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Healthy Pumpkin Zucchini Chocolate Chip Bread

Recipe credit goes to the Ambitious Kitchen

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 1 loaf


  • 1 1/2 Cups Whole wheat flour
  • 1 tsp. Baking soda
  • 1/4 tsp. Salt
  • 2 tsp. Cinnamon (more if desired)
  • 1/2 tsp. Ground ginger
  • 1/2 tsp. Nutmeg
  • 3/4 cup Canned pumpkin puree
  • 1 cup Shredded Bossa Nova zucchini
  • 1/3 cup Honey (or pure maple syrup)
  • 1 T. Coconut oil
  • 1 Egg
  • 1 tsp. Vanilla extract
  • 1/2 cup Unsweetened almond milk
  • 1/2 cup Chocolate chips (semi-sweet or dark)
  • 1/2 cup Chopped nuts and/or coconut (optional)


  1. Preheat oven to 350 degrees F. Grease a 9-inch loaf pan with nonstick cooking spray.

  2. In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

  3. In a separate large bowl combine pumpkin, zucchini, honey, oil, egg, and vanilla until well combined and smooth. Whisk in almond milk. 

  4. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips, reserving a few for sprinkling on top. 

  5. Bake for 50-60 minutes or until toothpick comes out clean. Cool on wire rack for 10-15 minutes, then remove bread from pan and transfer to wire rack to finish cooling.