Okay, friends, let’s talk fall baking! I seriously LIVE for this time of year. There’s just something so cozy about the smell of cinnamon and nutmeg wafting through the house, y’know? And this Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe? Oh. My. Goodness. It’s like a warm hug in bread form.
I know, I know – pumpkin AND zucchini? Trust me on this one! The zucchini adds the *perfect* amount of moisture, and you honestly can’t even taste it. Plus, those little bursts of chocolate? My favorite part is how easy it is to throw together. Seriously, even if you’re not a super experienced baker (like me, haha!), you can totally nail this. Get ready for some serious fall flavor!
Why You’ll Love This Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe
Quick and Easy Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe
Seriously, this recipe is SO simple! Even if you’re a baking newbie, you can totally rock this. I promise!
Moist and Flavorful Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe
The balance of pumpkin, zucchini, and chocolate is just… *chef’s kiss*. It’s perfectly moist and bursting with flavor. You won’t be able to stop at one slice!
Perfect for Fall Baking
What better way to use up those seasonal ingredients? It’s the ultimate fall treat, and it makes your house smell AMAZING. Just sayin’!
Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe Ingredients
Alright, let’s gather our goodies! Here’s what you’ll need to make this amazing Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe. Nothing too fancy, I promise!
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs – gotta be large!
- 1 cup pumpkin puree – not pumpkin pie filling, okay?
- 1 cup shredded zucchini, squeezed of excess moisture – seriously, squeeze it good!
- 1/2 cup chocolate chips – I like semi-sweet, but you do you!
See? Pretty straightforward. Now, let’s get baking!
How to Make This Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe
Preparing to Bake the Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe
First things first: let’s get that oven preheating to 350°F (175°C). You don’t want to forget this step! While it’s heating up, grease and flour your loaf pan. This is SUPER important, or else your bread will stick. Trust me, I’ve learned that the hard way!
Combining the Wet Ingredients for Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe
Grab a big bowl – we’re gonna mix the wet stuff! Toss in your sugar, oil, and eggs. Now, beat it all together until it’s smooth. I usually use my hand mixer, but a whisk works just fine if you’re feeling old-school. Then, stir in that pumpkin puree and zucchini. It’s gonna look a little…interesting, but don’t worry!
Mixing the Dry Ingredients
In a separate bowl (less dishes later, yay!), whisk together your flour, baking soda, cinnamon, nutmeg, cloves, and salt. Make sure you whisk it well so everything’s evenly distributed. No one wants a bite of straight baking soda, yuck!
Bringing it All Together
Okay, here comes the fun part! Gradually add the dry ingredients to the wet ingredients. Mix until *just* combined. Don’t overmix! Seriously, it’s better to have a few streaks of flour than to end up with tough bread. Finally, gently fold in those chocolate chips. Ooh, I’m getting excited just thinking about it!
Baking Your Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe
Pour that beautiful batter into your prepared loaf pan. Spread it out evenly, and pop it into the oven. Bake for 50-60 minutes. But keep an eye on it! The best way to tell if it’s done is to stick a toothpick into the center. If it comes out clean, you’re golden! If not, give it a few more minutes.
Cooling and Serving
Once it’s done baking, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. I know it’s tempting to dive right in, but trust me, it’s worth the wait. Slice it up and enjoy! This Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe is seriously amazing warm, but it’s also great the next day (if it lasts that long!).
Tips for the Best Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe
Want to make sure your Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe is *perfect* every time? Here are a few of my go-to tips! Seriously, these make a HUGE difference.
- **Squeeze that zucchini!** I can’t stress this enough. Get rid of as much moisture as possible, or you’ll end up with a soggy loaf.
- **Don’t overmix!** I know I already said it, but it’s worth repeating. Overmixing = tough bread. And nobody wants that.
- **Good quality chocolate chips are key.** Splurge a little! The better the chocolate, the better the bread. Trust me on this one.
Follow these, and you’ll be baking a masterpiece in no time!
Ingredient Notes and Substitutions for Your Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe
Okay, so maybe you’re missing an ingredient, or you wanna switch things up a bit? No problem! This Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe is pretty forgiving. Here’s the lowdown on some swaps you can make:
- **Flour:** Wanna go gluten-free? Use a good quality all-purpose gluten-free flour blend. I’ve had good luck with Bob’s Red Mill!
- **Spices:** Not a fan of cloves? Just leave ’em out! Or, add a pinch of allspice for something different. I love experimenting!
- **Chocolate Chips:** Dark chocolate, milk chocolate, even white chocolate chips would be delish! Or, chop up some nuts like walnuts or pecans for a little crunch. Yum!
Just have fun with it! Baking should be enjoyable, so don’t be afraid to get creative!
Storing Your Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe
Okay, so you’ve baked this amazing Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe… now what? Well, if you actually have any leftovers (which, let’s be real, is a big “if”!), just pop it in an airtight container. It’ll stay nice and moist for a few days at room temperature. Or, wrap it up well and stick it in the fridge for longer storage. Easy peasy!
Estimated Nutritional Information
Okay, so here’s the deal: I’m not a nutritionist! This is just a rough estimate, okay? It’ll vary depending on the brands you use. But for one slice, you’re looking at roughly: Calories: 250, Fat: 12g, Protein: 3g, Carbs: 35g.
Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe FAQs
Can I freeze this Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe?
Absolutely! This Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe freezes like a dream. Just wrap it up *really* well in plastic wrap, then pop it in a freezer bag. It’ll keep for a couple of months. When you’re ready to eat it, just let it thaw at room temperature. Easy peasy!
How do I keep my Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe moist?
Moisture is key, right? Make sure you squeeze out as much water as possible from that zucchini! Also, don’t overbake it. Start checking for doneness around 50 minutes. If you’re still worried, you can add a tablespoon or two of applesauce to the batter. Works like a charm!
Can I use different types of chocolate chips in this Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe?
Oh, for sure! Get creative! Semi-sweet chocolate chips are my go-to, but dark chocolate chips would be amazing. Or, if you’re feeling adventurous, try white chocolate chips! You could even do a mix of different kinds. It’s totally up to you! Baking is all about having fun, y’know?
Enjoy Your Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe
Okay, friends, that’s all there is to it! I really hope you love this Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe as much as I do. Seriously, it’s a winner! If you try it out, please leave a comment and let me know what you think! And don’t forget to rate the recipe! Oh, and if you snap a pic, share it on social media! I’d love to see your baking creations!
Print
Unbelievable Fall-Inspired Recipe: Chocolate Chip Bread
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy this delicious Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread. It combines the flavors of pumpkin and zucchini with chocolate chips.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1 cup shredded zucchini, squeezed of excess moisture
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
- In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In another bowl, combine sugar, oil, and eggs. Beat until smooth.
- Stir in pumpkin puree and zucchini.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in chocolate chips.
- Pour batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Squeeze excess moisture from zucchini.
- Adjust spices to your preference.
- Store in an airtight container.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
