Chocolate Chip Filled Pumpkin Zucchini Bread
Pumpkin zucchini bread is the perfect way to use up any leftover pureed pumpkin and those zucchini from your garden. The chocolate chips add the perfect touch of sweetness.
The seasons changing from summer to fall usually meant two things in my childhood home:
1. There would be lots of zucchini from the garden.
2. My mom would start making zucchini bread.
I’m experiencing the same phenomenon this summer with our abundance of zucchini, so I set out to make some of my mom’s chocolate chip zucchini bread.
I also had intentions to make pumpkin pancakes with some leftover pumpkin puree I had in the fridge, but decided to add it in my batter in place of the oil and this recipe was born!
What is zucchini bread anyway?
When I hear the word bread, I usually think of something savory, but this pumpkin zucchini bread is far from it!
Zucchini bread is a type of sweet quick bread that’s distinguished by the green flecks that show up after baking.
Some zucchini bread recipes are probably only slightly sweet, but I only know a few recipes and they all contain chocolate chips!
I like to serve this bread as a treat after dinner or a snack in the afternoon. My mom would even put some butter on a slice and serve it for breakfast when we were young!
Why do people bake with zucchini?
In baking, zucchini is similar to bananas or applesauce: it adds moisture and helps bulk up the batter while providing some nutrition to an otherwise unhealthy piece of bread.
So throw in some zucchini into your baked goods and you’ve got yourself a healthy snack! (I kid.)
1 cup white sugar
1 cup brown sugar
1 cup pumpkin puree
2 teaspoon vanilla
2 cups grated zucchini – the amount you’ll get from 2 medium-sized zucchinis
1 cup chocolate chips
3 cups flour
1 teaspoon salt
1/2 teaspoon baking powder
1 Tablespoon cinnamon
1 teaspoon baking soda
How to make Pumpkin Zucchini Bread
GREASE: Grease two 9×5 loaf pans and preheat oven to 350º.
COMBINE: Combine sugars, pumpkin, eggs, and vanilla until well mixed.
STIR: Gently stir in grated zucchini and chocolate chips.
COMBINE: Combine dry ingredients in a separate bowl and slowly add to wet ingredients, mixing well as you go.
BAKE: Pour batter evenly in loaf pans and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Recipe Tips and Substitutions
To grate your zucchini you can use a hand grater or a spiralizer. I prefer a food processor with a shredding disc because it’s quick and it keeps the zucchini mess contained.
Some recipes will have you squeeze the excess water out of the zucchini before you add it to the batter. Don’t do that! The zucchini brings moisture with it and if you remove the water, you’ll have dry pumpkin zucchini bread.
The original recipe calls for 1 cup of oil. I replaced that with pumpkin for this recipe, but you can try adding in 1/3 cup of oil if you’d like your bread to be moister.
I like to use a hand mixer to combine the sugars and eggs and then a spatula to mix in the zucchini and chocolate chips. You can use the hand mixer again when you add in the dry ingredients, just be sure it’s on a low setting.
More Zucchini Recipes
If you’re looking for more zucchini recipes check out:
I hope your family loves this pumpkin zucchini bread recipe! If you make it, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!
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Can add 1/3 cup oil for extra moisture. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size: 1
Amount Per Serving: Calories: 170Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 23mgSodium: 164mgCarbohydrates: 34gFiber: 2gSugar: 20gProtein: 3g
Can add 1/3 cup oil for extra moisture.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.