Oh, you’re going to love this one! My Pumpkin Zucchini Bread is the happy accident that happened when I had way too much zucchini from my garden and a can of pumpkin puree staring at me from the pantry. It’s like autumn and summer got together and decided to throw a party in your mouth. The pumpkin gives it that warm, cozy spice we all crave when leaves start turning, while the shredded zucchini keeps it incredibly moist – honestly, it stays fresh for days! Whether you’re grabbing a slice with your morning coffee or serving it as an easy dessert, this quick bread never disappoints. My kids don’t even realize they’re eating vegetables when they beg for seconds!
Why You’ll Love This Pumpkin Zucchini Bread
Trust me, this isn’t just another quick bread recipe—it’s the one you’ll keep coming back to! Here’s why:
- Moist for days: The zucchini keeps it tender, while the pumpkin adds that perfect velvety texture. No dry crumbs here!
- Easy-peasy: One bowl for dry, one for wet—mix, pour, bake. Even my teenager can make this without calling for help.
- Seasonal magic: Cinnamon and nutmeg make it taste like fall, but the zucchini gives it a fresh summer vibe. Best of both worlds!
- Sneaky veggies: I won’t tell if you don’t—it’s packed with zucchini and pumpkin, but tastes like pure indulgence.
Seriously, this bread disappears faster than I can bake it. You’ll see!
Ingredients for Pumpkin Zucchini Bread
Okay, let’s gather our goodies! I’ve made this bread so many times I could probably recite the ingredients in my sleep—but I’ll still double-check my pantry because we all know that one missing item can derail baking plans. Here’s what you’ll need, separated into dry and wet ingredients just like I do when prepping. It helps me stay organized (and trust me, my kitchen needs all the organization it can get).
Dry Ingredients
- 1 1/2 cups all-purpose flour: Spoon and level it, folks—no packed flour here unless you want a brick later.
- 1 tsp baking soda: The lift in our bread. Make sure it’s fresh—test it with vinegar if you’re unsure!
- 1/2 tsp baking powder: Extra insurance for that perfect rise.
- 1/2 tsp salt: Balances all the sweetness—don’t skip it!
- 1 tsp ground cinnamon: My heart says « add more, » but this amount gives warmth without overpowering.
- 1/2 tsp ground nutmeg: Freshly grated if you’re feeling fancy—it really makes a difference.
Wet Ingredients
- 1/2 cup pumpkin puree: Not pumpkin pie filling! We want pure, unsweetened pumpkin here.
- 1 cup shredded zucchini, drained: Squeeze it in a clean towel like you’re wringing out dishcloths—we need that moisture controlled.
- 1/2 cup vegetable oil: Neutral flavor lets the pumpkin and spices shine. Melted butter works in a pinch though.
- 2 eggs: Room temperature blends smoother—I just pop them in warm water for 5 minutes if I forget to take them out.
- 1 cup granulated sugar: Yes, it seems like a lot, but remember the zucchini tempers the sweetness.
- 1 tsp vanilla extract: The secret weapon that ties everything together. Use the good stuff if you’ve got it!
See? Nothing too fancy—just honest ingredients that become something magical together. Now let’s get mixing!
How to Make Pumpkin Zucchini Bread
Alright, let’s dive into the fun part—actually making this delicious pumpkin zucchini bread! I’ve baked this recipe more times than I can count, and I’ll walk you through every step to make sure yours turns out just as perfect as mine always does. It’s simple, but a few key tricks make all the difference. Ready? Let’s get that oven humming!
Preparing the Batter
First things first—grab your two mixing bowls and let’s get organized. In the larger bowl, whisk together all those dry ingredients (flour, baking soda, baking powder, salt, cinnamon, and nutmeg) until they’re completely combined. I like to give it a good 30 seconds of whisking—it helps distribute the leavening agents evenly so you don’t get any bitter bites.
Now, in your second bowl, let’s tackle the wet ingredients. Drain that zucchini! Seriously, squeeze it between paper towels or a clean kitchen cloth like you’re trying to wring out every last drop (about 1/3 cup liquid should come out). Then just dump everything else in—pumpkin puree, oil, eggs, sugar, and vanilla. Mix until it looks like a beautiful, slightly lumpy orange soup. Some zucchini strands will still be visible—that’s perfect!
Baking and Cooling Tips
Here’s where the magic happens! Pour your wet mixture into the dry ingredients and stir gently—just until no flour streaks remain. This isn’t the time for vigorous mixing! Overworking the batter makes tough bread, and nobody wants that. Scrape it into your greased loaf pan, smooth the top, and pop it in the preheated 350°F oven.
Set your timer for 60 minutes, but don’t wander too far—ovens vary. The bread is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs (no wet batter!). Let it cool in the pan for 10 minutes—this is crucial! If you try to remove it too soon, it might crumble. After that, transfer to a wire rack to cool completely—if you can resist cutting into it right away, that is!
