why make this recipe
Pumpkin Zucchini Bread with Chocolate Chips is a delightful treat perfect for any time of the year, especially in the fall. This recipe brings together the comforting flavors of pumpkin and zucchini, combined with rich chocolate chips to make every bite a delicious experience. It’s a great way to use up extra zucchini and canned pumpkin, and it’s also a wonderful way to sneak in some veggies without anyone noticing!
how to make Pumpkin Zucchini Bread With Chocolate Chips
Ingredients:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 cup grated zucchini (about 1 medium zucchini) (Make sure to thoroughly drain the zucchini after grating.)
- 1/2 cup chocolate chips (semi-sweet or dark)
Directions:
- Preheat your oven to 350°F (175°C) and grease your loaf pan.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, spices (cinnamon, nutmeg, ginger), and salt.
- In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until combined. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and grated zucchini.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the chocolate chips gently.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
how to serve Pumpkin Zucchini Bread With Chocolate Chips
This bread is delicious served warm or at room temperature. You can slice it and enjoy it on its own or spread a bit of butter on top. It’s great for breakfast, as a snack, or as a dessert. Pair it with a cup of coffee or tea for a cozy treat.
how to store Pumpkin Zucchini Bread With Chocolate Chips
To store this bread, keep it in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it in plastic wrap and place it in the fridge for up to a week. You can also freeze it by wrapping it tightly in plastic wrap and then in aluminum foil. It will last in the freezer for up to three months. Just thaw it at room temperature before serving.
tips to make Pumpkin Zucchini Bread With Chocolate Chips
- Make sure to drain the grated zucchini well to avoid excess moisture in the bread.
- Don’t overmix the batter as this can make the bread dense.
- Experiment with different types of chocolate chips, like milk chocolate or white chocolate, to change up the flavor.
variation
You can add nuts like walnuts or pecans for extra crunch. If you want a healthier version, consider reducing the amount of sugar or using a sugar substitute.
FAQs
Can I use fresh zucchini instead of canned?
Yes! You can use fresh zucchini, but make sure to grate it and drain it well to remove excess moisture.
Is there a gluten-free option for this recipe?
You can substitute the all-purpose and whole wheat flour with a gluten-free flour blend that is suitable for baking.
How can I tell when the bread is done baking?
Insert a toothpick into the center of the bread; if it comes out clean or with a few moist crumbs, the bread is done. If it comes out with wet batter, it needs more time in the oven.
Pumpkin Zucchini Bread with Chocolate Chips
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 cup grated zucchini drained
- 1/2 cup chocolate chips semi-sweet or dark
Instructions
- Preheat your oven to 350°F (175°C) and grease your loaf pan.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, spices, and salt.
- In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until combined. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and grated zucchini.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the chocolate chips gently.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
