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Pumpkin Zucchini Bread Recipe

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4.2 from 38 reviews

Moist, spiced quick bread made with pumpkin and shredded zucchini for the perfect balance of flavor and texture. A wholesome loaf perfect for fall mornings, snacks, or holiday spreads, blending warm spices with the natural sweetness and moisture of pumpkin and zucchini.

  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (10–12 slices)

Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • ½ cup whole wheat flour (or sub all-purpose)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves

Wet Ingredients

  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 1 cup shredded zucchini (moisture squeezed out)
  • ½ cup brown sugar, packed
  • ½ cup granulated sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs
  • 1 tsp vanilla extract

Optional Add-ins

  • ½ cup chopped walnuts or pecans
  • ½ cup mini chocolate chips

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined. This evenly distributes the leavening agents and spices.
  3. Combine Wet Ingredients: In a large bowl, whisk together the pumpkin purée, shredded zucchini (with excess moisture squeezed out), brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and uniform.
  4. Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the bread tender and moist.
  5. Add Optional Ingredients: Stir in chopped nuts and/or mini chocolate chips if using, distributing them evenly throughout the batter.
  6. Fill Pan and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
  7. Bake Until Done: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. This ensures the bread is fully cooked through.
  8. Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. This prevents it from becoming soggy.

Notes

  • Be sure to squeeze excess liquid from zucchini to avoid soggy bread.
  • Store the bread covered at room temperature for up to 3 days or refrigerate for up to 1 week.
  • This bread is freezer-friendly for up to 3 months; wrap tightly in plastic wrap and foil before freezing.
  • You can substitute coconut oil for vegetable oil for a subtle flavor variation.
  • If you prefer a gluten-free version, substitute all-purpose and whole wheat flours with a gluten-free flour blend.
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Dessert / Snack / Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishestocook.com/pumpkin-zucchini-bread-recipe/