This whole-wheat pumpkin chocolate chip zucchini bread is easy to make and delicious for breakfast or snack or dessert! It’s pumpkin season ya’ll! I’m always a little sad to leave summer behind but the promise of pumpkin everything on store shelves gives me a glimmer of hope for fall.
We’ve got one more week of our CSA (sad face) and are still getting zucchini in our boxes. To be honest, I’m not the biggest fan of summer squash but I do enjoy it grated into fritters and bread. So I made a few loaves of zucchini bread over the past few weeks and I’m still not sick of it. Especially when I tweaked the recipe and added in pumpkin, walnuts, and wait for it…CHOCOLATE CHIPS! Quick breads like banana bread and zucchini bread are the best because…they’re QUICK! And they’re quick to eat the morning too before you head out the door. Slice it up, slather on some butter or nut butter and you’re good to go! I usually have a couple slices with some eggs or a smoothie for extra staying power.Pumpkin is not only trendy this time of year, it’s also packed with nutrition like vitamins A, C and E. Plus, it’s so easy to swap into your baked good recipes. You can make an even swap for vegetable oil, replace half the butter with pumpkin, or replace 1/4 cup pumpkin for one egg. In this recipe, I swapped out 2/3 cup vegetable oil for 2/3 cup pumpkin! This recipe makes two loaves but you can easily freeze one loaf for future use. That’s what I did and it defrosted perfectly without impacting the quality at all. Also, if you have leftover canned pumpkin from this recipe, you can store it outside the can in the refrigerator for up to one week or in the freezer for up to three months. You can even store pumpkin in your ice cube tray to easily pop out when you need it!I brought an extra loaf to a wedding last weekend for one of my college friends. My college friends and I rented out an airbnb and we had this bread to eat in the morning…and late night when we got back from the wedding :). So this recipe is college friend approved.
- 2 medium zucchini (about 3 cups shredded)
- 1 cup coconut sugar
- 2/3 cup pumpkin puree
- 1/3 cup maple syrup
- 2 teaspoons vanilla
- 4 eggs
- 3 cups white whole-wheat flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup walnut halves, chopped, divided
- 1/2 cup mini chocolate chips
- Preheat oven to 350 degrees F. Grease two 9×5 inch loaf pans with butter or cooking spray.
- In a large bowl, mix together zucchini, sugar, pumpkin, maple syrup, vanilla and eggs.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt and cinnamon until combined.
- Stir dry ingredients into wet until combined. Fold in chocolate chips and walnuts, reserving about 1/4 cup walnuts for topping.
- Divide batter evenly into both pans. Bake 70-80 minutes, or until toothpick inserted into center comes out clean. Cool in pans for 10 minutes before removing loaves from pans and cooling on cooking rack. Cool completely before serving.
Divide recipe in half for one loaf or store second loaf in the freezer for future use!
Tell me, what pumpkin recipes are you most excited about?
For more pumpkin inspo, check out my recipes below!
I’m a nutrition coach and yoga teacher helping people to learn to love food again. I love cooking, taking pictures of my food and traveling around the world. Follow my blog for delicious, seasonal vegetarian recipes and simple strategies to bring more yoga and mindfulness into your life. And check out my e-book to learn how to improve your health through nutrition and yoga. Show me what deliciousness you make! Tag me @karalydonRD on Instagram.