Can I Use Frozen Zucchini for Pumpkin Zucchini Bread with Chocolate Chips?

Yes, frozen shredded zucchini can be used, although its texture and moisture content may differ from fresh zucchini after thawing. Thaw it completely before adding it to the batter. Because this Pumpkin Zucchini Bread with Chocolate Chips relies on zucchini for moisture, avoid aggressively squeezing it dry. If the thawed zucchini releases an unusually large pool of excess liquid, drain off the loose liquid without wringing all the moisture from the zucchini itself.

Can I Make Pumpkin Zucchini Bread Without Chocolate Chips?

Absolutely. You can leave out the chocolate chips if you prefer a less sweet loaf. Pumpkin puree, brown sugar, cinnamon, pumpkin pie spice, and vanilla provide plenty of flavor on their own. You can also replace some or all of the chocolate chips with chopped walnuts or pecans. This variation adds crunch and allows the warm pumpkin spice flavor to stand out more prominently.

Why Is My Pumpkin Zucchini Bread Too Wet in the Middle?

An underbaked center can result from removing the loaf from the oven too early, using especially moisture-rich zucchini, or measuring ingredients inaccurately. Because this is a thick, moist quick bread, the center needs enough baking time to set completely. Bake Pumpkin Zucchini Bread with Chocolate Chips at 350°F for approximately one hour and test the thickest part with a toothpick. If wet batter sticks to it, continue baking and check again after several minutes. If the top is becoming too dark, loosely cover it with foil while the center finishes baking.

Easy Pumpkin Zucchini Bread with Chocolate Chips

Name: Pumpkin Zucchini Bread with Chocolate Chips
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 2 teaspoons ground cinnamon; 1 teaspoon pumpkin pie spice; 1/2 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 cup brown sugar; 3 large eggs; 1 cup pumpkin puree; 1/2 cup butter, softened; 1 tablespoon vanilla extract; 1 cup finely shredded zucchini, about 1 medium 8-inch zucchini; 1 1/2 cups chocolate chips

Description

Moist and warmly spiced Pumpkin Zucchini Bread with Chocolate Chips combines pumpkin puree, fresh shredded zucchini, cinnamon, pumpkin pie spice, brown sugar, vanilla, and chocolate chips in an easy homemade fall quick bread.

Ingredients

Scale

3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup brown sugar
3 large eggs
1 cup pumpkin puree
1/2 cup butter, softened
1 tablespoon vanilla extract
1 cup finely shredded zucchini, about 1 medium 8-inch zucchini
1 1/2 cups chocolate chips

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Instructions

Preheat the oven to 350°F and coat a 9-inch loaf pan with nonstick cooking spray.
Finely shred the zucchini with a box grater. Do not peel or squeeze the moisture from the zucchini.
In a large mixing bowl, combine the all-purpose flour, cinnamon, pumpkin pie spice, salt, baking soda, baking powder, and brown sugar.
In a separate bowl, combine the eggs, pumpkin puree, softened butter, vanilla extract, and finely shredded zucchini.
Add the wet ingredients to the dry ingredients and gently mix just until combined. Avoid overmixing the batter.
Gently fold the chocolate chips into the batter.
Transfer the batter to the prepared loaf pan and spread it evenly. Sprinkle a few additional chocolate chips over the top if desired.
Bake for approximately 60 minutes, or until a toothpick inserted into the center comes out clean or without wet batter attached.
Allow the bread to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to continue cooling before slicing.

Notes

Use plain pumpkin puree rather than sweetened pumpkin pie filling.
There is no need to peel the zucchini before shredding it.
Do not squeeze the moisture from the shredded zucchini because it helps keep the bread moist.
Mix the wet and dry ingredients only until combined to prevent the bread from becoming tough.
Add a few extra chocolate chips to the top of the batter before baking for a bakery-style appearance.
The chocolate chips can be omitted for a less sweet pumpkin zucchini bread.
Chopped walnuts or pecans can be added for extra flavor and crunch.
Store cooled bread wrapped tightly or in an airtight container at room temperature for up to 3 days for best freshness.
Freeze the completely cooled loaf or individual slices for up to 3 months. Thaw at room temperature before serving.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 391 kcal
Sugar: 30.3 g
Sodium: 265.3 mg
Fat: 15.1 g
Carbohydrates: 58.2 g
Protein: 8.6 g
Cholesterol: 61.2 mg