Welcome to your new favorite fall baking treat—Pumpkin Zucchini Bread! This moist and flavorful loaf combines the best of both worlds, offering the natural sweetness of pumpkin and the subtle, earthy taste of zucchini.
With warm spices like cinnamon and nutmeg, this bread creates a comforting aroma that will fill your home as it bakes, making it perfect for cozy mornings or afternoon snacks.
What makes this recipe so special is not just the irresistible flavor, but also the way it sneaks in some extra veggies.
Zucchini adds moisture and a subtle freshness without overpowering the pumpkin, and the result is a tender, delicious bread that’s as healthy as it is tasty.
Whether you’re looking for a seasonal treat or just want to bake something that combines your favorite autumn flavors, this Pumpkin Zucchini Bread is sure to hit the spot.
So, preheat your oven and get ready to create a loaf that will become a household favorite in no time!
Ingredients You’ll Need
Before you start baking, it’s essential to gather all the necessary ingredients. Luckily, this Pumpkin Zucchini Bread recipe doesn’t require anything too fancy—just a few pantry staples and some fresh produce. Here’s what you’ll need:
Main Ingredients:
- 1 cup of pumpkin puree: Adds moisture and that signature pumpkin flavor.
- 1 medium zucchini: Grated, this vegetable helps make the bread extra moist without being detectable in flavor.
- 2 cups all-purpose flour: The base of your bread that provides structure.
- 1 cup of sugar: White granulated sugar balances out the earthy flavors with sweetness. You can also substitute half with brown sugar for a richer flavor.
- 2 large eggs: Bind everything together and contribute to the texture.
- ½ cup of vegetable oil: Keeps the bread tender and moist.
- 1 tsp vanilla extract: Enhances the overall sweetness and aroma.
Baking Essentials:
- 1 tsp baking soda: Helps the bread rise and creates the light texture.
- 1 tsp ground cinnamon: A classic spice that complements both the pumpkin and zucchini beautifully.
- ½ tsp ground nutmeg: Adds a warm, cozy flavor to the mix.
- ½ tsp salt: Balances out the sweetness and enhances the flavors.
Optional Ingredients:
- ½ cup of chopped walnuts or pecans: For a little crunch and nuttiness.
- ½ cup of chocolate chips: If you want to give your bread a sweet, indulgent twist.
These ingredients work together to create a beautifully moist loaf with a hint of spice and rich pumpkin flavor.
How to Make Pumpkin Zucchini Bread
Making this Pumpkin Zucchini Bread is straightforward and involves just a few simple steps. Here’s how you can bake up this cozy treat:
Step 1: Preheat the Oven and Prepare the Baking Pan
Start by preheating your oven to 350°F (175°C). While the oven is heating up, grease a 9×5-inch loaf pan with butter or cooking spray. You can also line the pan with parchment paper for easy removal after baking. This ensures your bread doesn’t stick and allows for a clean release once it’s done baking.
Step 2: Grate the Zucchini
Next, grate the zucchini using a box grater or a food processor. You’ll need about one medium zucchini, which should yield around 1 to 1½ cups of grated zucchini. After grating, place the zucchini in a clean kitchen towel or paper towels and squeeze out any excess moisture. This step is crucial to avoid adding too much liquid to the batter, which can result in a soggy loaf.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, whisk together the pumpkin puree, eggs, vegetable oil, and vanilla extract. Stir in the sugar, making sure everything is well combined. The pumpkin and eggs will form a rich, velvety base, and the sugar adds the sweetness that perfectly complements the natural flavors of the pumpkin and zucchini.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. This ensures that the dry ingredients are evenly distributed before adding them to the wet mixture. The spices will bring out the best in the pumpkin, while the flour and baking soda will provide structure to the bread.
Step 5: Incorporate the Wet and Dry Ingredients
Slowly add the dry ingredients into the wet ingredients. Gently fold the flour mixture into the wet ingredients until just combined. Be careful not to overmix the batter, as this can make the bread dense. The batter should be thick and slightly lumpy—don’t worry if it’s not perfectly smooth.
Step 6: Add Zucchini and Optional Mix-ins
Once the batter is well mixed, fold in the grated zucchini. If you’re using nuts or chocolate chips, gently stir those in as well. The zucchini will blend in seamlessly, giving the bread a lush, moist texture, while the optional mix-ins will add extra flavor and texture.
Step 7: Bake to Perfection
Pour the batter into your prepared loaf pan, spreading it out evenly. Place the pan in the preheated oven and bake for about 60-70 minutes. Start checking for doneness around the 60-minute mark by inserting a toothpick into the center of the bread. If it comes out clean or with just a few crumbs attached, your bread is ready. If not, let it bake for a few more minutes, checking periodically.
Once done, remove the bread from the oven and allow it to cool in the pan for 10-15 minutes. After that, transfer the loaf to a wire rack to cool completely before slicing.
Tips for the Best Pumpkin Zucchini Bread
Making Pumpkin Zucchini Bread can be a simple and rewarding process, but a few tips can take your loaf from good to great. Here’s how you can perfect your baking:
1. Squeeze Out Zucchini Moisture
Zucchini has a high water content, and if you don’t remove the excess moisture, your bread could become too soggy. After grating the zucchini, wrap it in a clean kitchen towel or several layers of paper towels and press it to release the moisture. This will ensure a lighter, fluffier loaf.
2. Don’t Overmix the Batter
When combining the wet and dry ingredients, it’s important to mix just until everything is incorporated. Overmixing can activate the gluten in the flour, resulting in a dense, heavy bread. A few lumps in the batter are perfectly fine.
