You know those recipes that just feel like a warm hug? That’s exactly what this pumpkin zucchini bread recipe is for me. I first made it during a rainy autumn afternoon when my garden was overflowing with zucchini, and let me tell you—it was love at first bite. The combination of sweet pumpkin and fresh zucchini creates this unbelievably moist bread that stays tender for days. And those warm spices? They make your whole kitchen smell like fall.
What I love most is how this recipe turns two humble ingredients into something truly special. The zucchini keeps it from being too sweet, while the pumpkin gives it that rich, cozy flavor we all crave when the leaves start turning. It’s become my go-to for everything from Sunday brunch to “oops, I forgot to bring something” moments. Trust me, once you try this bread, you’ll understand why my neighbors suddenly find reasons to stop by whenever it’s baking!
Why You’ll Love This Pumpkin Zucchini Bread Recipe
Listen, I know there are a million quick bread recipes out there, but this pumpkin zucchini version? It’s something special. Here’s why it’s become my absolute favorite:
- Moist like nobody’s business: Between the shredded zucchini (don’t skip squeezing out the water!) and pumpkin purée, this bread stays tender for days. No dry, crumbly slices here!
- Foolproof to make: One bowl for wet stuff, one for dry—no fancy techniques needed. Even my 10-year-old niece can whip this up (though she still makes a floury mess).
- Perfectly balanced: It’s sweet enough to feel like a treat, but the zucchini keeps it from being cloying. The cinnamon and nutmeg? Just enough to taste cozy without overpowering.
- Smells like autumn magic: When this is in the oven, your whole house will smell like pumpkin spice lattes and happiness. Warning: May cause spontaneous leaf-peeping trips.
Seriously, whether you’re dealing with a zucchini surplus or just craving that pumpkin fix, this recipe delivers every single time.
Ingredients for Pumpkin Zucchini Bread
Okay, let’s talk ingredients – and yes, that zucchini prep step matters more than you think! Here’s everything you’ll need for the most amazing pumpkin zucchini bread:
- 1 cup pumpkin purée (unsweetened – not pumpkin pie filling!)
- 1 cup grated zucchini (squeeze it in a clean towel first – trust me, your bread will thank you)
- 2 cups all-purpose flour (spooned and leveled, no packing!)
- 1 cup sugar (grandma swore by cane sugar, but regular white works too)
- 1/2 cup vegetable oil (I use avocado, but any neutral oil works)
- 2 large eggs (room temp eggs mix in smoother – leave ’em out 30 mins)
- 1 tsp vanilla extract (the real stuff makes a difference)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt (kosher or sea salt, not table salt)
- 1 tsp cinnamon (freshly ground if you’re feeling fancy)
- 1/2 tsp nutmeg (I grate whole nutmeg because I’m extra like that)
Pro tip from my many trial-and-error batches: Measure that zucchini after squeezing – you want a packed cup of the good stuff, not watery green shreds. And please, please use real pumpkin purée, not the pie mix – we’re controlling the sugar here!
How to Make Pumpkin Zucchini Bread
Alright, let’s get to the good part—turning these simple ingredients into a loaf of pure comfort. I’ve made this recipe so many times I could do it in my sleep, but I’ll walk you through each step so yours turns out perfect on the first try!
Step 1: Prep the Zucchini and Wet Ingredients
First things first—deal with that zucchini! Grab a clean kitchen towel (or cheesecloth if you’re fancy) and squeeze those shredded zucchini like you’re wringing out a wet swimsuit. You’ll be shocked how much liquid comes out! This step is crucial—too much moisture makes the bread soggy.
Now, in a big mixing bowl, whisk together the pumpkin purée, squeezed zucchini, sugar, oil, eggs, and vanilla. Don’t worry if it looks a little lumpy from the zucchini—that’s exactly what you want. Mix just until everything’s combined. Overmixing here can make your bread tough, and nobody wants that!
Step 2: Combine Dry Ingredients
Grab another bowl (yes, two bowls—trust the process!) and whisk together all your dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg. I like to whisk for a good 30 seconds here—it makes sure the leavening agents and spices are evenly distributed. No one wants a bite with all the baking soda in one spot!
Now, pour the dry ingredients into the wet mixture. Fold gently with a rubber spatula—we’re not making bread here, we’re making love. Stop when you just barely see streaks of flour. A few lumps are totally fine! The batter should be thick but pourable, like a really indulgent pancake batter.
