Pumpkin zucchini bread is the perfect way to welcome fall into your kitchen. If you’re anything like me, the minute October hits, everything pumpkin becomes irresistible. The tricky part is making sure you’re using up all the fresh zucchini from summer, too. This recipe brings both flavors together in one delicious, moist loaf. Whether you’re an experienced baker or just love experimenting in the kitchen, this recipe is easy enough for anyone to follow.
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Why Pumpkin Zucchini Bread?
Combining pumpkin and zucchini might sound strange at first, but it actually makes a lot of sense. Pumpkin adds warmth, richness, and a hint of sweetness to the bread, while zucchini keeps it moist. The zucchini doesn’t overpower the flavor—it’s there to support the texture. It’s a sneaky way to get a veggie in your treat without anyone noticing. This bread works great for breakfast, an afternoon snack, or even dessert.
You also have the bonus of knowing it’s a bit healthier than your typical sugary baked good. Adding vegetables to a dessert feels like a little win, doesn’t it?
What You Need to Get Started
Here’s everything you need to make pumpkin zucchini bread:
- 1 ½ cups grated zucchini (about one medium zucchini)
- 1 cup pumpkin purée (canned or fresh)
- 2 cups all-purpose flour
- 1 cup sugar (brown or white, depending on your preference)
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger (optional)
- ¼ teaspoon ground cloves (optional)
- ¼ teaspoon salt
Baking Instructions for the Best Pumpkin Zucchini Bread
Making this bread is a breeze. You won’t need any fancy equipment, and it all comes together in just a few steps.
1. Preheat the oven and prep your pan.
Set your oven to 350°F. While the oven heats, grease a 9×5-inch loaf pan. You can also line it with parchment paper for easier cleanup.
2. Grate the zucchini.
Use a box grater or food processor to grate the zucchini. Once grated, press it between paper towels to remove excess moisture. You don’t want soggy bread!
3. Mix the wet ingredients.
In a large bowl, combine the eggs, sugar, oil, pumpkin purée, and vanilla extract. Whisk until the mixture is smooth and creamy.
4. Combine the pumpkin zucchini bread dry ingredients.
In a separate bowl, mix the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Stir until all the dry ingredients are evenly blended.
5. Put it all together.
Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. Gently fold in the grated zucchini.
6. Bake.
Pour the batter into your prepared loaf pan. Bake for about 55–65 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and enjoy.
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. This will help it firm up. Once it’s fully cooled, slice and enjoy!
Tips for Perfect Pumpkin Zucchini Bread
- Use fresh ingredients. This bread relies on the natural flavors of pumpkin and zucchini. Fresh zucchini will give you better moisture, and real pumpkin purée will taste richer than canned.
- Don’t overmix. Overmixing the batter can make the bread dense. Stir just until the dry ingredients are incorporated.
- Make it your own. Feel free to add a handful of chocolate chips, nuts, or even dried cranberries for extra texture and flavor.
Can You Freeze Pumpkin Zucchini Bread?
Absolutely! This bread freezes well, so you can make it ahead of time and enjoy it later. To freeze, wrap the cooled loaf tightly in plastic wrap, then place it in a freezer-safe bag. It will last up to three months in the freezer. When you’re ready to eat, let it thaw at room temperature or warm it up in the oven.
Healthier Substitutions
If you want to make this bread a little lighter or more nutritious, there are some simple swaps you can try.
- Swap the oil. Replace half the oil with unsweetened applesauce to cut back on fat without sacrificing moisture.
- Use whole wheat flour. You can substitute half of the all-purpose flour with whole wheat flour for extra fiber.
- Cut back on sugar. If you prefer a less sweet bread, reduce the sugar by about ¼ cup. The pumpkin and zucchini still provide plenty of flavor.
When to Serve Pumpkin Zucchini Bread
There’s no wrong time to serve pumpkin zucchini bread. It’s one of those treats that can fit into any part of the day. Here are some ideas on when you can enjoy it:
- Breakfast. Pair it with a cup of coffee or tea for a cozy fall morning.
- Afternoon snack. It’s perfect for when you need a little something to hold you over until dinner.
- Dessert. Serve it warm with a dollop of whipped cream or even a scoop of vanilla ice cream.
You can even get creative and make it part of your holiday gatherings. It’s a seasonal treat that fits right in with other fall favorites like apple pie or spiced cider.
A Family-Friendly Recipe
One of the best parts of making pumpkin zucchini bread is how family-friendly it is. You can get the kids involved by letting them help with grating the zucchini (just watch those fingers) or mixing the batter. Baking together is a great way to spend time as a family, especially when the end result is something everyone can enjoy.
And because the bread has vegetables in it, it’s a great way to sneak some extra nutrients into your kids’ diet without them realizing it. That’s always a win in my book!
Storing Pumpkin Zucchini Bread
If you’re lucky enough to have leftovers, you’ll want to store them properly so they stay fresh.
- On the counter: Store the bread in an airtight container for up to 3 days.
- In the fridge: If you want to keep it longer, place it in the fridge. It should last about a week.
- Freezer: As mentioned earlier, freezing is also an option if you’re not planning to eat it all at once.
Variations to Try
Pumpkin zucchini bread is versatile. You can switch things up by adding new flavors or textures. Here are some fun ideas to change it up:
- Chocolate chips. Who doesn’t love chocolate? Add a handful for a sweet twist.
- Nuts. Walnuts or pecans work great in this bread, adding a nice crunch.
- Spices. Play around with the spices. Adding a bit more cinnamon or even a dash of cardamom can change the flavor profile.
- Coconut. Shredded coconut adds a tropical flair and pairs nicely with the pumpkin.
Pumpkin Zucchini Muffins
If you want a quicker option or just prefer individual servings, you can easily turn this recipe into muffins. Simply divide the batter into a muffin tin and bake at the same temperature for about 20–25 minutes. They’re perfect for grab-and-go breakfasts or snacks.
Pumpkin Zucchini Bread
Ingredients
- 1 ½ cups grated zucchini about one medium zucchini
- 1 cup pumpkin puree canned or fresh
- 2 cups all-purpose flour
- 1 cup sugar brown or white, depending on your preference
- ½ cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger optional
- ¼ teaspoon ground cloves optional
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line it with parchment paper.
- Grate 1 ½ cups of zucchini using a box grater or food processor.
- Press grated zucchini between paper towels to remove excess moisture.
- In a large bowl, whisk together 2 large eggs, 1 cup sugar, ½ cup vegetable oil, 1 cup pumpkin puree, and 1 teaspoon vanilla extract until smooth.
- In a separate bowl, combine 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger (optional), ¼ teaspoon ground cloves (optional), and ¼ teaspoon salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the grated zucchini, being careful not to overmix.
- Pour the batter into the prepared loaf pan.
- Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and enjoy!
Wrapping Up the Season with Pumpkin Zucchini Bread
There’s something special about baking in the fall. The warmth of the oven, the smell of cinnamon and pumpkin filling the house—it’s the kind of simple joy that just feels right. Pumpkin zucchini bread brings together two of the best parts of the season, and it’s so easy to make that it’s hard to resist.
Whether you’re looking for a tasty treat to enjoy yourself or something to share with family and friends, this bread hits all the right notes. Plus, it’s a little healthier than your average baked good, so you can feel good about indulging.
Give it a try, and don’t be surprised if this pumpkin zucchini bread becomes a new fall favorite.
