If you love cozy autumn flavors and moist, tender crumb, you are in for a real treat with this Pumpkin Zucchini Bread. This recipe unites two garden favorites—vibrant pumpkin puree and fresh zucchini—into a single loaf that is bursting with warmth, hints of spice, and just a touch of natural sweetness. Whether you serve it as a breakfast treat, an afternoon snack with coffee, or sneak a slice for dessert, every bite celebrates the magic of classic fall baking. Trust me, you’ll come back to this loaf all year round!

Pumpkin Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about what makes this Pumpkin Zucchini Bread truly special: the ingredients are simple, but each one brings something important to the table—flavor, texture, or a pop of color. Here’s how they all come together to create the perfect loaf:

Pumpkin Purée (1 cup): Provides rich color, gorgeous moisture, and that unmistakable fall essence—use canned for convenience, or homemade if you’re feeling ambitious!
Grated Zucchini (1 cup, moisture lightly squeezed out): It sneaks in extra moisture and subtle green flecks, plus a bonus dose of veggies.
Large Eggs (2): Essential for binding everything together and lending a soft, tender crumb.
Vegetable Oil (1/2 cup): Keeps the bread ultra-moist; swap half for applesauce for a lighter twist.
Granulated Sugar (1/2 cup): Sweetens without overpowering, allowing the pumpkin spices to shine.
Packed Brown Sugar (1/2 cup): Adds more sweetness and a deep, caramel-like flavor.
Vanilla Extract (1 teaspoon): Brings everything together with its soft, comforting aroma.
All-Purpose Flour (1 1/2 cups): The perfect base for structure—don’t forget to measure carefully for the best crumb!
Baking Powder (1/2 teaspoon): Ensures your loaf rises nicely for a gorgeous dome.
Baking Soda (1/2 teaspoon): Partners with the pumpkin to create fluffy lift and tender texture.
Salt (1/2 teaspoon): Balances sweetness and makes the cozy spices pop.
Ground Cinnamon (1 teaspoon): The key autumn spice—don’t skimp!
Ground Nutmeg (1/2 teaspoon): Adds a subtle, fragrant warmth.
Ground Ginger (1/4 teaspoon): Brings a little zest and complexity to the loaf.
Ground Cloves (1/4 teaspoon): For deep, earthy spice notes that round out every slice.
Chopped Walnuts or Pecans (1/2 cup, optional): Give fantastic crunch and a nutty finish—skip or swap with chocolate chips if you prefer!

How to Make Pumpkin Zucchini Bread

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F (175°C) and greasing a 9×5-inch loaf pan. Lining the pan with a strip of parchment paper can make it even easier to lift out your finished bread. This step sets you up for a stress-free, beautifully shaped loaf.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the pumpkin purée, grated zucchini (make sure to squeeze out that extra moisture!), eggs, vegetable oil, both sugars, and vanilla extract. Mix until everything is thick and smooth—this base is what guarantees your Pumpkin Zucchini Bread stays extra moist and flavorful.

Step 3: Combine the Dry Ingredients

Grab a separate medium bowl and whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This ensures the leaveners and spices are evenly distributed, so every bite tastes just right.

Step 4: Bring It All Together

Gradually add your dry mixture to the wet ingredients, stirring gently until just combined—overmixing can make the bread tough instead of tender. If you’re including walnuts, pecans, or even chocolate chips, fold them in now for the perfect finishing touch.

Step 5: Bake to Perfection

Spoon the batter into your prepared loaf pan and smooth out the top with a spatula. Place it in the oven on the middle rack and bake for 55 to 65 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The aroma will fill your home!

Step 6: Cool and Slice

Let the Pumpkin Zucchini Bread cool in the pan for 10 minutes—this helps it set and makes removal a breeze. Then transfer it to a wire rack to cool completely before slicing (the hardest part is waiting, but it’s worth it for perfect slices!).

How to Serve Pumpkin Zucchini Bread

Garnishes

Give your Pumpkin Zucchini Bread a charming finish with a dusting of powdered sugar, a dollop of whipped cream, or even a gentle drizzle of maple glaze. Strewn with a handful of extra nuts or chocolate chips across the top before baking, your loaf will look as good as it tastes.