Expert Tips for Perfect Pumpkin Zucchini Bread
After years of tweaking this recipe (and eating way too many test batches), I’ve picked up some game-changing tricks that’ll take your Pumpkin Zucchini Bread from good to « Oh-my-gosh-can-I-have-the-recipe?! » good. First, always use fresh spices—that dusty cinnamon from three years ago just won’t give you that warm, vibrant flavor we’re after. I buy small quantities and replace them every fall. And listen—if you’re not a fan of super-sweet breads, you can totally reduce the sugar to 3/4 cup. The zucchini and pumpkin bring their own natural sweetness anyway!
Now let’s talk variations because who doesn’t love options? Stir in 1/2 cup of chopped walnuts or pecans for crunch—toast them first for maximum flavor. Chocolate lovers can add 1/3 cup mini chocolate chips (they distribute better than regular-sized ones). Feeling adventurous? Swirl in a tablespoon of cream cheese before baking for a marbled effect. And my brunch-loving friends swear by sprinkling cinnamon sugar on top before baking for a sparkly crust. The possibilities are endless!
One last secret: let the bread sit overnight before slicing. I know, I know—it’s torture, but the flavors meld beautifully. Wrap it in a tea towel at room temperature, and you’ll thank me tomorrow when you taste the difference. Now go forth and bake your best loaf yet!
Storage and Serving Suggestions
Let me let you in on my little secret for keeping that pumpkin zucchini bread tasting fresh as the day it was baked! First – resist the urge to wrap it while it’s still warm (I know it’s hard). Once completely cool, tuck it into an airtight container or wrap it tightly in plastic. It’ll stay moist and delicious at room temperature for about 3 days. Need it to last longer? Freeze those slices individually wrapped in parchment paper – perfect for popping straight into the toaster on busy mornings!
Now for the best part – serving ideas! A thick slab slightly warmed with a schmear of cream cheese is my absolute favorite way to enjoy it (the tangy cream cheese against the sweet spiced bread? Divine!). My husband swears by pairing it with his dark roast coffee, while the kids love it simply toasted with a drizzle of honey. And if you really want to impress brunch guests? Lightly toast slices and serve with whipped vanilla mascarpone and a sprinkle of cinnamon on top – looks fancy but takes two seconds!
Pumpkin Zucchini Bread FAQs
I get so many questions about this recipe—which makes sense because it’s such a crowd-pleaser! Here are the answers to the ones that pop up most often in my kitchen and inbox. Don’t see your question here? Just holler—I’m happy to help troubleshoot!
Can I use frozen zucchini in this recipe?
Absolutely! I’ve done this many times when my garden zucchini crop got out of control. Just thaw it completely and squeeze out even more liquid than you would with fresh—frozen zucchini holds tons of water. You might need to blot it with paper towels after squeezing to get it dry enough. The texture might be slightly softer, but the flavor will still be fantastic!
How can I make this bread gluten-free?
My neighbor swears by using a 1:1 gluten-free flour blend (like Bob’s Red Mill) with an extra 1/4 tsp xanthan gum per cup of flour. The texture comes out slightly denser but still delicious. Just be sure to mix gently—gluten-free batters can get gummy if overworked. And let it cool completely before slicing!
Can I reduce the sugar in this recipe?
You bet! I’ve successfully cut it back to 3/4 cup without issues—the zucchini and pumpkin provide natural sweetness. If you go below that, the texture might change slightly (it won’t brown as much), but it’ll still taste great. For sugar-free options, I’d recommend using a monk fruit blend rather than straight substitutes—they tend to work better in baked goods.
Why did my bread sink in the middle?
Oh no! This usually happens if the bread wasn’t fully baked (test with a toothpick!) or if you opened the oven door too early. The sudden temperature drop makes it collapse. Next time, wait until at least the 50-minute mark to peek, and make sure your baking soda/powder are fresh. A sunken center still tastes amazing though—just call it a « well » and fill it with cream cheese frosting!
Can I make this into muffins instead?
Yes! Fill greased muffin cups 3/4 full and bake at 350°F for 20-25 minutes. They’re perfect for lunchboxes—my kids love when I add chocolate chips to their muffin version. Mini muffins bake in about 12-15 minutes if you’re feeling extra cute. Just keep an eye on them—they go from perfect to overdone quickly!
Nutritional Information
Now, let’s talk numbers—but remember, I’m not a nutritionist, and these values are just estimates that can vary based on your specific ingredients and brands. That said, here’s what you’re looking at per glorious slice of this pumpkin zucchini bread (based on 12 servings): about 180 calories, 25g carbs, and 8g fat. It’s got 3g protein too, plus a nice little fiber boost from all those sneaky veggies!
The best part? You’re getting vitamin A from the pumpkin and vitamin C from the zucchini—so really, this is practically health food. At least that’s what I tell myself when I go back for seconds!
Pumpkin Zucchini Bread
Ingrédients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, mix the pumpkin puree, zucchini, oil, eggs, sugar, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and stir until just mixed.
- Pour the batter into the prepared loaf pan and bake for 60 minutes, or until a toothpick inserted comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.