This pumpkin zucchini chocolate chip bread is one of those cozy bakes that just feels like home.
It’s super moist, loaded with fall flavors, and has just the right amount of melty chocolate in every bite.
I love how the zucchini makes it extra soft without tasting like veggies, and the pumpkin gives it that warm, spiced flavor we all crave when the weather cools down.
It’s great for breakfast, snacks, or gifting.
What You’ll Need
- 1 cup canned pumpkin puree
- 1 cup finely shredded zucchini (squeezed dry)
- 2 large eggs
- ½ cup vegetable oil
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¾ cup semi-sweet chocolate chips
Why I Love This Recipe
I make this bread every year when the mornings start to feel crisp. It’s the first thing I bake when I’m ready for fall, and it never lasts more than a day or two in my house.
- It’s ultra-moist and tender
- Uses up extra zucchini in the fridge
- Feels indulgent thanks to the chocolate, but still a little wholesome
- Freezes like a dream
- Smells like fall while baking
How Many Servings & Cook Time
- Servings: 8 thick slices
- Prep Time: 15 minutes
- Bake Time: 50–55 minutes
- Total Time: 1 hour 10 minutes
Macros (Per Slice – Approximate)
- Calories: 290
- Protein: 4g
- Carbs: 38g
- Fat: 14g
- Fiber: 2g
- Sugar: 20g
Why This Recipe Works (Quick Science)
Pumpkin puree brings moisture and density. Zucchini adds structure and tenderness without altering the flavor. Oil keeps the crumb soft. The combo of baking powder and baking soda gives just enough lift. And chocolate chips? They just make everything better.
Common Mistakes
- Not squeezing the zucchini dry — makes the batter too wet
- Overmixing — leads to dense, tough bread
- Using too much pumpkin — sounds good, but it can make the bread gummy
- Undercooking — the middle needs time to set, so don’t pull it out too early
What to Serve With
- A warm mug of chai or coffee
- A dollop of whipped cream or cream cheese spread
- Vanilla yogurt and fresh fruit for breakfast
- Salted butter, lightly melted
FAQ
Can I freeze this bread?
Yes! Wrap tightly in plastic and foil, freeze up to 3 months.
Do I need to peel the zucchini?
Nope. Just shred and squeeze out excess moisture.
Can I use fresh pumpkin?
Yes, just roast and puree first. Make sure it’s thick, not watery.
Can I make this into muffins?
Absolutely! Just reduce bake time to 18–22 minutes.
Tools You’ll Need
- Large mixing bowl
- Whisk or hand mixer
- Box grater
- Measuring cups and spoons
- 9×5 inch loaf pan
- Parchment paper
- Rubber spatula
Substitutions and Variations
- Swap chocolate chips for walnuts or pecans
- Use coconut oil instead of vegetable oil
- Sub half whole wheat flour for more fiber
- Add ½ tsp ground ginger for more spice
- Toss in a handful of dried cranberries
Make Ahead Tips
You can shred and squeeze the zucchini a day ahead and store it in the fridge. The whole loaf also keeps well for 2–3 days tightly wrapped at room temp.
Instructions
Step 1: Prep the zucchini
Grate 1 cup of zucchini using a box grater. Place it in a clean kitchen towel and squeeze out as much liquid as possible.
Step 2: Mix wet ingredients
In a large mixing bowl, whisk together 1 cup canned pumpkin puree, 2 large eggs, ½ cup vegetable oil, ¾ cup brown sugar, ¼ cup granulated sugar, and 1 tsp vanilla extract until smooth.
Step 3: Add zucchini
Fold in the 1 cup of squeezed, shredded zucchini to the wet mixture using a spatula.
Step 4: Mix dry ingredients
In a separate bowl, combine 1½ cups all-purpose flour, ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 tsp ground cinnamon, and ¼ tsp nutmeg. Mix well.
Step 5: Combine wet and dry
Gradually stir the dry ingredients into the wet mixture until just combined—don’t overmix.
Step 6: Fold in chocolate chips
Add ¾ cup semi-sweet chocolate chips and gently fold until evenly distributed.
Step 7: Pour into pan
Line a 9×5 loaf pan with parchment and pour in the batter, smoothing the top.
Step 8: Bake
Bake at 350°F (175°C) for 50–55 minutes, or until a toothpick comes out clean.
Step 9: Cool and serve
Let the bread cool in the pan for 10 minutes, then lift it out and cool fully before slicing.
Leftovers and Storage
Wrap cooled bread tightly in plastic or foil and keep at room temp up to 3 days. Refrigerate for up to a week. Freeze slices individually for grab-and-go ease.
Conclusion
This pumpkin zucchini chocolate chip bread is the kind of recipe you’ll want to come back to every fall—and maybe even year-round. It’s simple, cozy, and so satisfying. If you give it a try, let me know how it turned out in the comments. I’d love to hear what you think or help with any questions!
