If you’re searching for a cozy, crowd-pleasing treat that captures the very best flavors of fall, look no further than Pumpkin Zucchini Bread. This moist, tender loaf brings together earthy pumpkin and garden-fresh zucchini, then wraps them in warm spices and a touch of sweetness for a result that tastes like pure autumn. Whether you serve it as an afternoon snack with coffee or sneak a slice for breakfast, there’s something magical about every bite of this glorious quick bread.

Pumpkin Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

Don’t be intimidated by the ingredient list—each item plays a special role, ensuring our Pumpkin Zucchini Bread bakes up flavorful, moist, and absolutely irresistible. Here’s what you’ll need, along with tips for best results!

Canned pumpkin puree: This gives the bread its signature orange hue and deep, sweet earthiness. Make sure to use pure pumpkin, not pumpkin pie filling!
Grated zucchini (excess moisture squeezed out): Adds unbeatable moisture and tenderness—just squeeze it well so your loaf stays perfectly textured.
Large eggs: The binding agent that provides structure and helps the bread rise beautifully.
Vegetable oil: Keeps the crumb soft and moist for days; you can swap in another neutral oil if needed.
Granulated sugar: Sweetens without overpowering, letting the pumpkin and spice flavors shine.
Brown sugar: Brings a hint of molasses richness and even more moisture to the loaf.
Vanilla extract: Just a splash elevates all the warm flavors and enhances the overall aroma.
All-purpose flour: Forms the sturdy base of the bread while still keeping things light.
Baking soda: Helps the bread rise to a gorgeous, airy height.
Baking powder: Works with the baking soda for extra lift and a tender crumb.
Ground cinnamon: The spice that ties everything together—add a little extra if you adore cinnamon!
Ground nutmeg: Offers warmth and complexity that takes the flavor profile up a notch.
Ground ginger: For a gentle bite and aromatic kick.
Salt: Essential for balance; it brightens up all the other flavors.
Chopped walnuts or pecans (optional): For extra crunch and nutty depth—totally up to you!

How to Make Pumpkin Zucchini Bread

Step 1: Prep the Pan and Preheat the Oven

Before you even grab your mixing bowls, set your oven to 350°F (175°C) and let it preheat. Grease and flour a 9×5-inch loaf pan so the bread slides out easily after baking and maintains its perfect shape. This little bit of prep ensures a hassle-free experience later on!

Step 2: Combine the Wet Ingredients

In a large bowl, whisk together the pumpkin puree, grated zucchini (be sure you’ve squeezed out as much water as you can), eggs, vegetable oil, both sugars, and vanilla extract. Whisk until the mixture is smooth and luscious—the base of your Pumpkin Zucchini Bread should look creamy and inviting at this stage.

Step 3: Mix Up the Dry Ingredients

In a separate bowl, whisk the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until the spices are evenly dispersed. This dry blend is what delivers both the tender crumb and the classic, comforting aroma we all love.

Step 4: Bring Wet and Dry Together

Gradually fold the dry ingredients into the wet mixture, using a spatula or a wooden spoon. Mix until just combined—overmixing can make quick breads tough, so stop as soon as you no longer see flour streaks. If you’re in the mood for nuts, gently fold them in at this stage.

Step 5: Pour, Smooth, and Bake

Spoon your batter into the prepared pan and use a spatula to smooth the top. Place the loaf in the oven and bake for 55 to 65 minutes. You’ll know it’s done when your kitchen smells heavenly and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 6: Cool and Admire

Give your bread about 10 minutes to rest in the pan before turning it out onto a wire rack. Let it cool completely—this step allows the flavors to settle in and prevents the loaf from sticking or crumbling. Once cool, slice, serve, and savor that first bite!

How to Serve Pumpkin Zucchini Bread

Garnishes

When it’s time to slice and share, you can dress up your Pumpkin Zucchini Bread in all sorts of delicious ways. A pat of butter melting into a warm slice is never a bad idea, or sprinkle a dusting of powdered sugar for festive flair. If you’re feeling decadent, a slather of maple cream cheese frosting takes each piece over the top.

Side Dishes

While this flavorful bread can easily stand alone, it pairs beautifully with sides for a cozy breakfast or afternoon spread. Serve with yogurt and fresh fruit, or offer alongside a piping hot mug of chai, coffee, or spiced tea for pure comfort. You could even add it to a fall brunch menu with scrambled eggs and crisp bacon.

