Pumpkin Zucchini Bread

Every fall, my kitchen transforms into a cozy haven of warm spices. I remember the first time I made this Pumpkin Zucchini Bread. My garden was overflowing with zucchini, and I craved that pumpkin spice flavor.

So, I combined them. The result was pure magic. This Pumpkin Zucchini Bread became an instant family favorite.

It’s incredibly moist and tender. You get the best of both worlds: the earthy sweetness of pumpkin and the subtle, fresh notes of zucchini. Plus, it disappears in minutes. Trust me, this moist Pumpkin Zucchini Bread will become your new go-to for breakfast or a snack.

WHY YOU’LL LOVE THIS Pumpkin Zucchini Bread

You will adore this Pumpkin Zucchini Bread for its incredible texture. It is incredibly moist without being dense. The zucchini keeps it tender.

The pumpkin adds a rich, autumnal flavor. This recipe uses simple ingredients. You likely have them already.

Also, it’s a fantastic way to use up extra garden zucchini. Every slice of this Pumpkin Zucchini Bread delivers a perfect balance of spice and sweetness. My kids even eat it without noticing the veggies! Finally, this Pumpkin Zucchini Bread freezes beautifully, so you can enjoy it later.

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INGREDIENTS YOU’LL NEED

For the Bread	Amount
All-purpose flour	1 ½ cups
Baking soda	1 teaspoon
Pumpkin pie spice	2 teaspoons
Salt	½ teaspoon
Granulated sugar	¾ cup
Brown sugar	½ cup
Vegetable oil	½ cup
Eggs	2 large
Pumpkin purée	1 cup
Shredded zucchini	1 cup (squeezed dry)
Vanilla extract	1 teaspoon

Substitutions & variations

You can easily adapt this Pumpkin Zucchini Bread. Use whole wheat flour for a heartier texture. Swap the oil with applesauce for less fat.

Add chocolate chips or chopped nuts. Try dried cranberries for a tart twist. You can also add a cream cheese glaze.

This makes the Pumpkin Zucchini Bread even more decadent. Make it dairy-free by using a plant-based yogurt. Every variation yields a delicious version of this Pumpkin Zucchini Bread.

Want to transform this Pumpkin Zucchini Bread into an indulgent dessert? For a decadent twist, try our Gooey Butter Pumpkin Cake Paula Deen right from the same pumpkin family.

STEP-BY-STEP INSTRUCTIONS

Prepare the oven and pan

First, preheat your oven to 350°F (175°C). Then, grease a 9×5 inch loaf pan.

Mix the dry ingredients

In a large bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.

Combine the wet ingredients

In another bowl, mix sugars, oil, and eggs. Stir in pumpkin purée, shredded zucchini, and vanilla.

Combine wet and dry

Pour the wet mixture into the dry ingredients. Stir until just combined. Do not overmix.

Bake the bread

Pour batter into the prepared pan. Bake for 50-60 minutes. A toothpick should come out clean.

Cool and serve

Let the bread cool in the pan for 10 minutes. Then, transfer to a wire rack. Slice and enjoy your warm Pumpkin Zucchini Bread.

PRO TIPS FOR SUCCESS

First, always squeeze the shredded zucchini dry. This prevents a soggy Pumpkin Zucchini Bread. Second, measure your flour correctly.

Spoon it into the cup and level it off. Third, do not overmix the batter. A few streaks of flour are fine.

Fourth, use room temperature eggs for a better texture. Finally, let the bread cool completely before slicing. This ensures clean slices of your Pumpkin Zucchini Bread.

These tips ensure your Pumpkin Zucchini Bread turns out perfect every time. For another pumpkin treat that fits special diets, check out our Best vegan and gluten free pumpkin pie for a delicious alternative.

STORAGE & REHEATING TIPS

Store leftover Pumpkin Zucchini Bread in an airtight container. It stays fresh at room temperature for 3 days. For longer storage, refrigerate it for up to a week.

To reheat, pop a slice in the microwave for 15 seconds. Or, warm it in a toaster oven. This Pumpkin Zucchini Bread also freezes well.

Wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw it overnight in the fridge.

WHAT TO SERVE WITH THIS RECIPE

Serve this Pumpkin Zucchini Bread for breakfast. Pair it with a hot cup of coffee or tea. It also makes a perfect afternoon snack.

Spread some butter or cream cheese on a slice. For dessert, add a dollop of whipped cream. This Pumpkin Zucchini Bread also goes wonderfully with a bowl of soup. It is versatile and satisfying any time of day.

This Pumpkin Zucchini Bread is versatile enough for any meal. If you love bite-sized desserts, our Mini Pumpkin Pie Cups are perfect for parties or a quick sweet fix.

FAQS

Can I use frozen zucchini?

Yes, but thaw and squeeze out all excess water first.

Can I make this gluten-free?

Absolutely. Use a 1:1 gluten-free baking flour blend.

Why is my bread dense?

You likely overmixed the batter. Or, your zucchini was too wet.

Can I add nuts?

Yes. Fold in ½ cup of chopped walnuts or pecans.

How do I know it’s done?

Insert a toothpick into the center. It should come out clean or with a few crumbs.

Pumpkin zucchini bread is a moist quick bread that combines the subtle sweetness of pumpkin with the tender texture of shredded zucchini. During the fall harvest season, this versatile bread often appears alongside other seasonal baked goods, drawing inspiration from traditional zucchini bread recipes.

Nutrition information (per serving)

Nutrient	Amount
Calories	210
Fat	9g
Carbohydrates	31g
Fiber	2g
Protein	3g