Zucchini Pumpkin Bread with White Chocolate Chips
If you’re ready for fall flavors, but not quite ready to let go of summer then you’ve got to try this pumpkin zucchini bread! I tweaked my grandmas zucchini bread recipe ever so slightly to come up with the best of both worlds and give you a delicious, moist bread that’s full of flavor. You’ve still got that summer feel with the shreds of zucchini, but a hint of fall with the pumpkin puree and pumpkin spice seasoning. I could have stopped there, but why would I? I also added white chocolate chips that take the flavor to the next level. I hope you enjoy this delicious loaf as much as my family did!
Zucchini Pumpkin Bread with White Chocolate Chips
This zucchini pumpkin loaf is a mix of summer and fall flavors bringing you the best of both worlds. It has shreds of zucchini making it super moist, and also has a warmth from the pumpkin spice seasoning. The white chocolate chips are an added treat! It's full of flavor and perfect for fall baking.
Ingredients
- 3 eggs
- 1/3 cup coconut oil, melted and cooled
- 1 cup sugar
- 1/2 cup pumpkin pureé
- 1 tsp. vanilla
- 2 cups grated zucchini (gently squeeze with a cloth to remove excess moisture - do not skip doing this!)
- 2 cups all purpose flour
- 1 tbsp. pumpkin spice seasoning
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 cup white chocolate chips
Instructions
- Preheat oven to 350°F.
- In a large bowl whisk together the eggs, coconut oil, sugar, pumpkin pureé, and vanilla.
- Use a spatula to stir in the zucchini.
- Add the flour, pumpkin pie spice, baking powder, and baking soda and mix together until a batter forms.
- Finally, add the white chocolate chips and stir into the batter.
- Transfer the batter to a parchment lined loaf pan. Bake for 50 minutes.
- Best served warm with a little bit of butter!