Name: Ultimate Fall Chocolate Chip Pumpkin Bread: A Sinful Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 1 cup granulated sugar; 1/2 cup vegetable oil; 2 large eggs; 1 cup pumpkin puree; 1 cup shredded zucchini, squeezed dry; 1 cup chocolate chips

Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe

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Oh, hello there, fellow baking enthusiast! Fall, right? It just *screams* for something warm and delicious coming out of the oven. And trust me, nothing beats the smell of cinnamon and spices wafting through the house on a crisp autumn day. I’ve been baking up a storm lately, trying to find the *perfect* fall treat, and I think I’ve finally nailed it with this Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe.

Now, I know what you’re thinking: pumpkin *and* zucchini? Together? But honestly, it’s a match made in heaven! The pumpkin gives it that classic fall flavor, while the zucchini adds a sneaky bit of moisture (and a little bit of health, shhh!). Plus, those chocolate chips? Total game-changer. I remember one year, I tried to get away without the chocolate chips, and my kids nearly rioted. Never again! This Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe is now a non-negotiable autumn staple in our house, and I just *know* you’re going to love it too!

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 is so easy, even *I* can’t mess it up! And that’s saying something, haha! From bowl to oven in, like, 15 minutes? Yes, please!

Delicious Fall Flavors in Chocolate Chip Pumpkin Zucchini Bread Recipe

Pumpkin spice, warm cinnamon, and sweet chocolate? It’s like fall exploded in the *best* way possible. My favorite part is how the spices complement the richness of the chocolate.

Moist and Tender Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe

No dry, crumbly bread here! This loaf is seriously moist and tender, thanks to the pumpkin and zucchini. It practically melts in your mouth! You’ll want to make it again and again.

Ingredients for Your Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe

Alright, let’s gather our goodies! Nothing too fancy here, promise. Just good ol’ pantry staples that, when mixed together, create pure magic. Trust me on this one, you probably have most of this stuff already. Having everything prepped makes the whole process so much smoother, you know? Okay, let’s dive in!

Dry Ingredients

First up, the dry stuff: You’ll need 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda (don’t skip this!), 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon (because, fall!), 1/2 teaspoon of ground nutmeg, and just a pinch – 1/4 teaspoon – of ground cloves.

Wet Ingredients

Now for the wet! Grab 1 cup of granulated sugar, 1/2 cup of vegetable oil (or melted coconut oil, if you’re feeling fancy!), 2 large eggs, and 1 cup of pumpkin puree (not pumpkin pie filling, okay?).

Key Additions

And finally, the stars of the show! You’ll need 1 cup of shredded zucchini, but *really* squeeze out all the extra water – I use paper towels, works like a charm! – and 1 cup of chocolate chips (I like semi-sweet, but hey, you do you!).

How to Make Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe: Step-by-Step

Okay, here’s where the magic *really* happens! Don’t worry, it’s easier than you think. Just follow these steps, and you’ll be munching on delicious bread in no time. I’ve tried to make it super clear, so even a total beginner can nail it. Let’s do this!

Preparing for Your Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe

First things first: crank that oven to 350°F (175°C). While it’s heating up, grease and flour a loaf pan. I usually use baking spray with flour already in it – so easy! If you don’t have that, just grease it with butter or shortening, then dust with flour. Tap out any extra. This step is *crucial* to avoid a sticky situation later. Trust me!

Combining the Dry Ingredients for Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe

In a large bowl, whisk together your flour, baking soda, salt, cinnamon, nutmeg, and cloves. Whisking is important! It helps distribute everything evenly, so you don’t end up with pockets of baking soda. Nobody wants *that*! Just a quick whisk, though, don’t overdo it.

Mixing the Wet Ingredients for Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe

In a *separate* bowl, combine your sugar, oil, and eggs. Beat them together really well. I like to use an electric mixer for this, but you can totally do it by hand. Just make sure everything is nicely combined and a little bit fluffy. Then, stir in your pumpkin puree and that squeezed-dry zucchini. It might look a little weird, but trust the process!

Bringing It All Together to Make Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe

Now, gradually add the dry ingredients to the wet ingredients, mixing until *just* combined. Don’t overmix! Seriously, this is key. Overmixing makes the bread tough. Just stir until the flour disappears. Then, gently fold in your chocolate chips. I like to save a few to sprinkle on top – makes it look extra pretty!

