Pumpkin Zucchini Bread Recipe that bakes up super moist, warmly spiced, and tender with a caramelized edge. If you crave a cozy spiced quick bread for breakfast or snacks and you want it on the table in about 1 hour 10 minutes, this loaf fits the bill. I stash a slice for my afternoon coffee, or my kid beats me to it.
Why This Pumpkin Zucchini Bread Recipe
This Pumpkin Zucchini Bread Recipe uses one bowl for the wet ingredients and one for the dry, plus you skip the mixer. Pumpkin puree and grated zucchini keep the loaf moist, so the batter stays forgiving even if you stir a touch extra. Oil, not butter, keeps the crumb soft and the process quick.
You work with pantry staples and simple spices. The loaf bakes evenly, slices cleanly, and tastes great plain or with mix-ins. You can bake it as a loaf, mini loaves, or muffins without fancy gear.
Ingredients You Need
- 1 3/4 cups (220 g) all-purpose flour (use a scale if you have one for accuracy; swap 1:1 gluten-free all-purpose blend if needed)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves or allspice
- Shortcut: use 2 1/2 teaspoons pumpkin pie spice in place of the individual spices
- 2 large eggs, room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- You can use coconut sugar for the brown sugar part
- 1 cup canned pumpkin puree, not pumpkin pie mix (Libby’s holds a thick texture that works well)
- 1 cup finely grated zucchini, firmly squeezed dry
- 1/2 cup neutral oil such as avocado, canola, or light olive oil (melted coconut oil works too, cool it a bit)
- 2 teaspoons pure vanilla extract
- Optional mix-ins, 1/2 to 3/4 cup total: chocolate chips, chopped walnuts or pecans, dried cranberries, or pepitas for the top
Equipment
- 9×5 inch loaf pan or 8.5×4.5 inch loaf pan
- Parchment paper and nonstick spray or oil
- Two mixing bowls, whisk, and a spatula
- Box grater for zucchini
- Clean kitchen towel or cheesecloth for squeezing zucchini
- Cooling rack and a toothpick or skewer
How to Make Pumpkin Zucchini Bread
- Prep: 15 minutes
- Cook: 55 to 60 minutes
- Total: 1 hour 10 to 15 minutes
- Heat the oven to 350°F. Line a 9×5 inch loaf pan with a parchment sling and grease the sides.
- Grate the zucchini on the small holes of a box grater. Wrap it in a towel and squeeze hard until it looks dry and compact.
- In a large bowl, whisk eggs, granulated sugar, brown sugar, pumpkin puree, oil, and vanilla until smooth and glossy.
- In a separate bowl, whisk flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- Add the dry ingredients to the wet bowl. Stir with a spatula until you see only a few streaks of flour.
- Fold in the zucchini and any mix-ins. The batter will look thick and speckled.
- Pour the batter into the pan and smooth the top. Sprinkle pepitas or coarse sugar if you like a crunchy lid.
- Bake 55 to 60 minutes, until a toothpick near the center comes out with a few moist crumbs. If the top browns too fast, tent the pan with foil for the last 10 minutes.
- Cool the loaf in the pan for 10 minutes, then lift it out and cool on a rack for at least 45 minutes. Slice with a sharp serrated knife.
Tips & Common Mistakes
- Squeeze the zucchini well or the center can turn gummy.
- Spoon and level the flour so you do not pack it. Extra flour dries the crumb.
- Do not overmix. Stop when the flour disappears and fold in the zucchini gently.
- Use room temperature eggs for a smoother batter.
- Check doneness in multiple spots since mix-ins can fool a single toothpick test.
- Tent with foil if the top darkens before the center sets.
- Cool the loaf before slicing. Warm bread can tear and seem underbaked.
- Stick with pumpkin puree, not pumpkin pie mix, which adds sugar and spices you cannot control.
Variations I’ve Tried
- Chocolate chip pumpkin zucchini bread with 3/4 cup semisweet chips and a pinch of espresso powder.
- Nutty version with 3/4 cup toasted walnuts or pecans and a sprinkle of cinnamon sugar on top.
- Whole grain swap with 1 cup all-purpose flour plus 3/4 cup whole wheat pastry flour. Add 1 tablespoon milk if the batter feels stiff.
- Maple glazed loaf with a quick drizzle of powdered sugar, maple syrup, and a splash of milk after the bread cools.
- Mini loaves: divide among three 5.75×3 inch pans and bake 28 to 34 minutes.
- Muffins: portion into a 12-cup tin and bake 18 to 22 minutes.
How to Serve Pumpkin Zucchini Bread
Serve warm or at room temp with soft butter, cream cheese, or a swipe of apple butter. Pair a slice with coffee or chai for a cozy breakfast. Go dessert mode with vanilla ice cream and a light dust of cinnamon. For a snack plate, add sliced pears, cheddar, and a handful of toasted nuts.
Make-Ahead and Storage
- Room temp: Wrap the cooled loaf in parchment, then place it in a zip-top bag or an airtight container. It keeps 2 to 3 days on the counter.
- Fridge: Store slices or the whole loaf tightly wrapped for up to 1 week. Bring to room temp or warm gently before serving.
- Freezer: Freeze whole or sliced for up to 3 months. Wrap in plastic, then foil, or use a freezer bag with the air pressed out.
- Reheat: Toast slices or warm in a 300°F oven for 8 to 10 minutes. Microwaving 10 to 15 seconds also works in a pinch.
Nutrition Information
Approximate per slice, 10 slices, no mix-ins: 260 calories; 11 g fat; 36 g carbs; 2 g fiber; 17 g sugar; 4 g protein; 220 mg sodium. Values vary by mix-ins and brands.
Pumpkin Zucchini Bread
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8x4 inch loaf pans.
- In a large bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix sugar, eggs, oil, pumpkin puree, and vanilla extract until smooth.
- Stir pumpkin mixture into flour mixture just until combined.
- Fold in grated zucchini and walnuts, if using.
- Pour batter into prepared pans.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes, then remove to wire racks to cool completely.