Name: Pumpkin Zucchini Bread Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 eggs; 1 cup white sugar; 1 cup brown sugar; 1 cup pureed pumpkin; 1/2 cup butter, melted; 1/2 cup applesauce; 1 tablespoon vanilla extract; 3 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 teaspoon salt; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon cloves; 1-2 cups of zucchini, squeezed dry; 1 cup chocolate chips (optional); 1 cup chopped walnuts or pecans (optional)

Jump to Recipe

If you’re longing for a moist, warmly-spiced treat that captures the heart of autumn, Pumpkin Zucchini Bread has a way of casting its spell in every bite. This easy quick bread mixes fall’s favorite pumpkin with garden-fresh zucchini, infusing each slice with irresistible flavor, tender crumb, and gorgeous color. Whether you serve it for breakfast, snack, or dessert, it’s the kind of recipe that will have everyone reaching for seconds and asking for the recipe. Get ready to fall in love with Pumpkin Zucchini Bread all over again!

Pumpkin Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Pumpkin Zucchini Bread is how simple but essential each ingredient is. These pantry and fridge staples work together to give you a loaf that’s perfectly moist, rich in flavor, and delightfully speckled with bits of zucchini. Here’s what you’ll need, plus little tips to make every element shine:

Eggs: They help bind everything together and give the bread softness.
White sugar: Brings sweetness and keeps the crumb light.
Brown sugar: Adds moisture and a hint of caramel flavor.
Pureed pumpkin: The star ingredient that delivers that beautiful color and unmistakable autumn taste.
Butter (melted): Offers depth and a melt-in-your-mouth texture.
Applesauce: Locks in even more moisture without weighing the bread down.
Vanilla extract: Enhances all the other flavors and adds warmth.
All-purpose flour: The sturdy backbone holding our loaf together.
Baking soda & baking powder: Give the bread its gentle rise and fluffy crumb.
Salt: Balances the sweetness and pulls everything together.
Cinnamon: Instantly evokes cozy, spicy pumpkin vibes.
Nutmeg: Accents the spices with a subtle earthy sweetness.
Cloves: Adds a touch of depth and that signature holiday aroma.
Zucchini (squeezed dry): Disappears into the bread, boosting moisture and texture without overwhelming the flavor.
Chocolate chips (optional): For those who love a cocoa kick in every bite.
Chopped walnuts or pecans (optional): Bring crunch and a nutty finish to your loaf.

How to Make Pumpkin Zucchini Bread

Step 1: Prepare Your Pans and Oven

Preheat your oven to 350 degrees so it’s ready to greet your batter with the perfect heat. Grease and flour two loaf pans, making sure every nook and cranny is coated. This not only helps the Pumpkin Zucchini Bread pop out effortlessly when it’s done, but also gives the edges a lovely golden finish.

Step 2: Mix the Wet Ingredients

In a large bowl, combine the eggs, white sugar, and brown sugar. Beat until they’re foamy and just a bit creamy. Then add your pureed pumpkin, melted butter, applesauce, and vanilla extract. Mix until everything is beautifully blended. Whether you use a stand mixer, hand mixer, or rely on good old-fashioned elbow grease with a wooden spoon, make sure no streaks remain.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This step ensures that the rising agents and spices will be evenly distributed throughout your bread, so every slice bursts with balanced flavor.

Step 4: Bring the Batter Together

Slowly add your dry ingredients into the wet mixture, stirring gently until just incorporated. Try not to overmix; a few streaks of flour are fine. The batter will be thick and fragrant, promising great things to come.

Step 5: Stir in the Zucchini (and Extras)

Fold in the zucchini, making sure it’s well-squeezed and dry—this keeps your Pumpkin Zucchini Bread perfectly moist without getting soggy. If you’re feeling indulgent, this is the moment to add chocolate chips or nuts. Stir just until everything is combined.

Step 6: Bake to Perfection

Pour the batter evenly into your prepared loaf pans and smooth the tops. Slide them into the oven and bake for 45 to 50 minutes. Your kitchen will fill with the wonderful scent of fall spices! The breads are done when a tester comes out clean from the center.

Step 7: Cool and Enjoy

Let your loaves cool in their pans for 5 to 10 minutes, then gently turn them out onto a wire rack to finish cooling. This helps avoid a soggy bottom and gives the bread its ideal texture. Once cool, slice and savor—though honestly, it’s hard to resist a warm piece right away!

