Chocolate Pumpkin Zucchini Bread is a rich, moist quick bread that combines pumpkin, zucchini, and plenty of chocolate for an irresistibly delicious treat. It’s easy to make and perfect for breakfast, an afternoon snack, or dessert.
Warmly spiced and wonderfully chocolatey, this bread is a cozy favorite during the fall and holiday season. Serve it plain or with a little butter for an extra-special treat everyone will love.
I love making bread. My mom made banana, pumpkin, and zucchini bread my entire childhood. It is our family’s favorite comfort food item that we take to people when they are under the weather. I have the best memories scraping the batter from the mixing bowl just so I could grab a bite.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
There is only one debate in my family when it comes to sweet breads: Should chocolate chips be added or not? Of course, I’m firmly on team chocolate chips, especially when it comes to banana bread! My dad says chocolate ruins the whole loaf, and my hubby agrees that the chocolate chips overpower the other flavors. I’ll just say this: leave this Chocolate Pumpkin Zucchini Bread to those of us who love a little extra chocolate because we love adding in chocolate chips.
The combination of chocolate, pumpkin, and zucchini brings together all of my favorite fall flavors in one incredibly moist and delicious loaf. It’s rich, chocolatey, and perfect for enjoying with a cup of coffee or as an afternoon treat. And share this bread, it makes a wonderful homemade gift for a friend or neighbor.
Sandra’s Tips
How to make Chocolate Pumpkin Zucchini Bread
Preheat the oven to 350°F. Grease and flour two 9×5-inch loaf pans, or line them with parchment paper.
In a large mixing bowl, whisk together the eggs and sugars. Stir in the pumpkin, oil, and vanilla until well combined.
In a separate bowl, whisk together the remaining dry ingredients. Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined. Fold in the zucchini and chocolate chips.
Divide the batter evenly between the prepared loaf pans. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pans for 10 minutes before slicing and serving. Enjoy!
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Chocolate Pumpkin Zucchini Bread
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Ingredients
- 2 cups sugar
- 1/2 cup canola or vegetable oil
- 3 eggs lightly beaten
- 1 cup canned pumpkin
- 2 3/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 2 cups shredded zucchini
- 1 1/4 cups semi-sweet chocolate chips
Instructions
- Preheat over to 350 degrees. Pour into two greased and floured or lined with parchment paper, 9-in. x 5-in. loaf pans.
- In a large mixing bowl, combine eggs and sugars.
- Stir in pumpkin, oil, and vanilla.
- In a medium mixing bowl combine the remaining dry ingredients.
- Add flour mixture gradually to the pumpkin mixture and mix until well combined.
- Stir in zucchini and chocolate chips.
- Pour batter into prepared pans. Place in oven and bake for 45-55 minutes or until breads are completely cooked.
- Cool bread in pans 10 minutes. Slice, serve, and enjoy!
Notes
I had all the ingredients in my pantry and made this today – awesome. So moist and delicious – didn’t make dinner ( I don’t on Fridays) but made this! Thanks for the incredible recipe.
Look amazing – thanks for sharing!
Great combination pumpkin and zucchini!
I just made this and it’s amazing! Even my son who hates veggies loooves it and couldn’t tell the zucchini was in here! New family staple
This makes me so happy, so happy you enjoyed it.
I made this loaf for a surprise ingredient home ec project and this smelt and tasted sooo good. would recommend 🙂