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Pumpkin Zucchini Bread with Chocolate Chips

Pumpkin Zucchini Bread with Chocolate Chips is a fall favorite quick bread made with fresh zucchini and canned pumpkin and full of chocolate chips. This incredibly moist bread is a delicious treat for breakfast or a snack.

Pumpkin Zucchini Bread with Chocolate Chips being sliced on a cutting board with another loaf in a pan and a zucchini in the background

Easy Pumpkin Zucchini Bread

Picture this: It’s a cool fall day and you’re craving pumpkin flavors. While Pumpkin Spice Cake Mix Cookies or Pumpkin Apple Streusel Muffins taste fantastic, sometimes a moist quick bread hits the spot. A warm, comforting loaf of Pumpkin Zucchini Bread with Chocolate Chips fills the kitchen with the smell of cinnamon and sugar – that’s the vibe I’m talking about. This bread is easy and delicious, with the goodness of pumpkin and zucchini to make it extra special. And let’s not forget those chocolate chips – they’re like sweet little surprises in every bite! So, if you’re into easy, homey treats that scream autumn, this bread is a must-try. It’s the kind of bake that’ll make your kitchen feel warm, and welcoming, perfect for enjoying with a cup of coffee for breakfast or sharing as a snack with loved ones.

Why You Will Love This Recipe

Incredibly moist and delicious!

Easy to make using only a few ingredients.

One simple batch makes two loaves.

It’s always popular for breakfast or a snack.

pumpkin zucchini bread in a loaf pan after it is baked

Ingredients

  • Pumpkin– Pure pumpkin gives this bread the most vibrant color! Plus it helps keep the bread moist and flavorful. Be sure to look for the can that says Pure Pumpkin and not Pumpkin Pie Filling. That might make your bread a little too sweet and overpowering with spices.
  • Zucchini– It is amazing how the zucchini also makes this bread so moist! And surprisingly you may not even notice it is in there because the flavor blends so beautifully with the chocolate.
  • Chocolate Chips– Semi-sweet chips help make this bread taste as delicious as dessert.
  • Oil- Canola, Vegetable, or Coconut all work well in this recipe.
  • Eggs
  • All-purpose Flour
  • Granulated Sugar
  • Baking Soda
  • Baking Powder
  • Vanilla Extract
  • Ground Cinnamon
  • Pumpkin Pie Spice
  • Salt

Instructions

This Pumpkin Zucchini Bread is easy to make. All you have to do is:

  1. Mix dry ingredients: Mix together flour, baking soda, baking powder, cinnamon, and salt in a large bowl.
  2. Mix wet ingredients: Mix together pumpkin, oil, eggs, sugar, and vanilla in a medium bowl.
  3. Combine: Add the wet ingredients to the dry ingredients and stir together until JUST combined. Overmixing can cause the bread to become tough and too dense. Then gently fold in the zucchini and chocolate chips. You will see a lot of moisture from the zucchini. That’s perfect! No need to drain. It will bake into the bread and cause it to become extremely moist.
  4. Bake: Pour into 2 loaf pans and bake for 40-50 minutes. You will know when they are done because the top will be lightly brown, the bread will pull away from the sides of the pan, and a toothpick inserted into the center of the bread will come out clean.
  5. Cool: Allow the bread to cool in the pan for around 15 minutes. Then remove the bread and allow it to fully cool on a wire rack. Enjoy!

Storage Options

Pumpkin Bread can be left out covered at room temperature for up to 3 days. Since it is such a moist bread, it can spoil quickly. The bread can also be frozen when wrapped with cling wrap and placed in a freezer bag for up to 3 months.

Pumpkin Zucchini Bread with Chocolate Chips sliced on a board

Frequently Asked Questions

How do you keep pumpkin bread from getting soggy on the bottom?

For best results, cool the bread in the pan for 15 minutes. Then remove from the pan and allow to fully cool on a cooling rack. If left in the pan to fully cool, the bread can often form a gummy bottom.

Should I peel my zucchini for zucchini bread?

