1/2cupsemisweet chocolate chips+ extra for sprinkling on top
Preheat the oven to 350 and grease a loaf pan with non-stick cooking spray or line with parchment paper.
In a large bowl, add the softened butter, pumpkin puree, and honey. Using an electric mixer on HIGH for 1-2 minutes, until light and fluffy. (I do recommend using a mixer, however mixing together with a wooden spoon would also work)
Next, add the eggs and beat just until combined.
Place the shredded zucchini in a paper towel and squeeze out the excess water over the sink until little to no water is left dripping off.
Add the grated zucchini to the wet ingredients, and use a wooden spoon stir to combine.
Add the wet ingredients to the dry and stir to combine, careful not to over mix. It's ok if a few streaks of flour remain.
Lastly, fold in the chocolate chips.
Scrape the zucchini bread batter into the loaf pan and sprinkle extra chocolate chips on top.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out with only moist crumb clinging to it.
Let the bread cool in the pan, and then slice to serve.
Store bread on the counter for a day and then move to the fridge covered for maximum freshness. I like heating up a slice in the microwave for a few seconds when I'm ready to enjoy!
* when measuring flour, especially for a bread recipe, spoon the flour from the bag into the measuring cup rather than using the measuring cup to scoop up the flour. That can be giving you way too much flour by accident!