Pumpkin Zucchini Bread with Chocolate Chips

This delicious Pumpkin Zucchini Bread is a simple-to-make quick bread packed with pumpkin flavor and warming fall spices. Shredded zucchini makes it extra moist, and chocolate chips are the perfect sweet mix-in.

You’re going to love this fall twist on a traditional zucchini bread recipe!

This is the perfect end-of-summer recipe, when there’s still a surplus of zucchini from your garden but you’re ready to transition to desserts with warm fall spices.

Pumpkin zucchini bread is the best of both seasons, and the pumpkin puree and shredded zucchini make it extra moist and delicious.

Have more zucchini to bake with? Try my chocolate zucchini cake next, with luscious chocolate cream cheese frosting.

Pumpkin Zucchini Bread Recipe Highlights

1. One Bowl – I love dessert recipes that don’t require a lot of cleaning up, and this is one of them! The batter for this quick bread comes together in just one bowl and don’t even need to pull out your mixer. Just mix it up with a spoon or spatula.
2. Healthy Dessert Recipe – Aside from the nutrients and fiber that come from the vegetables, I’ve made this recipe low in sugar and with the minimum amount of oil.
3. Perfect for Sharing! Make a few loaves of pumpkin zucchini bread and share them with your friends and neighbors!

Key Ingredients

Here’s what you need to make this moist and delicious zucchini bread with pumpkin:

Complete list of ingredients and amounts can be found in the recipe card below.

• Pumpkin Puree: Canned pumpkin puree is ideal for this recipe. Be sure that you’re using pure pumpkin and not pumpkin pie filling.
• Shredded Zucchini: Some recipes will tell you to squeeze the moisture out of the zucchini first, but in this one, we want that extra liquid. Simply grate and measure! Use the larger holes of your box greater.
• Eggs: It’s important to let your eggs sit out and come to room temperature before baking with them. This helps you to create a fully mixed and cohesive batter.
• Pumpkin Pie Spice: Mix up your own blend using my pumpkin pie spice recipe if you like.
• Baking Soda, Baking Powder, and Vinegar: Together these ingredients create a chemical reaction that gives this bread a lovely fluffy texture.
• Chocolate Chips: Semi-sweet chocolate adds extra sweetness to the bread. It’s technically optional, but I really enjoy a little bit of chocolate along with the warm pumpkin spices.

How To Make Pumpkin Zucchini Bread

Recipe Tips

• Get your loaf pan ready. before you get started, line the pan with parchment paper. Leave extra paper on the long sides of the pan to help you remove the loaf once it’s baked. I like to use metal binder clips to hold the extra paper out of the way. If you don’t have parchment paper, lightly grease the pan with cooking spray.
• Adjust the sweetness. I used the bare minimum amount of sugar in this recipe, to keep it on the healthier side. It’s very lightly sweet this way. If you want a sweeter pumpkin zucchini bread, add up to ½ cup of additional sugar.
• Chocolate chip substitutions: Instead of chocolate, try adding chopped walnuts, pecans, or raisins to your pumpkin zucchini bread.
• Topping options: Extra chocolate chips are easy and delicious, but you can also make a simple icing of powdered sugar and milk to drizzle over the loaf once it’s fully cooled down. The glaze and drizzle from my pumpkin scones recipe would also be yummy here!
• Let it cool: Once baked, allow the bread to cool in the pan for about 10 minutes, then carefully remove it to cool down completely on a wire rack. Cutting into this bread while it’s still warm can be messy!

Storing Tips

• Storage: Once baked, you can store this quick bread in an airtight container at room temperature for 2-3 days.
• Freezing: To freeze, you can either freeze the entire loaf or individual slices. Wrap the pumpkin bread well with plastic wrap or foil, then place it in a freezer bag or container. Freeze for up to 3 months.
• Reheating: When you are ready to enjoy, you can thaw the pumpkin zucchini bread overnight, or toast slices straight from frozen.

More Quick Bread Recipes

• Classic Zucchini Bread
• Banana Bread
• Sweet Potato Bread
• Peanut Butter Bread
• Eggnog Bread
• Hawaiian Banana Bread
• Brown Butter Banana Bread

Recipe FAQs

Can I use other types of flour?

I haven’t specifically tested this recipe with anything other than all-purpose flour, but you should be able to use gluten-free flour or white whole-wheat flour in this bread to meet your dietary needs.

Can I double the recipe?

Yes! This is a wonderful recipe for sharing, and it freezes very well, so if you have a lot of zucchini, feel free to double. triple, or even quadruple the recipe!

Can I make pumpkin zucchini muffins?

Use this recipe to fill muffin tins and bake as directed. Reduce the baking time to 18-20 minutes. You can also try mini loaves (bake for about 35 minutes), or mini muffins (bake for about 15 minutes).

Should I peel zucchini before shredding it?

You don’t need to peel zucchini before shredding it, the little bits of green peel are pretty in the bread, and not at all noticeable, texture-wise. If you don’t want to see the zucchini in the bread, you can peel it, but you definitely don’t have to.

Bring on fall with this easy recipe for Pumpkin Zucchini Bread! The warm and cozy spices will have your house smelling amazing in no time at all!