Summer meets fall in this Chocolate Chip Pumpkin Zucchini Bread!
During late August/early September when your heart is longing pumpkin and cozy sweaters but the weather is still screaming summer produce and tank tops, this Chocolate Chip Pumpkin Zucchini Bread is the perfect thing to bake!
Marc and I live in a duplex in Saint Paul with an awesome sunroom. It’s definitely my favorite room in our little home as it’s in the front of our duplex and is three walls of windows. So much natural light! Unfortunately, during the cold winter months we shut the french doors to the sunroom and seal it off so we don’t have to heat the extra room (and lose heat through the windows) and during the super hot days (today would be a great example) we close it off and crank up the A/C.
Since it’s the room with the best lighting it’s also where I do all of my food photography. So really what I want you to picture is me, already hot from being in the kitchen with the oven on, with beads of sweat running down my forehead, snapping pictures of this bread. Where there’s a will, there’s a way, people! Even though it was a scorcher out today I was determined to do some baking.
The idea for this bread started when I eyed a can of pumpkin in our cupboard and, despite the 100 degree temps we have going on here in Minnesota, I was craving pumpkin bread. But then I saw the three zucchini on our counter ready to be made into some delicious zucchini bread. So I decided to do something crazy and combine the classic summer quick bread with the comforting fall quick bread into a late summer/early fall treat.
How to Make Chocolate Chip Pumpkin Zucchini Bread
This bread turned out exactly as I was hoping…it is delicious! It has the spices of pumpkin bread – cinnamon, nutmeg, and cloves – and is filled with green specks of zucchini. The bread stays incredibly moist from the pumpkin, zucchini, and the addition of Greek yogurt. With the addition of the Greek yogurt, I didn’t feel the need to add any butter or oil to the bread and it definitely didn’t need it. I also added chocolate chips at the end because, well, I wanted to, but you could definitely leave them out if you wanted. You could also add walnuts or pecans if you like nuts in your bread.
So if you’re hanging onto the last few weeks of summer but starting to crave the flavors of fall, this bread is for you! It’s a great way to use up all that zucchini but also get your early pumpkin fix.
Like this recipe? Then you’ll love these, too:
- 3 large eggs
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup canned pumpkin puree
- 1 cup plain Greek yogurt I used Chobani
- 2 tsp pure vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 2 cups shredded zucchini
- 1 cup semi-sweet chocolate chips
- Grease and flour two 9x5" loaf pans. Set aside.
- Preheat oven to 350 degrees F.
- In large bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Whisk to combine.
- In large bowl with electric mixer, beat together eggs, granulated sugar, and brown sugar.
- Add pumpkin, Greek yogurt, and vanilla extract, beating until well combined.
- Slowly add dry ingredients, just until combined.
- Fold in shredded zucchini and chocolate chips.
- Pour batter evenly into prepared loaf pans.
- Bake in preheated oven for 40-50 minutes, or until knife or tester comes out clean.
- Cool in pan for 20 minutes, then remove from pan and cool on wire rack completely.