This Pumpkin Zucchini Bread is moist, flavorful, and filled with cozy spices. It’s the perfect blend of summer and fall flavors, combining your fresh garden zucchini with the warm pumpkin spices we love. Every piece is moist, tender, sweet and delicious.
If you love autumn and summer flavors, this sweet bread is the perfect treat for you. It combines the flavors of pumpkin and zucchini in a delicious fusion of flavors. It combines the freshness of zucchini, and the richness of pumpkin, all mixed with the warm flavors of cinnamon, nutmeg, and cloves.
The bread is extra moist from the pumpkin and zucchini, while we mostly taste the flavor of the pumpkin and spices. My recipes gives you a balanced bread that’s not too sweet, not too heavy, and just right for enjoying for breakfast, as an afternoon snack, or a late night treat.
It’s a great recipe for using up extra zucchini, while enjoying the warm pumpkin spice flavors we all love this time of year. Each slice is tender, sweet, and packed with veggies, and chocolate chips for good measure.
Why You’ll Love This
- Extra Moist: With the Pumpkin and Zucchini this bread is super soft, fluffy, and moist.
- Great Fall Flavor: Spiced with Cinnamon and Nutmeg this bread has that classic fall flavor.
- Sneak in Those Veggies: A perfect way to hide that zucchini in without anyone noticing. Especially great for kids 😉
Ingredients needed to make Pumpkin and Zucchini Bread:
This is a quick overview of the ingredients you’ll need for this Pumpkin Zucchini Bread Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- all purpose flour – Measure your flour by scooping it by the spoonful into your measuring cup. Then level off the top of the measuring cup with the back of a knife.
- spices – a mix of ground cinnamon, and ground nutmeg give the bread a nice warm flavor
- baking powder and baking soda – this gives the bread lift and keeps it from being dense, make sure they are both fresh
- salt – balances out the flavors and sweetness
- pumpkin puree – use pumpkin puree and not pumpkin pie filling.
- sugars – use both brown sugar and granulated sugar for the perfect mix of sweetness and moisture
- vegetable oil – you can use canola oil vegetable oil, or even melted coconut oil.
- large eggs – bring them to room temperature for best results
- vanilla extract – for a little flavor
- grated zucchini – you can grate the whole zucchini. Do not squeeze the zucchini dry, you want the moisture for this recipe.
- chopped walnuts of chocolate chips – Add a nice texture or extra flavor
How to make Pumpkin Zucchini Bread?
Step 1: Mix together the dry ingredients. Add the flour, spices, baking powder, baking soda, and salt to a large bowl. Whisk them together until combined.
Step 2: Mix together the wet ingredients. In another bowl, combine the pumpkin puree, sugars, and vegetable oil. Mix them together until well combined. Then add in the eggs, and vanilla extract and mix until just combined.
Step 3: Make the Batter. Add the wet ingredients to the flour mixture and mix them together until just combined. A few lumps in the batter are okay. You don’t want to overmix the batter or your loaf will be dense.
Step 4: Add in the Zucchini. Carefully fold in the grated zucchini (and any walnuts or chocolate chips if you want them) into the batter until just evenly mixed.
Step 5: Bake. Scoop the batter into the prepared bread pan. Bake the bread in the oven until the top is golden and a toothpick inserted in the center comes out clean. Check at the earliest time on the recipe to make sure you do not over bake. Remove from the oven and let it cool for 10-15 minutes in the pan, then transfer to a wire rack to cool completely.
Tips and Tricks:
- Zucchini Size: If your zucchini is extra large (been in the garden too long) bigger than 2 pounds, cut the zucchini in half and scoop out the seeds.
- Aluminum Foil: If the top or sides of your bread are getting too dark before the middle is done, you can loosely tent the bread with foil for the last 15 minutes or so.
- Make Muffins: Instead of a loaf of bread, divide the batter into a muffin tin, filling each spot about 3/4 full, and bake for 18 to 22 minutes.
- Frozen Zucchini: Fresh zucchini is recommended for this recipe, because frozen zucchini will have extra moisture. If you want to use frozen zucchini, let it thaw and squeeze the extra moisture out of the zucchini.
Storage Instructions
This Pumpkin Zucchini Bread can be kept in an airtight container at room temperature for up to 4 days. If you want to store it longer, it can be frozen for up to 3 months. Let the loaf cool completely, then wrap the bread in plastic wrap, then foil. Let it thaw at room temperature for a couple hours, or in the fridge overnight before enjoying.
You can wrap the individual slices in a paper towel and microwave them for a few seconds to enjoy them warm.
This easy recipe is a delightful early autumn treat. It’s extra moist, soft and has a perfect balance of delicious flavors. You’ll love it for breakfast, lunch, or dessert.
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Pumpkin Zucchini Bread
Ingredients
- 2 cups all purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 1 cup pumpkin puree
- 2 eggs
- 1 tsp vanilla extract
- 1 cup grated zucchini
- 1 cups chopped walnuts or chocolate chips (optional)
Equipment
- Large Mixing Bowl
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9×5, or 8×4 bread loaf pan with nonstick spray, set it aside.
- In a large bowl, whisk together the flour, ground cinnamon, nutmeg, baking powder, baking soda, and salt. Set it aside. 2 cups all purpose flour, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
- In another large bowl, whisk together the brown sugar, granulated sugar, and vegetable oil. Mix them together for a couple of minutes 1/2 cup brown sugar, 1/2 cup granulated sugar, 1/2 cup vegetable oil,
- Add in the pumpkin, eggs, and vanilla extract and whisk them into the sugar until just combined. 1 cup pumpkin puree, 2 eggs, 1 tsp vanilla extract
- Slowly pour the dry ingredients into the wet ingredients and stir until just smooth. Don't overmix the batter, a few lumps are okay.
- Add the grated zucchini, and gently fold it into the batter.1 cup grated zucchini
- Fold in any chocolate chips or walnuts, if desired. 1 cups chopped walnuts or chocolate chips
- Scoop the batter evenly into the prepared loaf pan.
- Sprinkle a few extra chocolate chips on top of the bread, if using.
- Bake the loaves on the middle rack for 50 to 65 minutes, or until a toothpick inserted into the middle of the loaves comes out mostly clean. (A few most crumbs are okay, but no runny batter).
- Remove the pumpkin zucchini bread from the oven and let it cool in pan for 10 to 15 minutes. Then remove them from the pan to cool on a wire cooling rack completely.
Notes
- Zucchini Size: If your zucchini is extra large (been in the garden too long) bigger than 2 pounds, cut the zucchini in half and scoop out the seeds.
- Aluminum Foil: If the top or sides of your bread are getting too dark before the middle is done, you can loosely tent the bread with foil for the last 15 minutes or so.
- Make Muffins: Instead of a loaf of bread, divide the batter into a muffin tin, filling each spot about 3/4 full, and bake for 18 to 22 minutes.
- Frozen Zucchini: Fresh zucchini is recommended for this recipe, because frozen zucchini will have extra moisture. If you want to use frozen zucchini, let it thaw and squeeze the extra moisture out of the zucchini.
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