Why Make This Recipe
Pumpkin Zucchini Bread is a delicious and healthy treat perfect for any time of year. It combines the rich flavors of pumpkin and zucchini, making it moist and flavorful. This bread is not only easy to make but also a great way to sneak some veggies into your diet. Plus, the addition of chocolate chips brings a sweet surprise in every bite!
How to Make Pumpkin Zucchini Bread
Ingredients
- 1/2 cup melted coconut oil or unsalted butter (softened)
- 1/3 cup honey
- 3/4 cup pumpkin puree
- 2 large eggs
- 3/4 heaping cup shredded zucchini
- 1 3/4 cup whole-wheat pastry flour (or whole-wheat flour)
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 cup semisweet chocolate chips (+ extra for sprinkling on top)
Directions
- Preheat the oven to 350°F (175°C) and grease a loaf pan with non-stick cooking spray or line it with parchment paper.
- In a large bowl, add the softened butter (or coconut oil), pumpkin puree, and honey. Use an electric mixer on HIGH for 1-2 minutes until it becomes light and fluffy. If you don’t have a mixer, you can use a wooden spoon instead.
- Next, add the eggs and beat them just until combined.
- Take the shredded zucchini and place it in a paper towel. Squeeze out the excess water over the sink until little to no water comes out.
- Add the grated zucchini to the wet ingredients and stir to combine using a wooden spoon.
- In a separate bowl, mix the dry ingredients: whole-wheat flour, baking soda, baking powder, pumpkin pie spice, and salt. Then add the dry mixture to the wet mixture and stir to combine. It’s okay if a few streaks of flour remain; do not over mix.
- Fold in the chocolate chips gently.
- Scrape the batter into the prepared loaf pan and sprinkle some extra chocolate chips on top.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
- Allow the bread to cool in the pan, then slice and serve.
- Store the bread on the counter for one day and then move it to the fridge covered for maximum freshness. When ready to enjoy, heat up a slice in the microwave for a few seconds.
How to Serve Pumpkin Zucchini Bread
Pumpkin Zucchini Bread is fantastic on its own, but you can also spread a little butter or cream cheese on top for extra flavor. It makes a great breakfast, snack, or dessert option. Enjoy it with coffee or tea for a cozy treat!
How to Store Pumpkin Zucchini Bread
To keep your Pumpkin Zucchini Bread fresh, store it on the counter for up to one day. After that, transfer it to the refrigerator in a covered container. This helps maintain its moistness and flavor. You can freeze the bread in slices for longer storage; just wrap it well in plastic wrap and aluminum foil.
Tips to Make Pumpkin Zucchini Bread
- Make sure to squeeze out enough water from the zucchini; this helps keep the bread from becoming soggy.
- For a more intense flavor, consider adding nuts or dried fruits.
- If you prefer a less sweet bread, reduce the amount of honey.
Variation
You can substitute the semisweet chocolate chips with dark chocolate or even nuts. For a pumpkin spice twist, add chopped walnuts or pecans for extra crunch.
FAQs
Q: Can I use canned pumpkin for this recipe?
A: Yes, canned pumpkin puree is perfect for this recipe.
Q: What if I don’t have whole-wheat flour?
A: You can use all-purpose flour instead, but whole-wheat flour adds a nice nutty flavor and extra nutrition.
Q: Can I make this bread vegan?
A: Yes! Substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) and use a plant-based butter alternative.