Pumpkin Zucchini Bread
Pumpkin Zucchini Bread is a moist, flavorful loaf that combines the rich, sweet taste of pumpkin with the subtle, fresh flavor of zucchini. This quick bread is infused with warm spices like cinnamon and nutmeg, creating a cozy treat perfect for fall or any time of year.With the addition of zucchini, this bread stays tender and moist, while the pumpkin gives it a lovely golden hue and a boost of vitamins. Easy to prepare, this recipe can be made in under 90 minutes, making it a great option for baking beginners and seasoned bakers alike.
Equipment
- 1 Loaf Pan (9x5-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 9x5-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.
