Double Chocolate Pumpkin Zucchini Bread is a sweet, quick bread perfect for breakfast, a snack, or dessert. It’s great for the holiday season.
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.
There is only one debate in my family over these quick bread recipes: Should chocolate chips be added or not? Of course, I vote yes, especially in banana bread.
My dad says that the chocolate ruins the entire loaf, and my hubby agrees that chocolate chips overpower the rest of the flavors. I will just say this now: Leave this loaf of Double Chocolate Pumpkin Zucchini Bread to us who love chocolate chips in their bread. We can make you something without chocolate later.
The combination of chocolate, pumpkin, and zucchini are all of my fall favorites in one loaf. I can’t wait for you to have a slice or two of this bread all to yourself. Remember, this bread is a perfect gift for a friend. It will make their day.
How do you make Double Chocolate Pumpkin Zucchini Bread?
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 bread is completely cooked.
Cool bread in pans 10 minutes. Slice, serve, and enjoy!
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Double Chocolate Pumpkin Zucchini Bread
Ingredients
- 3 eggs lightly beaten
- 1 cup sugar
- 1 cup brown sugar
- 1 cup canned pumpkin
- 1 cup canola or vegetable oil
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 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.