Pumpkin Zucchini Bread with Chocolate Chips
- Total Time: 1 hour 5 mins
- Yield: 2 loaves 1x
Description
This recipe combines the classic summer quick bread with the comforting fall quick bread into a late summer/early fall treat.
Ingredients
- 3 large eggs
- 1 cup (240 ml) granulated sugar
- 1 cup (240 ml) brown sugar
- 1 cup (240 ml) canned pumpkin puree
- 1 cup (240 ml) plain Greek yogurt (I used Chobani)
- 2 tsp pure vanilla extract
- 3 cups (720 ml) 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 (480 ml) shredded zucchini
- 1 cup (170 g) semi-sweet chocolate chips
Instructions
- Grease and flour two 9×5″ 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.
- Enjoy!
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
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Frequently Asked Questions
What does Greek yogurt do in this bread, and can I substitute it?
The recipe calls for 1 cup of plain Greek yogurt (the author used Chobani), which adds moisture and a slight tang while helping bind the batter alongside 3 eggs and 1 cup of pumpkin puree. Plain regular yogurt or sour cream can substitute 1:1 if needed.
Do I need to drain or salt the shredded zucchini before adding it?
No — the recipe calls for 2 cups of shredded zucchini folded in at the end with the chocolate chips, with no salting or draining step. Its moisture contributes to the bread's tender crumb alongside the pumpkin and yogurt.
How do I know when the loaves are done, and how should I cool them?
Bake at 350°F for 40-50 minutes, or until a knife or tester inserted in the center comes out clean. Cool the loaves in the pans for 20 minutes, then remove and cool completely on a wire rack before slicing. 
