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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

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
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Course: Breakfast, Dessert, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 2 loaves
Calories: 2394kcal
Author: Braghan

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: 2loaves | Calories: 2394kcal | Carbohydrates: 407g | Protein: 38g | Fat: 77g | Saturated Fat: 25g | Cholesterol: 240mg | Sodium: 1909mg | Potassium: 1107mg | Fiber: 18g | Sugar: 246g | Calcium: 239mg | Iron: 13mg
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