This Pumpkin Zucchini Bread Recipe is soft, moist, and perfectly spiced. Studded with dark chocolate chips, it’s the perfect cozy loaf to make this fall!

Zucchini Pumpkin Bread You’ll Eat Straight From the Pan

Don’t Say I Didn’t Warn You!

Every year, during the late summer, I start incorporating more zucchini into my baked goods like my banana zucchini oatmeal cups and one bowl chocolate chip banana zucchini bread. However, around the same time, I’m also starting to think about all things fall and more than ready to start using pumpkin.

So, I decided, why not do both? Honestly, it was the right decision, and this pumpkin and zucchini bread could not be more delicious. Here are a few reasons you need it in your life:

Texture – I see complaints over zucchini bread recipes coming out rubbery, but not around here! Follow my tips and tricks, and your loaf will turn out soft and moist every time you bake.
One-bowl – combine all the ingredients in a single bowl, and transfer them to a baking pan. Prep time is minimal, and cleanup is a breeze!
Nutritious – thanks to the pumpkin and zucchini, this sweet bread is full of vitamins, nutrients, and fiber, making it super filling.

— Enjoy!

Ingredients You’ll Need

Olive Oil: this takes the place of butter in most quick bread recipes, adding moisture and richness to the loaf. Make sure to choose a high-quality olive oil that you love the taste of.
Zucchini: we fold freshly shredded zucchini into the batter right before baking, and no one even notices it’s there.
Pumpkin Puree: use homemade pumpkin puree, or pick up a can of store-bought. Just be sure to get pure pumpkin and not pumpkin pie filling for this bread recipe.
Dark Brown Sugar: this adds just the right touch of sweetness with a subtle molasses flavor that adds delicious depth to the bread. If you prefer, you can swap the brown sugar for coconut sugar.
Large Eggs: these act as binders, helping the bread hold its shape. I haven’t tested this pumpkin zucchini bread with egg substitutes, and can’t guarantee your results if you do.
Flour: I use regular all-purpose flour for the base of the bread, but you can substitute a 1:1 all-purpose gluten-free flour if needed.
Dark Chocolate Chips: fold these into the batter for pockets of deliciousness in every bite. You can also use milk chocolate or even white chocolate, if preferred. Or, substitute dairy-free chocolate chips to keep this quick bread dairy-free. You can never go wrong with chopped nuts like walnuts, almonds, or pecans, either!

batter with zucchini and chocolate chips

How to Make Pumpkin Zucchini Bread

Whisk the wet ingredients in a large bowl. Then, stir in the dry ingredients.
Gently fold the grated zucchini and chocolate chips into the batter.
Transfer the bread batter to a loaf pan, and sprinkle extra chocolate chips on top, if desired.
Bake in a preheated oven until the bread is lightly golden and a toothpick inserted into the center comes out clean.
Cool the bread completely in the pan, and transfer it to a wire rack to slice. Enjoy!

Ashlea’s Tips & Tricks

Remove excess water – Zucchini holds a lot of water. So, you want to make sure to remove any excess liquid before adding it to the recipe to prevent the loaf from becoming soggy. My favorite way to release that excess moisture from the zucchini is to grate the zucchini and place it in a tea towel or clean paper towels. Then, wrap it up, and wring it out until all the extra moisture has been drained.
Use a parchment paper sling – this will make removing the bread from the pan simple and easy.
Avoid overmixing – Be careful to combine the bread ingredients just until no lumps remain. Continuing to mix will result in a dense, tough loaf.
Prevent browning – If your bread begins to brown too quickly in the oven, tent the pan with foil, and continue to bake until it is fully set.
Rotate the pan – To help the bread cook evenly, turn your loaf pan halfway through cooking.

Can I Turn Pumpkin and Zucchini Bread Into Muffins?

I haven’t tested it, but I don’t see why not! Follow the instructions as written. Then, divide the batter evenly in a muffin pan. Fill each cavity ⅔ of the way full. Then, bake as usual, keeping a close eye on the oven and adjusting the cooking time as needed. Muffins won’t take as long to bake! Or, try my pumpkin chocolate chip muffins instead!

How to Store and Freeze

Store: Once cool, transfer any leftover bread to a sealable bag or an airtight container. Store it at room temperature for 1-2 days or in the refrigerator for up to 1 week.
Freeze: Once cool, leftover bread will keep fresh in the freezer for up to 3 months. To store, wrap it tightly with plastic wrap, followed by aluminum foil, or transfer it to a freezer-safe container.
Serve: Thaw frozen bread in the fridge or at room temperature. Enjoy cold or warm individual slices for a few seconds in the microwave.

More Delicious Quick Bread Recipes

I hope you give this Pumpkin Zucchini Bread Recipe a try! It’s soft, sweet, perfectly spiced, and easy to make! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

Pumpkin Zucchini Bread

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Author: Ashlea Carver
Prep Time: 30 minutes
Cook Time: 65 minutes
Total Time: 1 hour 35 minutes
Yield: 1 loaf 1x
Category: Dessert
Method: Baking
Cuisine: American

Print Recipe

Description

This Pumpkin Zucchini Bread recipe is soft, moist, and perfectly spiced. Studded with dark chocolate chips, it’s secretly nutritious and so easy to make!

Ingredients

Units Scale

1/2 cup olive oil or neutral oil
1 cup pumpkin puree
1 cup packed dark brown sugar
2 eggs
1 1/2 teaspoons vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup grated zucchini (no need to squeeze out water)
1/2 cup dark chocolate chips (plus more for the top)

Instructions

Preheat oven to 350 degrees and lightly grease a 9×5 loaf pan with oil spray. To make it even easier to remove the bread, cut a strip of parchment paper and place it in the loaf pan like a sling.
In a large mixing bowl add the olive oil, pumpkin puree, dark brown sugar, eggs, and vanilla extract. Stir until well combined.
Next, add the flour, baking soda, pumpkin pie spice, and salt to the bowl. Stir until well combined.
Fold the grated zucchini and chocolate chips into the batter.
Transfer the batter to a prepared 9×5 loaf pan and sprinkle extra chocolate chips on top of the batter.
Bake the bread at 350 degrees for 60-65 minutes or until a toothpick inserted into the center comes out clean.
Remove the bread from the pan and let cool on a wire rack before slicing and serving.

Notes

Store: Once cool, transfer any leftover bread to a sealable bag or an airtight container. Store it at room temperature for 1-2 days or in the refrigerator for up to 1 week.

Freeze: Once cool, leftover bread will keep fresh in the freezer for up to 3 months. To store, wrap it tightly with plastic wrap, followed by aluminum foil, or transfer it to a freezer-safe container.

Serve: Thaw frozen bread in the fridge or at room temperature. Enjoy cold or warm individual slices for a few seconds in the microwave.