No, there is no reason to peel the zucchini. Once baked, the zucchini almost melts into the bread, making peeling an unnecessary step.

Will my Pumpkin Zucchini Bread crack at the top?

Yes. A crack at the top of the bread is a sign that the bread has cooked all the way through.

slice of bread in a hand with a loaf in the background

Helpful Tips

* Try switching up the chocolate chips to dark or milk chocolate for a different flavor.

* Overmixing the batter can cause it to dry out and become too dense.

* Use Pure Pumpkin and not Pumpkin Pie Filling. The cans often look identical.

Did you try this recipe? Please leave a ⭐ review below and tag me @whiskfulcooking on Instagram, Facebook, Pinterest, and YouTube!

Pumpkin Zucchini Bread with Chocolate Chips being sliced on a cutting board with another loaf in a pan and a zucchini in the background

Pumpkin Zucchini Bread with Chocolate Chips

Braghan
Pumpkin Zucchini Bread with Chocolate Chips is a fall favorite quick bread made with fresh zucchini and canned pumpkin and full of chocolate chips. This incredibly moist bread is a delicious treat for breakfast or a snack.
5 from 8 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast, Dessert, Snack
Cuisine American
Servings 2 loaves
Calories 2394 kcal

Ingredients
  

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice optional
  • 1 teaspoon salt
  • 1 cup canned pumpkin not pumpkin pie filling
  • 1/3 cup oil canola, vegetable, or coconut
  • 3 eggs
  • 1 3/4 cup white granulated sugar
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini do not drain
  • 1 cup semi-sweet chocolate chips

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Grease or line two loaf pans with parchment paper and set aside.
  • Mix together flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt together in a large bowl and set aside.
  • Whisk together pumpkin, oil, eggs, sugar, and vanilla extract in a medium bowl.
  • Pour wet ingredients into dry ingredients and stir until just combined. Fold in zucchini and chocolate chips. Then pour batter evenly into two loaf pans.
  • Bake for 40-50 minutes depending on the size of the pan or until a toothpick inserted in the center of the bread comes out clean and the top is cracked and golden brown.
  • Remove and allow to cool in the pans for 15 minutes. Then remove bread from the pans and finish cooling on a cooling rack. Enjoy!

Notes

Storage: Bread can be stored when covered at room temperature for up to 3 days. It can also be frozen when wrapped in plastic wrap and placed in an air-tight freezer bag for up to 3 months.
Helpful tip: Mix 1 teaspoon of flour with chocolate chips before adding to the batter to help prevent chocolate chips from falling to the bottom of the loaf while baking.
* Cook times and nutritional values are estimates due to variations in cookware and ingredient brands.

Nutrition

Serving: 2loavesCalories: 2394kcalCarbohydrates: 407gProtein: 38gFat: 77gSaturated Fat: 25gCholesterol: 240mgSodium: 1909mgPotassium: 1107mgFiber: 18gSugar: 246gCalcium: 239mgIron: 13mg
Tried this recipe?Let us know how it was!
Nutrition Facts
Pumpkin Zucchini Bread with Chocolate Chips
Serving Size
 
2 loaves
Amount per Serving
Calories
2394
% Daily Value*
Fat
 
77
g
118
%
Saturated Fat
 
25
g
156
%
Cholesterol
 
240
mg
80
%
Sodium
 
1909
mg
83
%
Potassium
 
1107
mg
32
%
Carbohydrates
 
407
g
136
%
Fiber
 
18
g
75
%
Sugar
 
246
g
273
%
Protein
 
38
g
76
%
Calcium
 
239
mg
24
%
Iron
 
13
mg
72
%
* Percent Daily Values are based on a 2000 calorie diet.

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7 Comments

  1. 5 stars
    That slice of pumpkin zucchini bread with allllll the melted butter on it has me convinced to give this recipe a try! And I’ve been looking for a new bread recipe to use all my garden zucchini. Thanks for sharing!

5 from 8 votes (1 rating without comment)

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