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.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pa
- In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt
- In a separate bowl, combine the granulated sugar, brown sugar, pumpkin puree, eggs, vegetable oil, and vanilla extract. Mix until smooth
- Fold the wet ingredients into the dry ingredients. Stir gently until just combined. Avoid overmixing
- Fold in the squeezed-dry shredded zucchini until evenly distributed
- Pour the batter into the prepared loaf pan and spread evenly
- 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
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely
- 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