Baking Your Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe

Pour that beautiful batter into your prepared loaf pan and bake for 50-60 minutes. Or, until a toothpick inserted into the center comes out clean. Start checking around 50 minutes, because ovens vary, you know? Once it’s done, let it cool in the pan for 10 minutes before transferring it to a wire rack to cool *completely*. I know, it’s torture, but it’s worth it! Letting it cool prevents it from falling apart. Enjoy!

Tips for the Best Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe

Squeezing Zucchini for Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe

Seriously, don’t skimp on this! Soggy zucchini = soggy bread. I wrap the shredded zucchini in a clean kitchen towel and *squeeze*! You’ll be amazed at how much water comes out. It’s worth the extra effort, promise!

Spice Adjustments for Your Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe

Not a fan of cloves? Dial it back! Love cinnamon? Go wild! This recipe is totally customizable. My secret? A pinch of ginger adds a lovely warmth. Experiment and find *your* perfect blend!

Checking for Doneness for Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe

The toothpick test is your friend! But also, look for the bread to pull away slightly from the sides of the pan. And it should spring back when you gently press it. Don’t worry if there are a few moist crumbs on the toothpick; you don’t want it *completely* dry!

Variations on This Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe

Okay, so you’ve made the basic recipe (amazing!). Now, let’s get a little crazy! This bread is *begging* to be customized. Here are a few ideas to get your creative juices flowing. Have fun with it!

Adding Nuts to Your Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe

Chopped walnuts or pecans? Oh, yes! About 1/2 cup should do the trick. Toast them lightly for extra flavor! Trust me, it’s worth the extra step!

Using Different Chocolate in Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe

Not feeling semi-sweet? Go for white chocolate chips for a super-sweet treat! Or, dark chocolate for a more sophisticated flavor. I’ve even used chocolate chunks before – yum!

Spicing Up Your Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe

A pinch of ground ginger or cardamom takes this bread to a whole new level! Seriously, try it! Just a little bit goes a long way. Maybe 1/4 teaspoon? You can always add more next time.

Storing Your Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe

Alright, so you didn’t eat the *whole* loaf in one sitting? Impressive! Here’s how to keep that deliciousness going. Proper storage is key to keeping it moist and yummy!

Storing Leftover Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe

For short-term storage, just wrap it tightly in plastic wrap or pop it in an airtight container at room temperature. It’ll stay good for about 2-3 days. Want it to last longer? Stick it in the fridge! It’ll keep for up to a week that way. Just be sure to wrap it well!

Reheating Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe

Okay, cold bread isn’t the *worst*, but warm bread is where it’s at, right? Pop a slice in the microwave for, like, 15-20 seconds. Or, toast it lightly for a crispy edge! My personal fave? A quick zap in the microwave, then a smear of butter. Mmm!

Frequently Asked Questions About Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe

Can I freeze Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe?

Absolutely! This Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread freezes like a dream. Just wrap it *really* well in plastic wrap, then foil, and it’ll keep for up to 3 months. When you’re ready to eat it, let it thaw overnight on the counter. It’s almost as good as fresh!

Can I reduce the sugar in Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe?

You can, but it might affect the texture a bit. I wouldn’t reduce it by more than 1/4 cup. You could also try using a natural sweetener like maple syrup or honey, but keep in mind that they’ll add a slightly different flavor. Experiment and see what you like best!

Can I use frozen zucchini in Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe?

Yep, frozen zucchini works just fine! Just make sure you thaw it completely and *squeeze* out all the excess moisture. Seriously, squeeze it like your life depends on it! Otherwise, your bread might end up a little soggy. Nobody wants that!

Nutritional Information for Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe

Okay, important note: the nutrition info can vary *a lot* depending on the brands you use and how big your slices are. So, this is just a general estimate, okay? Don’t take it as gospel!

Enjoy Your Fall-Inspired Chocolate Chip Pumpkin Zucchini Bread Recipe

Alright, my friend, go bake this bread! Then, come back and tell me what you think! Leave a comment, rate the recipe, and share your yummy creations on social media! Happy baking!