Homemade Chocolate Pumpkin Spice Zucchini Bread

If you ask me, chocolate and pumpkin spice are a match made in heaven.

This cozy twist on classic zucchini bread brings together warm fall spices and rich chocolate chips in every slice. The hidden zucchini adds moisture and a bit of nutrition, while keeping the bread tender and soft.

It’s the kind of recipe that makes your kitchen smell amazing while it bakes, with cinnamon and nutmeg wafting through the house. The pumpkin pie spices blend perfectly with dark chocolate, creating something that feels special but isn’t fussy.

It’s a family-friendly treat that works for breakfast, snack time, or dessert – especially nice on those crisp autumn mornings with a hot cup of coffee.

What Kind of Pumpkin Should I Use?

For this recipe, you’ll want to grab pure pumpkin puree from the store – not pumpkin pie filling, which already has spices and sweeteners mixed in. The most common brand you’ll find is Libby’s, but any brand of 100% pure pumpkin puree will work just fine. While you could make your own pumpkin puree from scratch using sugar pumpkins (also called pie pumpkins), the canned stuff is actually more consistent in texture and moisture content, which helps ensure your bread turns out right every time. Just make sure when you’re at the store to double-check the label – it’s easy to accidentally grab pumpkin pie mix instead of plain pumpkin puree.

Options for Substitutions

This recipe is pretty forgiving and has several swap options if you’re missing something:

• Eggs: For each egg, you can use either 1/4 cup mashed banana, 1/4 cup applesauce, or a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water, let sit for 5 minutes).
• Pumpkin puree: You can swap this with mashed sweet potato, butternut squash puree, or applesauce. Just make sure whatever you use isn’t too wet.
• White sugar: Brown sugar works great here, or use coconut sugar for a less refined option. You could even try reducing the sugar to 1/2 cup if you prefer less sweetness.
• Vegetable oil: Feel free to use melted coconut oil, canola oil, or even unsweetened applesauce (though the texture might be slightly less moist with applesauce).
• Regular flour: You can use whole wheat flour for up to half the amount, but using all whole wheat might make the bread too dense. For gluten-free, try a 1:1 gluten-free flour blend.
• Chocolate chips: Dark chocolate chips, milk chocolate chips, or even chopped nuts work great. You can also skip them completely if you prefer.
• Zucchini: Yellow summer squash works just as well as zucchini. Just make sure to grate it the same way.

Watch Out for These Mistakes While Baking

The biggest mistake when making zucchini bread is over-mixing the batter – stop stirring as soon as the dry ingredients are incorporated, as too much mixing will lead to a dense, tough loaf. A common error is squeezing out the moisture from the zucchini, but for this recipe, you actually want to keep all that natural moisture since it helps create a perfectly moist bread. When measuring the flour, avoid scooping directly with the measuring cup – instead, spoon the flour into the cup and level it off with a knife to prevent using too much flour, which can make your bread dry. For the best texture and flavor distribution, toss the chocolate chips in a little flour before adding them to the batter to prevent them from sinking to the bottom, and make sure your pumpkin puree is well-drained to avoid a gummy texture in your finished bread.

What to Serve With Pumpkin Zucchini Bread?

This cozy quick bread is perfect for breakfast or as an afternoon snack with a hot cup of coffee or chai tea. For breakfast, try spreading a slice with cream cheese or butter and serving it alongside some fresh fruit and Greek yogurt for a filling morning meal. If you’re hosting brunch, pair it with some scrambled eggs and crispy bacon to balance out the sweetness. The bread also makes a great afternoon pick-me-up when served with a scoop of vanilla ice cream or a dollop of whipped cream if you’re feeling a bit indulgent!

Storage Instructions

Counter Storage: This chocolate pumpkin spice zucchini bread stays fresh at room temperature for up to 3 days. Just wrap it well in plastic wrap or keep it in an airtight container. I like to place a paper towel under the bread to absorb any extra moisture from the zucchini.

Refrigerate: Want it to last longer? Pop it in the fridge in an airtight container, and it’ll stay good for up to a week. The chocolate chips might get a bit firm, but that’s totally normal!

Freeze: This bread freezes really well for up to 3 months. I usually slice it before freezing, wrapping individual pieces in plastic wrap and storing them in a freezer bag. This way, I can grab just what I need when the craving hits!

Thaw & Enjoy: When you’re ready to eat your frozen bread, just let it thaw overnight in the fridge or for a couple of hours on the counter. If you like it warm, give it a quick 10-15 seconds in the microwave – it makes the chocolate chips slightly melty and extra good!

Preparation Time	15-20 minutes
Cooking Time	55-65 minutes
Total Time	70-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 30-35 g
• Fat: 100-110 g
• Carbohydrates: 300-320 g

Ingredients

• 2 large eggs
• 1 cup pumpkin puree (8 oz, not pumpkin pie mix)
• 3/4 cup white sugar
• 1/2 cup vegetable oil
• 2 1/2 cups regular flour
• 3 teaspoons pumpkin pie spice (or use 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, 1/8 teaspoon cloves)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon white vinegar
• 1 1/2 cups grated zucchini (no need to drain)
• 1/3 cup semi-sweet chocolate chips (plus an extra 1/4 cup for the top, if desired)

Step 1: Prepare the Oven and Loaf Pan

Preheat your oven to 350°F (180°C), or 160°C if using a fan oven.

Line a 9×5 inch (approximately 23×13 cm) loaf pan with parchment paper, ensuring it fits snugly and the excess parchment hangs over the sides for easy removal later.

Step 2: Combine Wet Ingredients

In a mixing bowl, whisk together the eggs, pumpkin puree, sugar, and oil until the mixture is smooth and well-blended.

This forms the base of your batter and ensures even distribution of flavors.

Step 3: Add Dry Ingredients

To the same mixing bowl, add the flour, pumpkin spice, baking soda, baking powder, salt, and a splash of vinegar.

Stir these ingredients just until combined.

Avoid overmixing to prevent the bread from becoming dense.

Step 4: Incorporate Zucchini and Chocolate Chips

Gently fold in the shredded zucchini and ⅓ cup of chocolate chips, ensuring they are evenly distributed throughout the batter.

This adds moisture and delicious bursts of chocolate in every bite.

Step 5: Pour Batter into the Loaf Pan

Transfer the batter into the prepared loaf pan, spreading it evenly.

If you wish, sprinkle an additional ¼ cup of chocolate chips on top for extra chocolaty goodness.

Step 6: Bake the Bread

Place the loaf pan in the preheated oven.

Bake for approximately 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

This ensures the bread is cooked through.

Step 7: Cool and Serve

Allow the bread to cool in the pan for about 10 minutes.

Then, carefully lift it out using the parchment paper overhang and transfer it to a wire rack to cool completely.

Slice and enjoy your perfectly moist pumpkin zucchini chocolate chip bread!