Creative Ways to Present

Feeling playful? Try cutting the bread into thick cubes and layering it with vanilla yogurt and candied pecans for an easy trifle. Or toast slices and top with a swipe of nut butter and banana for a heartier snack. Mini loaf pans also make this Pumpkin Zucchini Bread perfect for gifting—simply wrap in parchment and tie with twine for a homemade touch.

Make Ahead and Storage

Storing Leftovers

To keep your bread moist and fresh, wrap cooled slices tightly in plastic wrap or store the whole loaf in an airtight container. It’ll stay delicious on the countertop at room temperature for up to three days, or in the refrigerator for up to a week (if it lasts that long!).

Freezing

Pumpkin Zucchini Bread freezes wonderfully! Once fully cooled, wrap individual slices or the whole loaf securely in plastic wrap and then aluminum foil. Label with the date and freeze for up to 3 months. When a craving strikes, just thaw a slice or two at room temperature or give them a quick warm-up.

Reheating

There’s nothing like warm, fragrant bread fresh from the oven—or fresh from a quick reheat! Pop a slice in the microwave for about 10–15 seconds, or place several slices on a baking sheet in a 300°F oven for 5–10 minutes. It’ll taste just baked, with all that signature moisture and spiciness.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! Just make sure your cooked, mashed pumpkin is well-drained and smooth. The flavor will be even more pronounced with fresh pumpkin, though the texture may vary slightly. Homemade pumpkin puree is a lovely way to make your Pumpkin Zucchini Bread extra special.

Do I have to peel the zucchini?

Nope—leave the peel on for extra color, nutrition, and a subtle texture. Just be sure to grate it finely and squeeze out as much liquid as you can so your bread stays fluffy and not soggy.

What if I want to add chocolate chips or dried fruit?

Go for it! Chocolate chips, dried cranberries, or even raisins make fun additions to Pumpkin Zucchini Bread. Stir up to 3/4 cup into the batter along with the nuts, or skip the nuts and go heavy on the sweets for a dessert-style loaf.

Can I make this recipe gluten-free?

Yes! Substitute your favorite gluten-free all-purpose flour blend in place of regular flour, and check your baking powder to be sure it’s gluten-free. The bread may be a touch more delicate, but the flavors will still shine.

Why did my loaf sink or turn out dense?

Quick breads need a gentle hand—overmixing or leaving too much moisture in the zucchini can lead to sinking or a dense texture. Double-check that you squeezed your zucchini well and mix the batter until it’s just combined for the best rise and crumb.

Final Thoughts

I hope this recipe becomes your go-to autumn bake, the one you return to when you crave something comforting, fragrant, and a little bit special. Give Pumpkin Zucchini Bread a try—share it with loved ones, savor a slice yourself, and enjoy just how easy fall baking can be!

Pumpkin Zucchini Bread Recipe

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4.5 from 6 reviews

Author: admin
Total Time: 1 hour 20 minutes
Yield: 1 loaf (about 10–12 slices) 1x
Diet: Vegetarian

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Description

Delicious and moist Pumpkin Zucchini Bread recipe that combines the flavors of pumpkin and zucchini in a perfect fall treat. This easy-to-make quick bread is a great way to use up seasonal produce and enjoy a slice of warmth and comfort.

Ingredients

Scale

Wet Ingredients:

1 cup canned pumpkin puree
1 cup grated zucchini (excess moisture squeezed out)
2 large eggs
½ cup vegetable oil
1 cup granulated sugar
½ cup brown sugar
1 tsp vanilla extract

Dry Ingredients:

1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp salt

Optional:

½ cup chopped walnuts or pecans

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Instructions

Preheat oven: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
Prepare wet ingredients: In a large mixing bowl, whisk together pumpkin puree, grated zucchini, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth.
Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
Mix batter: Gradually fold dry ingredients into the wet mixture until just combined. Stir in nuts if using.
Bake: Pour batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
Cool and serve: Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Squeeze as much moisture out of the zucchini as possible to avoid a soggy loaf.
Add chocolate chips or dried cranberries for a variation.
Bread stays moist for several days when wrapped tightly and can be frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Bread
Method: Baking
Cuisine: American