How to Serve Pumpkin Zucchini Bread

Garnishes

A dusting of powdered sugar or a drizzle of simple glaze can dress up your slices beautifully. For a little extra flair, sprinkle the top with a few extra chocolate chips or chopped nuts right after baking so they melt in just enough to tempt every bite.

Side Dishes

Pair a thick slice of Pumpkin Zucchini Bread with a mug of spiced chai, a creamy latte, or even a scoop of vanilla yogurt. Fresh berries or a slice of ripe pear on the side bring a fresh, juicy contrast to all that cozy flavor.

Creative Ways to Present

Try making mini loaves to share as gifts, or bake the batter in muffin tins for a grab-and-go treat. For an extra-special brunch, serve the bread with whipped cinnamon butter or a dollop of sweetened mascarpone on top. There are truly endless ways to showcase this fall favorite!

Make Ahead and Storage

Storing Leftovers

Pumpkin Zucchini Bread stays moist for days! Wrap any leftover slices snugly in plastic wrap or foil and keep them at room temperature for up to 3 days. The flavors deepen over time, so it might taste even better the next day.

Freezing

To freeze, let the bread cool completely, then wrap the whole loaf or individual slices tightly in plastic wrap and pop them into a freezer bag. They’ll keep beautifully for up to 3 months. Just let slices thaw at room temperature for a quick snack anytime.

Reheating

A quick zap in the microwave (about 10 seconds per slice) brings back that just-baked softness. If you prefer, warm slices in a toaster oven for a touch of crispness on the edges—a wonderful way to revive those fall flavors.

FAQs

Can I make Pumpkin Zucchini Bread gluten-free?

Absolutely! Just swap in your favorite 1-for-1 gluten-free all-purpose flour blend. Pair it with a teaspoon of xanthan gum if your blend doesn’t already contain it. The results are just as delicious and comforting.

What’s the best way to squeeze the zucchini dry?

After grating the zucchini, place it in a clean kitchen towel or paper towels and give it a firm squeeze over the sink. Removing that extra moisture helps your Pumpkin Zucchini Bread bake up with the perfect crumb.

Can I use fresh pumpkin instead of canned?

Yes! You can use homemade pumpkin puree as long as it’s not too watery. Roast and mash your pumpkin, then blot it with paper towels to remove excess moisture before measuring.

How do I know when the bread is fully baked?

Test for doneness by inserting a toothpick or cake tester into the center of the loaf—it should come out clean or with just a few moist crumbs. If the top starts browning too quickly, loosely cover with foil for the last 10 minutes.

Can I reduce the sugar for a less sweet bread?

Definitely! You can cut back on either the white or brown sugar a bit to suit your taste. The bread will still be moist and flavorful, with the pumpkin and zucchini shining through.

Final Thoughts

Pumpkin Zucchini Bread has a special way of making even the simplest moments feel a little more magical. I can’t wait for you to try this recipe and share it with the people you love—it’s one of those treats that brings warmth and joy every time it’s made. Happy baking!

Pumpkin Zucchini Bread Recipe

★★★★★

5.1 from 22 reviews

Author: Lily
Total Time: 1 hour 10 minutes
Yield: 2 loaves 1x
Diet: Vegetarian

Print Recipe

Description

A delightful and moist Pumpkin Zucchini Bread recipe that combines the flavors of pumpkin, zucchini, and warm spices. Perfect for a cozy breakfast or a sweet treat with a cup of tea.

Instructions

Preheat the oven to 350 degrees. Grease and flour two loaf pans.
In a mixing bowl, blend the eggs and sugars. Add pumpkin, melted butter, applesauce, and vanilla.
In another bowl, combine the dry ingredients. Gradually mix the dry ingredients into the wet mixture.
Hand-stir in the zucchini until just combined.
Pour the batter into the prepared loaf pans. Bake for 45-50 minutes at 350 degrees until a toothpick comes out clean.
Cool in pans for 5-10 minutes, then transfer to a wire rack to cool completely.

Notes

You can customize this bread by adding chocolate chips or nuts for extra texture and flavor.
Make sure to squeeze the zucchini well to remove excess moisture for the best texture.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Bread
Method: Baking
Cuisine: American