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!