3. Use Room Temperature Ingredients
For the best texture, make sure your eggs, oil, and any dairy (if used) are at room temperature. Cold ingredients can cause the batter to seize up and result in uneven mixing, leading to a denser texture in the bread.
4. Bake Evenly
Ovens vary in temperature, so make sure you’re checking for doneness a little earlier than the recipe suggests. If you notice the top is browning too quickly while the middle is still undercooked, cover the loaf loosely with aluminum foil and continue baking until it’s fully cooked through.
5. Let It Cool Completely
Although it’s tempting to slice into a freshly baked loaf, it’s essential to let your bread cool completely before cutting. This helps set the structure and prevents the bread from falling apart as you slice. The flavors also continue to meld as it cools, making it even better.
Frequently Asked Questions
1. Can I Make This Recipe Gluten-Free?
Yes, you can! Simply swap out the all-purpose flour for a 1:1 gluten-free flour blend. Make sure the blend contains xanthan gum, which helps give structure to the bread. You may also need to adjust the baking time slightly, so keep an eye on the loaf as it bakes.
2. How Can I Make This Recipe Vegan?
To make this recipe vegan, replace the eggs with flax eggs or chia eggs (1 tablespoon of flaxseed or chia seeds mixed with 3 tablespoons of water, let sit for a few minutes to thicken). You can also substitute the vegetable oil with coconut oil or any other plant-based oil of your choice.
3. Can I Use Frozen Zucchini?
Yes, you can use frozen zucchini. Just make sure to thaw it completely and squeeze out as much water as possible before adding it to the batter. Frozen zucchini may release more moisture than fresh, so be sure to adjust for that.
4. How Long Does Pumpkin Zucchini Bread Stay Fresh?
Pumpkin Zucchini Bread will stay fresh at room temperature for about 3-4 days. If you want to extend its shelf life, you can store it in the fridge for up to a week. Alternatively, wrap it tightly in plastic wrap and freeze it for up to 3 months. To thaw, let it sit at room temperature for a few hours or microwave individual slices.
5. Can I Add Other Mix-ins, Like Raisins or Dried Cranberries?
Absolutely! This recipe is very versatile. You can add raisins, dried cranberries, or even a handful of chopped dates. Just make sure to fold them in gently after combining the wet and dry ingredients to avoid overmixing the batter.
Conclusion
This Pumpkin Zucchini Bread is an ideal recipe for anyone who loves the warm, comforting flavors of fall but wants something that’s a bit healthier and packed with extra moisture. The combination of pumpkin and zucchini makes it uniquely soft and flavorful, while the spices add that cozy, seasonal touch we all crave. Whether you’re enjoying it with a cup of coffee or gifting it to friends, this bread is sure to impress.
Don’t be afraid to experiment with mix-ins like nuts, chocolate chips, or dried fruit to customize the loaf to your taste. And with these helpful tips, you’ll have a perfectly baked, tender bread every time.
So go ahead—gather your ingredients, preheat the oven, and get ready to bake a batch of Pumpkin Zucchini Bread that will fill your kitchen with irresistible aromas and bring joy to every bite! Happy baking!
Pumpkin Zucchini Bread
Equipment
- 1 Loaf Pan (9×5-inch)
- 1 Box Grater (for zucchini)
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 whisk
- 1 Rubber Spatula or Wooden Spoon
- 1 measuring cup
- 1 Set of Measuring Spoons
- 1 Toothpick or Cake Tester (for checking doneness)
- 1 Cooling Rack (optional, for cooling bread)
Ingredients
- 1 cup Pumpkin puree
- 1 medium Zucchini grated
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 large Eggs
- ½ cup Vegetable oil or melted butter
- 1 tsp Vanilla extract
- 1 tsp Baking soda
- 1 tsp Ground cinnamon
- ½ tsp Ground nutmeg
- ½ tsp Salt
Optional:
- ½ cup Chopped walnuts or pecans
- ½ cup Chocolate chips
Instructions
- Preheat the Oven & Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, or line it with parchment paper for easy removal.
- Grate the Zucchini: Grate the zucchini using a box grater. Squeeze out the excess moisture by wrapping the grated zucchini in a clean towel and pressing gently.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, eggs, vegetable oil, vanilla extract, and sugar until fully combined.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet ingredients, mixing just until incorporated. Be careful not to overmix the batter.
- Add Zucchini & Optional Mix-ins: Gently fold the grated zucchini into the batter. If you’re adding nuts or chocolate chips, fold them in as well.
- Bake: Pour the batter into the prepared loaf pan and spread it out evenly. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top begins to brown too quickly, cover loosely with aluminum foil.
- Cool & Serve: Let the bread cool in the pan for about 10-15 minutes before transferring to a wire rack to cool completely. Slice and enjoy!
Notes
Recipe Notes
- Zucchini Moisture: Make sure to squeeze out the excess moisture from the zucchini to prevent a soggy loaf. This step is essential for a light and fluffy bread.
- Storage: The bread can be stored at room temperature for up to 4 days. For longer storage, wrap it in plastic wrap and freeze it for up to 3 months.
- Vegan Adaptation: To make this bread vegan, replace the eggs with flax or chia eggs (1 tbsp flaxseed/chia seeds mixed with 3 tbsp water per egg) and use plant-based oil instead of butter.
- Gluten-Free Version: Use a gluten-free flour blend for a gluten-free option. Make sure the blend includes xanthan gum to help with structure.