Side Dishes

This bread loves company! For breakfast, pair a thick slice with Greek yogurt or a mug of spiced chai. For dessert, serve alongside vanilla ice cream or poached fruit. It also makes a wonderful addition to a fall-inspired brunch spread with fresh fruit and cheese.

Creative Ways to Present

For a festive touch, try baking mini Pumpkin Zucchini Bread loaves to hand out as homemade gifts during the holidays. Or slice and layer the bread with cream cheese frosting in a trifle dish for an impressive, crowd-pleasing dessert. You can also toast slices and spread with honey butter for an irresistible snack!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Pumpkin Zucchini Bread wrapped tightly in plastic wrap or covered in an airtight container at room temperature for up to three days. If your kitchen tends to run warm, storing it in the fridge will help maintain its freshness longer without drying out.

Freezing

This bread freezes beautifully! Allow the loaf to cool completely, then wrap it snugly in plastic wrap and a layer of foil, or use a freezer-safe bag. It’ll keep for up to three months—just thaw overnight on the counter or pop individual slices straight into the toaster.

Reheating

To enjoy that “just-baked” magic, gently warm slices in the microwave for about 10–15 seconds or toast them lightly. A warm slice with a slather of butter (or even a swipe of cream cheese) is pure morning bliss.

FAQs

Can I make Pumpkin Zucchini Bread gluten-free?

Absolutely! Substitute your favorite 1:1 gluten-free all-purpose flour blend for regular flour. Just make sure it includes xanthan gum for best texture, and keep an eye on bake time since gluten-free loaves sometimes bake faster.

What’s the best way to grate zucchini for this bread?

Use the medium holes on a box grater. After grating, lightly squeeze the zucchini in a clean towel—removing just enough water keeps your bread from getting soggy but still tender and moist.

Can I add mix-ins like chocolate chips or dried fruit?

Of course! Feel free to fold in up to 1/2 cup of chocolate chips, dried cranberries, or even a handful of shredded coconut for fun flavor twists. The bread is flexible and welcomes your favorites.

Why did my Pumpkin Zucchini Bread sink in the middle?

If your bread sinks, it might be underbaked or have too much moisture. Always test with a toothpick and try not to open the oven door until the last 5 minutes. Also, measure ingredients carefully to avoid excess liquid.

Can I make this recipe into muffins?

Yes! Spoon the batter into lined muffin tins, filling each about 3/4 full. Bake at 350°F for 18–23 minutes or until a toothpick comes out clean. You’ll get tender, portable Pumpkin Zucchini Bread muffins—perfect for snacking!

Final Thoughts

I hope you feel inspired to whip up a loaf of Pumpkin Zucchini Bread as soon as possible. This simple recipe has a way of warming kitchens and hearts, and I truly believe it’s a keeper for any season. Once you taste that first cozy, spiced slice, you’ll be hooked—so don’t be surprised if it disappears in a flash!

Pumpkin Zucchini Bread Recipe

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4.5 from 29 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 1 loaf (8 slices) 1x
Diet: Vegetarian

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Description

Enjoy the flavors of fall with this moist and delicious Pumpkin Zucchini Bread. Perfect for breakfast or as a snack, this bread is a great way to sneak in some extra veggies without sacrificing on taste.

Ingredients

Scale

Wet Ingredients:

1 cup canned pumpkin purée
1 cup grated zucchini (moisture lightly squeezed out)
2 large eggs
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar (packed)
1 teaspoon vanilla extract

Dry Ingredients:

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

1/2 cup chopped walnuts or pecans (optional)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
Mix Wet Ingredients: In a large bowl, whisk together pumpkin purée, zucchini, eggs, oil, sugars, and vanilla until smooth.
Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, salt, and spices.
Combine Wet and Dry: Gradually add dry ingredients to wet ingredients, stirring until just combined. Fold in nuts if using.
Bake: Pour batter into loaf pan, smooth the top, and bake for 55 to 65 minutes until a toothpick comes out clean.
Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.