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–+ servings
a pan of pumpkin bread with chocolate chips. In the background is a small pumpkin and fresh zucchinis.
5 from 1 vote

Pumpkin Zucchini Bread

Extra moist and delicious, this Pumpkin Zucchini Bread recipe is so simple to make, and packed with warm pumpkin spice and sweet chocolate chips.
Author Diana
Servings 12 Slices
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Equipment

  • 9x5 inch loaf pan approx. 23x13 cm
  • Large mixing bowl

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

Instructions

  • Preheat the oven to 350°F (180°C), or 160°C for a fan oven. Line a 9×5 inch (approx. 23×13 cm) loaf pan with parchment paper.
  • Mix eggs, pumpkin puree, sugar, and oil in a mixing bowl.
  • In the same bowl, add the flour, pumpkin spice, baking soda, baking powder, salt, and vinegar until just combined. Do not overmix the batter.
  • Gently fold in shredded zucchini and ⅓ cup of chocolate chips.
  • Transfer the batter to the prepared loaf pan. If desired, sprinkle an additional ¼ cup of chocolate chips on top.
  • Place the loaf pan in the oven and bake for approximately 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Let the bread cool in the pan for about 10 minutes, then remove it to cool completely on a wire rack.

Video

Notes

  • 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.

Nutrition

Serving: 1slice | Calories: 278kcal | Carbohydrates: 38g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 159mg | Potassium: 206mg | Fiber: 2g | Sugar: 16g | Vitamin A: 3176IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/pumpkin-zucchini-bread/