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.
