Pumpkin Zucchini Chocolate Chips Bread

Jump to recipe

Pumpkins are a traditional fall icon due to their comfortable rustic orange color, which fits the shifting colors of autumn leaves. When combined with spices, it creates a cozy feeling that is ideal for the cool temperatures of Fall.

This quick bread is bursting with autumn flavors. Of course, the smoothness of pumpkin puree and the sweet woody tastes of spices give this bread a dense and naturally moist texture with every slice, and the sweetness of chocolate chips in every mouthful. Enjoy!

Makes 1 loaf pan

Ingredients:

• 3 cups flour

• 1 teaspoon cinnamon

• ½ teaspoon salt

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 3 eggs

• 2 cups white sugar

• ⅓ cup vegetable oil

• 1 can 15oz pure pumpkin puree

• 2 cups shredded zucchini do not drain or squeeze

• ½ cup semi-sweet chocolate chips

Let's bake!

1. Preheat oven to 350°F. Grease and flour your loaf pan and set aside.

2. In a large bowl, combine flour, cinnamon, salt, baking soda, and baking powder with a whisk. In a separate bowl, mix eggs, oil, pumpkin, and sugar.

3. Add pumpkin mixture to dry ingredients and stir just until combined.

4. Fold in zucchini and chocolate chips.

5. Pour into prepared pans.

6. Place in the oven and reduce heat to 325°F. Bake 50 -60 minutes or until a toothpick comes out clean. DO not over bake!

7. Cool 20 minutes and remove from pans.