Step 3: Bake and Cool
Pour that gorgeous orange batter into your greased 9×5-inch loaf pan (I use butter or that cake goop I mentioned earlier—works like a charm). Smooth the top with your spatula, then pop it in your preheated 350°F oven. This is non-negotiable—a cold oven means uneven baking!
Set your timer for 50 minutes, but start checking at 45. The bread is done when a toothpick comes out with just a few moist crumbs (no wet batter). If the top is browning too fast, tent it with foil. Once it’s perfect, let it cool in the pan for 10 minutes—I know it’s hard to wait, but this keeps it from falling apart. Then transfer to a wire rack and try not to eat the whole loaf in one sitting!
Tips for the Best Pumpkin Zucchini Bread
After baking more loaves than I can count (and eating my fair share of “experiments”), here are my golden rules for pumpkin zucchini bread perfection:
- Don’t overmix the batter – Those few streaks of flour? They’re your friends! Overmixing leads to tough bread, and we want tender, melt-in-your-mouth slices.
- Trust your nose with spices – Love cinnamon? Add an extra pinch! Not a nutmeg fan? Skip it. This recipe is forgiving, so make it your own.
- Start checking early – Ovens lie sometimes. Peek at 45 minutes—better to pull it out slightly underdone than overbaked. The bread keeps cooking as it cools!
- Let it rest – I know it’s hard, but waiting at least an hour before slicing gives the crumb time to set. Your patience will be rewarded.
Oh, and one more thing—always make two loaves. One to share, one to hoard shamelessly.
Variations for Your Pumpkin Zucchini Bread
Now here’s where the fun begins – let’s play with this pumpkin zucchini bread recipe! Once you’ve mastered the basic version (which is downright delicious as-is), try these easy twists to keep things interesting:
- Chocolate lover’s dream: Fold in 1 cup chocolate chips or chunks right before baking. Dark chocolate pairs beautifully with the pumpkin spices!
- Nutty crunch: Add 3/4 cup chopped walnuts or pecans to the batter. Toast them first for extra flavor – just let them cool before mixing in.
- Maple magic: Replace half the sugar with 1/3 cup pure maple syrup (reduce other liquids by 2 tbsp). The maple brings out the earthiness of the pumpkin.
- Coconut delight: Stir in 1/2 cup shredded coconut for tropical vibes. Toasted coconut on top? Even better!
- Cream cheese swirl: Drop spoonfuls of sweetened cream cheese mixture onto the batter and swirl with a knife before baking. Pure decadence!
The beauty of this recipe? It’s endlessly adaptable. My neighbor swears by adding dried cranberries and orange zest for a holiday version, while my kids beg for mini chocolate chips. Whatever you choose, just remember – the add-ins shouldn’t exceed 1 1/4 cups total, or your bread might not rise properly. Happy experimenting!
Storing and Freezing Pumpkin Zucchini Bread
Now, let’s talk about keeping that beautiful pumpkin zucchini bread fresh – because let’s be real, this stuff disappears fast in my house! Here’s how I keep it tasting just-baked for days (or months, if you’ve got willpower I clearly lack).
Room temp storage: Once completely cooled, wrap your loaf tightly in plastic wrap or aluminum foil. It’ll stay moist and delicious at room temperature for about 3 days. I usually keep mine in a bread box or a covered cake stand – anything to protect it from drying out.
Refrigerator trick: If your kitchen runs warm (or you want to stretch it to 5 days), pop it in the fridge. Just know the texture changes slightly – it gets denser when chilled. I like to warm slices for 10 seconds in the microwave to bring back that fresh-from-the-oven feel.
Freezing like a pro: Here’s my favorite trick – slice the loaf before freezing! Wrap individual slices in plastic wrap, then tuck them all into a freezer bag. This way, you can grab just what you need. They’ll keep for up to 3 months frozen. To thaw? Either leave at room temp for an hour or microwave straight from frozen for about 30 seconds. Perfect for sudden pumpkin zucchini bread cravings at midnight!
One last tip: If you freeze the whole loaf, wrap it in two layers – first plastic wrap, then foil. Thaw overnight in the fridge before serving. The double wrapping prevents freezer burn and keeps all that wonderful moisture locked in.
