Pumpkin Zucchini Bread With Chocolate Chips

Have you ever baked a bread that’s soft, moist, and packed with flavor, but still feels wholesome? If not, it’s time to make pumpkin zucchini bread with chocolate chips.

This recipe gives you a great way to use up extra zucchini and add seasonal pumpkin flair, all while sneaking in chocolate for that extra treat.

It’s a simple, satisfying combination that turns everyday ingredients into a comforting, delicious loaf.

No fuss, no special skills needed—just real ingredients that come together to make something everyone will love.

Table of Contents

Pumpkin Zucchini Bread With Chocolate Chips

Ingredients

1 1/2 cups whole wheat or white whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
3/4 cup pure pumpkin puree (unsweetened)
1 cup shredded zucchini (drain excess water)
1/3 cup honey (or pure maple syrup for a different flavor)
1 tablespoon olive oil or melted coconut oil
1 large egg
1 teaspoon vanilla extract
1/2 cup unsweetened vanilla almond milk
1/2 cup chocolate chips (use halal-friendly chocolate)

Instructions

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch loaf pan.
In a big bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
In another bowl, mix the pumpkin puree, shredded zucchini, honey, oil, egg, and vanilla extract until smooth. Pour in the almond milk and whisk until combined.
Gently add the wet ingredients to the dry mixture and stir until just combined. Don’t overmix. Fold in the chocolate chips, saving a few to sprinkle on top of the loaf.
Pour the batter into your greased loaf pan. Sprinkle the reserved chocolate chips on top. Bake for about 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

How To Store Pumpkin Zucchini Bread With Chocolate Chips?

To keep your bread fresh, wrap it tightly in plastic wrap or store it in an airtight container.

Leave it on the counter for up to 3 days. If you want it to last longer, store it in the fridge, where it can stay good for up to a week.

Expert Recipe Tips

Don’t skip draining the zucchini: This prevents the bread from getting too soggy. After shredding the zucchini, squeeze out the extra water using a clean kitchen towel or paper towel.
Don’t overmix the batter: Mix just until the ingredients are combined to avoid a dense loaf.
Use ripe zucchini: It’s easier to shred and blends better into the batter.
Customize the sweetness: You can adjust the honey or maple syrup to suit your taste.

Can You Freeze Pumpkin Zucchini Bread With Chocolate Chips?

Yes! This bread freezes really well. Wrap the loaf or slices tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe bag.

It can be frozen for up to 3 months. When you’re ready to eat, just thaw it in the fridge or on the counter, and it will taste as good as fresh.

What To Serve With Pumpkin Zucchini Bread?

This bread is tasty on its own, but you can enjoy it with a few extras:

Butter or cream cheese: Spread a little for extra richness.
Honey or maple syrup drizzle: Add a touch of sweetness if you like.
Fruit or yogurt: A slice of bread pairs nicely with fresh fruit or a spoonful of yogurt for a balanced breakfast.