everything is well combined.

Step 4: Add the Vinegar

Add the distilled vinegar to the wet mix.

This will react with the baking soda, helping the bread to rise beautifully.

Step 5: Prepare the Dry Ingredients

In another bowl, mix together the all-purpose flour, pumpkin spice (or the alternative spices), baking soda, baking powder, and salt.

Stir until combined.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the wet mixture.

Stir gently, just until you see no more flour.

Don’t over-mix, or your bread might turn out dense.

Step 7: Fold in the Zucchini and Chocolate Chips

Now it’s time to fold in the shredded zucchini and the semi-sweet chocolate chips.

Gently mix until evenly distributed throughout the batter.

Step 8: Pour and Top

Pour the batter into the prepared loaf pan.

If you’re feeling indulgent, sprinkle the additional ¼ cup of chocolate chips on top.

Step 9: Bake

Place the loaf pan in the oven and bake for about 60-70 minutes.

You’ll know it’s done when a toothpick inserted into the center comes out clean, or with just a few moist crumbs.

Step 10: Cool Before Enjoying

Once baked, remove your pumpkin zucchini bread from the oven and let it cool in the pan for about 10 minutes.

Then, transfer it to a wire rack to cool completely before slicing.

This helps maintain its moisture and flavor.

Expert Tips

• Make sure to use fresh, good-quality zucchini and pumpkin puree for the best flavor.
• If you don’t have pumpkin spice on hand, the suggested mix of spices works perfectly!
• Don’t skip the vinegar—it reacts with the baking soda and adds a nice rise to your bread.
• For an extra touch, you can sprinkle some nuts or seeds on top before baking!

Variations and Customizations

• Add in some chopped nuts like walnuts or pecans for added crunch.
• You can swap out some of the all-purpose flour for whole wheat for a healthier option.
• Try adding dried fruit like cranberries or raisins for a unique twist.
• If you want to make it dairy-free, you can use coconut oil instead of vegetable oil.

How to Store Leftovers

To store your leftover Pumpkin Zucchini Bread, simply wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container.

Store it at room temperature for up to 3 days, or keep it in the refrigerator for about a week.

You can also freeze the bread for up to 3 months.

Just make sure to slice it before freezing for easy thawing!

FAQ

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can absolutely use fresh pumpkin! Just make sure to cook and puree it until smooth before adding it to your batter.

Is this bread suitable for freezing?

Yes! This bread freezes well.

Just wrap it tightly before freezing and thaw it at room temperature when you’re ready to enjoy it.

Can I substitute the eggs in this recipe?

If you’re looking for an egg substitute, you can use flax eggs or applesauce.

For each egg, mix one tablespoon of ground flaxseed with three tablespoons of water, and let it sit for a few minutes to thicken.

How can I make this bread healthier?

To make it healthier, consider reducing the sugar slightly.

You can also use whole wheat flour instead of all-purpose flour and add in some chia seeds or oats for extra fiber.

Conclusion

This Pumpkin Zucchini Bread with Chocolate Chips is not just a delightful treat, but it’s also a way to enjoy the seasonal flavors in a way that feels both indulgent and wholesome.

Whether you’re baking it for a family gathering or just because you’re craving something delicious, this bread will surely impress.

So why wait? Gather your ingredients, follow the steps, and enjoy a slice of this comforting bread.

Happy baking!

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