This lovely Pumpkin Zucchini Bread is moist and packed with warm spices. It combines the sweetness of pumpkin with tender zucchini for a treat that’s perfect any time of the year!
Honestly, you’ll be amazed at how easy it is to whip up. Plus, it’s a great way to sneak in some veggies! I love to enjoy a slice with my morning coffee—so cozy!
Key Ingredients & Substitutions
Flour: All-purpose flour is the base for this bread, giving it structure. If you’re looking for a healthier option, consider whole wheat flour or gluten-free flour blends – just note that the texture may vary slightly.
Sugars: The combination of granulated and brown sugar balances sweetness and moisture. You can use coconut sugar if you prefer a less processed option, but keep in mind that the flavor will be a bit different.
Oil: Vegetable oil keeps the bread moist. I often use melted coconut oil for a hint of flavor, but you can also use applesauce for a lighter option – it lowers the fat content and adds natural sweetness.
Pumpkin Puree: Canned pumpkin puree gives the best consistency. If you’re feeling adventurous, you can use your own homemade pumpkin puree or even sweet potato puree for a twist!
Zucchini: Grated zucchini adds moisture without overpowering the flavor. You can substitute shredded carrots for a similar texture and a bit of sweetness.
Nuts and Dried Fruit: I’ve added walnuts and raisins before, and they add great texture. Feel free to skip these or use chocolate chips to make it more indulgent!
How Do I Ensure My Bread Comes Out Moist and Fluffy?
Getting the right moisture level is key for a great Pumpkin Zucchini Bread. Here’s how to achieve that:
- Don’t overmix when combining the wet and dry ingredients. Mix just until everything is combined to keep your bread fluffy.
- Make sure your zucchini is well drained. Press it in a clean kitchen towel to remove excess moisture before adding it to the batter.
- Use the right oven temperature—350°F is perfect for baking this bread without drying it out.
- Check doneness using a toothpick. If it comes out clean, it’s ready. Avoid opening the oven repeatedly, as this can cause your bread to sink.
Let it cool properly in the pan before slicing; this helps with the bread holding its shape beautifully. Enjoy your baking adventure!
How to Make Pumpkin Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
Add-ins (Optional):
- 1 cup grated zucchini (about 1 medium zucchini)
- ½ cup chopped nuts (such as walnuts or pecans)
- ½ cup raisins or dates, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and 55-65 minutes of baking time. After baking, allow the bread to cool for about 10-15 minutes in the pan, then transfer it to a wire rack to cool completely. In total, you’re looking at about 1.5 hours from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease a 9×5 inch loaf pan or line it with parchment paper so your bread won’t stick.
2. Mix Dry Ingredients:
In a medium bowl, whisk together all the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. This ensures everything is evenly distributed.
3. Combine Wet Ingredients:
In a large bowl, beat together the granulated sugar, brown sugar, and eggs until everything is well combined and creamy. Pour in the vegetable oil, pumpkin puree, and vanilla extract, mixing until smooth and uniform.
4. Combine Mixtures:
Gently fold the dry ingredients into the wet ingredients. Take your time and mix just until everything is blended—overmixing can make the bread tough.
5. Add Zucchini and Optional Ingredients:
Stir in the grated zucchini and any optional ingredients like nuts or chopped dried fruit. This is where you can customize your bread to your taste!
6. Pour and Bake:
Pour the batter evenly into your prepared loaf pan. Pop it in the oven and bake for about 55-65 minutes. Keep an eye on it, and check for doneness by inserting a toothpick into the center—if it comes out clean, it’s ready!
7. Cool Down:
Once baked, allow the bread to cool in the pan for about 10-15 minutes. Then, carefully transfer it to a wire rack to cool completely. Patience is key; let it cool before you slice into that delicious loaf!
8. Serve and Enjoy:
Slice up your pumpkin zucchini bread and enjoy! It’s delicious on its own, but a spread of butter or cream cheese elevates it even more. Great for breakfast, a snack, or dessert!
This bread is fluffy, moist, and filled with warm spices—perfect for any cozy occasion. Enjoy every bite!
Can I Use Fresh Zucchini Instead of Grated?
Yes, fresh zucchini is perfect for this recipe! Just make sure to wash and grate the zucchini, and remember to squeeze out any excess moisture using a clean kitchen towel to prevent the bread from becoming soggy.
Can I Substitute Pumpkin Puree with Something Else?
Absolutely! You can use sweet potato puree or even mashed bananas as a substitute. Each will bring its own unique flavor and texture, but the bread will still be delicious!
How Should I Store Leftovers?
Store leftover pumpkin zucchini bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze slices wrapped in plastic wrap and then aluminum foil for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy!
Can I Add Chocolate Chips?
Definitely! Adding chocolate chips is a fantastic idea. Just fold in about ½ cup of semi-sweet or dark chocolate chips into the batter along with the zucchini for a scrumptious twist!
