How To Make Pumpkin Chocolate Chip Zucchini Bread
This pumpkin zucchini bread is a good banana bread alternative. It’s full of warm fall flavors and is served with a delicate cream cheese glaze.
Serves:
Ingredients
- 3cupsflour
- 1tspcinnamon
- ½tspsalt
- 1tspbaking soda
- 1tspbaking powder
- 3eggs
- 2cupswhite sugar
- ⅓cupvegetable oil
- 1cupcanned pumpkin,(not pumpkin pie filling)
- 2cupszucchini,(do not drain or squeeze), shredded
- ½cupwalnuts,optional
- mini chocolate chips,optional
For Cream Cheese Glaze:
- ¼cupcream cheese,softened
- 4tbsppowdered sugar
- 4tbsplight cream
Instructions
-
Preheat oven to 350 degrees F. Grease and flour two loaf pans and set aside.
-
In a large bowl, combine flour, cinnamon, salt, baking soda, and baking powder with a whisk. In a separate bowl, mix eggs,oil, pumpkin and sugar.
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Add pumpkin mixture to dry ingredients and stir just until combined. Fold in zucchini and nuts or chocolate chips if using. Pour into prepared pans.
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Place in the oven and reduce heat to 325 degrees F. Bake 40 to 50 minutes for a 9×5-inch pan and 45 to 55 minutes for an 8×4-inch pan or until a toothpick comes out clean.
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Cool 20 minutes and remove from pans.
Cream Cheese Glaze:
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Beat cream cheese & powdered sugar together. Stir in cream a little at a time until glaze reaches desired consistency. Pour over cooled loaves.
Nutrition
- Calories: 550.36kcal
- Fat: 16.48g
- Saturated Fat: 4.12g
- Trans Fat: 0.08g
- Monounsaturated Fat: 8.69g
- Polyunsaturated Fat: 2.42g
- Carbohydrates: 94.26g
- Fiber: 2.65g
- Sugar: 56.25g
- Protein: 8.22g
- Cholesterol: 76.28mg
- Sodium: 405.52mg
- Calcium: 87.74mg
- Potassium: 237.33mg
- Iron: 1.53mg
- Vitamin A: 314.67µg
- Vitamin C: 6.90mg
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