Pumpkin Zucchini Bread

Every autumn, my kitchen turns into a whirlwind of flour, spices, and happy chaos. Between soccer practices and homework, I crave something that feels like a warm hug. That’s exactly how my Pumpkin Zucchini Bread came to life.

I had a mountain of garden zucchini and a can of pumpkin puree staring at each other on my counter. So, I tossed them together. The result was pure magic.

This moist, tender loaf brings together the best of summer and fall. It tastes like a seasonal celebration in every slice.

WHY YOU’LL LOVE THIS PUMPKIN ZUCCHINI BREAD

This recipe is a game-changer. It’s incredibly forgiving, so even beginner bakers succeed. You get two vegetables in one delicious package.

The pumpkin adds a velvety texture and earthy sweetness. The zucchini keeps every bite incredibly moist without any weird flavor. Plus, this pumpkin zucchini bread is a fantastic way to use up extra produce.

My kids devour it without knowing they’re eating veggies. It’s simple, wholesome, and absolutely delicious.

Pumpkin Zucchini Bread

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• Author: MEGAN
• Total Time: 1 hr 5 mins
• Yield: 1 loaf (10 slices)
• Diet: Vegetarian

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Description

A moist, tender pumpkin zucchini bread that combines the best of summer and fall, using garden-fresh zucchini and pumpkin puree. Perfect for breakfast, snack, or dessert, this forgiving recipe is great for bakers of all levels and makes a fantastic way to use up extra produce.

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pa
2. In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt
3. In a separate bowl, combine the granulated sugar, brown sugar, pumpkin puree, eggs, vegetable oil, and vanilla extract. Mix until smooth
4. Fold the wet ingredients into the dry ingredients. Stir gently until just combined. Avoid overmixing
5. Fold in the squeezed-dry shredded zucchini until evenly distributed
6. Pour the batter into the prepared loaf pan and spread evenly
7. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 45 minutes due to oven variations
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely
9. Slice and serve warm or at room temperature. Store tightly wrapped at room temperature for up to 3 days, or freeze individual slices for up to 3 months

Notes

For a whole-wheat version, swap half the flour for whole wheat pastry flour.

Add ½ cup chocolate chips or chopped walnuts for extra flavor.

This recipe is naturally dairy-free; for a sugar-free option, use a monk fruit blend.

A gluten-free all-purpose flour blend works well.

The bread can also be baked as muffins: divide batter into a lined muffin tin and bake for 18-22 minutes.

To avoid a gummy texture, ensure the zucchini is thoroughly squeezed dry and the bread is fully baked.

• Prep Time: 15 mins
• Cook Time: 50 mins
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 210 kcal
• Sugar: 16g
• Sodium: 220 mg
• Fat: 9g
• Saturated Fat: 1.5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 35 mg

Keywords: pumpkin, zucchini, bread, fall, autumn, quick bread

INGREDIENTS YOU’LL NEED

Gather these simple staples to create your own pumpkin zucchini bread.

Substitutions & variations

You can easily adapt this pumpkin zucchini bread to your needs. For a whole-wheat version, swap half the flour for whole wheat pastry flour. This pumpkin zucchini loaf becomes extra special with add-ins.

Stir in ½ cup of chocolate chips or chopped walnuts. Need it dairy-free? This recipe already works perfectly.

For a sugar-free option, use a monk fruit blend. A gluten-free all-purpose flour blend also works wonderfully.

If you love the warm spices in this bread, you’ll adore our crunchy Best Healthy Pumpkin Cookies for another seasonal treat.

STEP-BY-STEP INSTRUCTIONS

Making this pumpkin zucchini bread is incredibly easy. First, preheat your oven to 350°F. Grease a 9×5-inch loaf pan.

Next, whisk the flour, baking soda, baking powder, spice, and salt in a large bowl. In a separate bowl, combine the sugars, pumpkin puree, eggs, oil, and vanilla. Mix until smooth.

Then, fold the wet ingredients into the dry ingredients. Stir gently until just combined. Avoid overmixing.

Finally, fold in the squeezed-dry zucchini. Pour the batter into the prepared pan. Bake for 50-55 minutes.

A toothpick inserted in the center should come out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.

PRO TIPS FOR SUCCESS

These tips guarantee perfect pumpkin zucchini bread every time. First, squeeze every drop of water from your shredded zucchini. Use a clean kitchen towel or cheesecloth.

Excess liquid makes the bread soggy. Second, don’t overmix the batter. You will develop too much gluten, making the loaf tough.

Finally, check for doneness early. Ovens vary, so start testing at 45 minutes.

For those avoiding gluten, try our Gluten-Free Pumpkin Pie Bars Recipe that delivers rich pumpkin flavor without the wheat.

STORAGE & REHEATING TIPS

Storing this pumpkin zucchini bread is straightforward. Keep it tightly wrapped at room temperature for up to three days. For longer storage, slice the loaf before freezing.

Wrap each slice individually. Then, place them in a freezer-safe bag. This zucchini pumpkin bread keeps well for up to three months.

To reheat, pop a slice in the microwave for 15 seconds. A toaster oven also works perfectly for a crisp edge.

WHAT TO SERVE WITH THIS RECIPE

This pumpkin zucchini bread shines in many ways. Enjoy a thick slice with a pat of salted butter for breakfast. For a snack, pair it with a warm mug of chai tea.

You can also serve it as a simple dessert. Add a dollop of whipped cream or a drizzle of cream cheese glaze. A slice of this pumpkin zucchini bread elevates any coffee break.

When you’re in the mood for a quick, indulgent dessert, whip up a batch of The Easiest 4-Ingredient Pumpkin Cheesecake Truffles for a no-fuss sweet bite.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can. Just make sure you use pumpkin puree, not chunks. Cook and puree a sugar pumpkin until smooth.

Do I need to peel the zucchini?

No. The green skin adds nutrients and blends into the pumpkin zucchini bread seamlessly.

Can I make this pumpkin zucchini bread as muffins?

Absolutely. Simply divide the batter into a lined muffin tin. Bake for 18-22 minutes.

Why is my pumpkin zucchini bread gummy?

This usually means you didn’t squeeze the zucchini enough. Alternatively, the bread may be underbaked.

Pumpkin zucchini bread combines autumn’s favorite gourd with summer’s prolific squash for a uniquely moist and flavorful quick bread. This hybrid loaf leverages the natural moisture of zucchini to enhance the texture of traditional pumpkin bread, making it a popular choice for using up garden surplus.

Nutrition Information (per serving)