Nutritional Information
Okay, let’s be real – we’re not eating pumpkin zucchini bread because it’s a health food (though with all that zucchini, it’s practically a salad, right?). But because I know some of you like to keep track, here’s the nutritional breakdown per slice – just remember these are estimates since ingredients can vary:
- Calories: 180
- Fat: 8g (1g saturated)
- Carbohydrates: 25g
- Fiber: 1g
- Sugar: 12g
- Protein: 3g
- Sodium: 150mg
A quick heads up – these numbers can change depending on what add-ins you use (looking at you, chocolate chip lovers!). I calculated this based on slicing one loaf into 12 decent-sized pieces – but let’s be honest, in my house those slices tend to get… generous. If you’re watching portions, you might want to cut thinner slices (but good luck stopping at just one!).
And hey – compared to store-bought muffins or coffee cake? This homemade version is practically virtuous with all that pumpkin and zucchini goodness baked right in. Everything in moderation, right? Now go enjoy your bread without guilt!
FAQs About Pumpkin Zucchini Bread
I’ve gotten so many questions about this pumpkin zucchini bread recipe over the years – here are the ones that pop up most often, along with my tried-and-true answers:
Can I use fresh pumpkin instead of canned purée?
Absolutely! I actually prefer fresh pumpkin when it’s in season. Just roast small sugar pumpkin halves (face down) at 375°F for about 45 minutes until fork-tender. Scoop out the flesh and puree it in a food processor until smooth. Let it drain in a fine mesh strainer for 30 minutes to remove excess water – you want about 1 cup of thick purée. The flavor difference is incredible!
Why is my bread soggy in the middle?
Oh honey, we’ve all been there! Nine times out of ten, it’s because the zucchini wasn’t squeezed dry enough. That vegetable holds way more water than you’d think. My foolproof method? Wrap the grated zucchini in a clean kitchen towel and twist it over the sink until no more liquid comes out. Your forearms will get a workout, but your bread will bake up perfectly every time.
Can I make this recipe gluten-free?
You bet! I’ve had great success using a 1:1 gluten-free flour blend (I like Bob’s Red Mill). The texture comes out slightly denser but still wonderfully moist. Just be sure to let the batter rest for 10 minutes before baking – this helps the GF flour hydrate properly. And maybe bake for 5 extra minutes since GF breads often need more time.
How can I reduce the sugar?
I get it – sometimes you want that pumpkin flavor without the sugar rush. You can safely cut the sugar down to 3/4 cup without issues. For lower sugar options, try substituting half with coconut sugar or maple syrup (reduce other liquids slightly). The bread will be less sweet but still delicious – perfect for breakfast slices with a smear of almond butter!
Can I bake this as muffins instead?
Yes! This batter makes fantastic pumpkin zucchini muffins. Just fill greased or lined muffin cups 3/4 full and bake at the same temperature for 20-25 minutes. They’re done when a toothpick comes out clean. Bonus – muffins freeze beautifully and make great on-the-go snacks. My kids love finding these in their lunch boxes!
Got more questions? Drop them in the comments – I’m always happy to troubleshoot baking adventures with fellow pumpkin zucchini bread enthusiasts!
Nothing makes me happier than seeing your pumpkin zucchini bread masterpieces! Seriously, my favorite part of sharing recipes is watching all the creative twists you come up with. Did you add chocolate chips? Swirl in some cream cheese? Maybe even sneak in some walnuts? I want to see it all!
Drop a comment below to tell me how your bread turned out – was it as moist as you hoped? Any brilliant variations I should try? Your feedback helps make this recipe even better for the next baker. And if you snapped a photo (you know I love seeing those golden-brown loaves!), tag me on Instagram. Nothing beats scrolling through pumpkin zucchini bread pictures with my morning coffee. Check out more recipes here!
Oh, and if this recipe becomes a staple in your kitchen like it is in mine? A five-star rating helps other home bakers find their new favorite treat too. Happy baking, friends – can’t wait to see what you create!
Print
Incredibly Moist Pumpkin Zucchini Bread – 1 Perfect Loaf
- Total Time: 70 minutes
- Yield: 1 loaf
- Diet: Vegetarian
Description
A moist and flavorful bread combining pumpkin and zucchini for a delicious treat.
Ingredients
- 1 cup pumpkin puree
- 1 cup grated zucchini
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large bowl, mix pumpkin puree, grated zucchini, sugar, oil, eggs, and vanilla.
- In another bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine wet and dry ingredients. Stir until just mixed.
- Pour batter into prepared pan. Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
- Squeeze excess moisture from zucchini before adding.
- Store in an airtight container for up to 3 days.
- Freeze slices for longer storage.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Oven
- Cuisine: American
