Pumpkin Zucchini Bread with Chocolate Chips
This Pumpkin Zucchini Bread with Chocolate Chips is moist, delicious, and packed with fall flavors. Perfect for breakfast, snacks, or dessert!
Equipment
- Mixing Bowl
- Loaf Pan
- Whisk
Ingredients
Wet Ingredients
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- ¾ cup granulated sugar
- ½ cup vegetable oil
Dry Ingredients
- 2 ½ cups 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 distilled vinegar
- 1 ½ cups shredded zucchini (no need to squeeze)
- ⅓ cup semi-sweet chocolate chips + ¼ cup for topping (optional)
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Grease a 9×5-inch loaf pan with some oil or cooking spray.
- Step 3: In a large mixing bowl, whisk together the eggs, pumpkin puree, granulated sugar, and vegetable oil until well combined.
- Step 4: Add the distilled vinegar to the wet mix.
- Step 5: In another bowl, mix together the all-purpose flour, pumpkin spice, baking soda, baking powder, and salt until combined.
- Step 6: Gradually add the dry ingredients into the wet mixture, stirring gently until no more flour is visible.
- Step 7: Fold in the shredded zucchini and semi-sweet chocolate chips until evenly distributed.
- Step 8: Pour the batter into the prepared loaf pan and sprinkle additional chocolate chips on top if desired.
- Step 9: Bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Step 10: Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Store leftovers wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days, or in the refrigerator for about a week. It can also be frozen for up to 3 months.