Go Back
- 1 cup grated zucchini - 1 cup canned pumpkin puree - 2 cups all-purpose flour - 3 large eggs To start, we need two cups of flour to give our bread structure. We also use one cup of canned pumpkin puree for flavor and moisture. Grating one cup of zucchini adds a nice texture, and three large eggs help bind everything together. - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt Next, we include dry ingredients. One teaspoon of baking powder and one teaspoon of baking soda make our bread rise. We add one teaspoon of ground cinnamon and half a teaspoon of ground nutmeg for warmth. Salt, at half a teaspoon, balances the flavors. - 3/4 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil - 1 teaspoon vanilla extract For sweetness, we use three-quarters of a cup of granulated sugar and half a cup of packed brown sugar. These sugars give our bread a lovely sweetness and depth. Half a cup of vegetable oil keeps it moist, and one teaspoon of vanilla extract adds a nice touch of flavor. - 1/2 cup chopped walnuts or pecans - 1/2 cup chocolate chips If you want, add half a cup of chopped walnuts or pecans for crunch. You can also stir in half a cup of chocolate chips for a sweet surprise. Both options make this bread even more delightful. For the full recipe, check the earlier sections! - Preheat your oven to 350°F (175°C). - Prepare two 9x5-inch loaf pans by greasing them or lining with parchment paper. - In a large bowl, combine 1 cup of grated zucchini and 1 cup of canned pumpkin puree. Mix them until well combined. - In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of salt. - In a third bowl, mix 3/4 cup of granulated sugar, 1/2 cup of brown sugar, 3 large eggs, 1/2 cup of vegetable oil, and 1 teaspoon of vanilla extract. Beat until smooth and light. - Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Do not overmix. - Fold in the zucchini and pumpkin mixture. If you want, add in 1/2 cup of chopped walnuts or pecans, and/or 1/2 cup of chocolate chips. - Divide the batter evenly between the prepared loaf pans. - Bake for about 60-70 minutes. Check with a toothpick. It should come out clean when done. For the full recipe, you can refer back to the ingredients mentioned earlier. To avoid a dense loaf, mix the batter just enough. Overmixing can make it heavy. Also, check the oven temperature. An oven that is too hot can affect the rise. Remember to measure your ingredients carefully. Use measuring cups for dry and liquid ingredients. To enhance the flavor, try adding spices like allspice or ginger. A pinch of vanilla bean or orange zest can also add a twist. For serving, I love spreading cream cheese on warm slices. It adds a rich, creamy touch that pairs well with the spices. If you need gluten-free flour, use a blend that works well for baking. Almond flour or coconut flour are good options too. For a vegan version, you can replace eggs with flaxseed meal or applesauce. Use a dairy-free milk in place of regular milk for creaminess. For the full recipe, you can refer to the complete guide above. {{image_2}} You can add cranberries or raisins to your pumpkin zucchini bread. These fruits add a fun burst of flavor. They also pair well with the warm spices in the bread. You can use fresh or dried cranberries. If you like a sweeter touch, raisins work great too. Another twist is to add citrus zest. A little orange or lemon zest brightens the flavor. It gives the bread a fresh and lively taste. Just a teaspoon or two can make a big difference. For those looking to cut sugar, a low-sugar or sugar-free version is easy to make. You can use stevia or monk fruit sweetener instead of regular sugar. This keeps the sweetness while lowering calories. You can also use whole wheat flour. This adds fiber and nutrients to the bread. The flavor will be hearty and satisfying. Whole wheat can replace all-purpose flour in a one-to-one ratio. You can make mini loaves or muffins for fun serving options. Mini loaves cook faster and are perfect for gifts. Muffins are easy to grab for breakfast or snacks. For festive occasions, you can add decorative toppings. A sprinkle of powdered sugar makes a nice touch. You could also add a drizzle of icing for a sweet finish. These small details make your pumpkin zucchini bread special. For the full recipe, check out the details above! To keep your pumpkin zucchini bread fresh, store it at room temperature. Place the bread in an airtight container. This helps keep moisture in and prevents it from drying out. If you don’t have a container, wrap it in plastic wrap or aluminum foil. Make sure to seal it well to keep air out. For long-lasting freshness, freezing is a great option. Wrap the cooled bread tightly in plastic wrap. Then, place it in a freezer bag. Squeeze out excess air before sealing. This protects it from freezer burn. When you want to enjoy it again, thaw the bread overnight in the fridge. For a quick method, leave it at room temperature for a few hours. Pumpkin zucchini bread lasts about 3 to 5 days at room temperature. If you store it in the fridge, it can last up to a week. Signs of spoilage include mold or an off smell. If the bread feels hard or dry, it’s best to toss it. For the freshest taste, always check for these signs before enjoying your delicious loaf. Yes, you can use fresh zucchini. Just make sure to wash it well. Grate the zucchini using a box grater or food processor. Fresh zucchini adds moisture and flavor to the bread. No, you do not need to drain the zucchini. The moisture from the zucchini helps keep the bread soft and tasty. If you use very watery zucchini, you might want to lightly squeeze it in a clean cloth. This step helps avoid overly wet batter. You can check this by inserting a toothpick into the center. If it comes out clean, the bread is done. If it has wet batter on it, bake for a few more minutes. Keep an eye on the bread to avoid burning. Absolutely! You can add any nuts you like. Walnuts or pecans work great. You can also mix in fruits like raisins or cranberries. These additions bring new flavors and textures to your bread. This blog post shared how to make delicious Pumpkin Zucchini Bread. We covered key ingredients, step-by-step mixing, and baking tips. I shared helpful variations and storage tips to keep your bread fresh. Remember to measure your ingredients carefully to prevent a dense loaf. This recipe is flexible, so feel free to explore flavors and substitutions. Enjoy your baking adventure! You'll create a tasty treat for friends and family to love.

Pumpkin Zucchini Bread

Indulge in the delightful flavors of Pumpkin Zucchini Bread with this easy recipe! Combining the sweetness of pumpkin and the freshness of zucchini, this moist loaf is perfect for breakfast or a tasty snack. With simple ingredients and straightforward steps, you'll create a comforting treat your family will love. Get ready to brighten your kitchen with this fall favorite! Click through to explore the full recipe and make your own delicious loaves today!
Print Recipe Pin Recipe

Ingredients
  

1 cup grated zucchini

1 cup canned pumpkin puree

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

3/4 cup granulated sugar

1/2 cup brown sugar, packed

3 large eggs

1/2 cup vegetable oil

1 teaspoon vanilla extract

1/2 cup chopped walnuts or pecans (optional)

1/2 cup chocolate chips (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and grease two 9x5-inch loaf pans or line them with parchment paper.

    In a large bowl, mix the grated zucchini and pumpkin puree until fully combined.

      In another bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.

        In a separate mixing bowl, combine both sugars, eggs, vegetable oil, and vanilla extract. Beat together until the mixture is smooth and light in color.

          Gradually add the dry ingredients to the wet mixture, stirring gently until just combined (do not overmix).

            Fold in the grated zucchini and pumpkin mixture, and add in chopped nuts and chocolate chips if desired.

              Divide the batter evenly between the prepared loaf pans.

                Bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.

                  Remove from the oven and allow to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

                    Prep Time: 15 min | Total Time: 1 hr 15 min | Servings: 16 slices

                      - Presentation Tips: Slice the bread and serve warm, garnished with a dollop of cream cheese or a sprinkle of powdered sugar on top for a festive touch.