If you’re craving a cozy, flavorful treat that perfectly bridges the flavors of fall and everyday comfort, then this Pumpkin Zucchini Bread Recipe is about to become your new favorite go-to. Imagine a moist, tender loaf bursting with the natural sweetness of pumpkin and zucchini, warm spices that hug your senses, and just the right touch of nuts or chocolate chips to keep every bite exciting. It’s an utterly delightful way to enjoy vegetables in a sweet form that feels indulgent yet wholesome—and once you try it, you’ll be hooked on how simple, satisfying, and versatile this bread truly is.
Ingredients You’ll Need
The magic of this Pumpkin Zucchini Bread Recipe lies in its beautifully balanced ingredients. Each one plays a key role in creating the perfect texture, flavor, and color—whether it’s the natural moisture of the zucchini, the rich warmth of pumpkin purée, or the spice blend that makes every bite memorable.
- 1 cup grated zucchini: Make sure to squeeze out excess moisture to keep the bread from becoming soggy.
- 1 cup pumpkin purée: This adds a lovely autumnal flavor and moistness to every slice.
- 2 eggs: Eggs help bind the ingredients and add structure to the bread.
- 1/2 cup vegetable oil or melted coconut oil: Keeps the bread tender and adds richness.
- 3/4 cup brown sugar: Brown sugar lends a subtle molasses note that pairs beautifully with the spices.
- 1/4 cup maple syrup or honey: Adds extra natural sweetness and depth of flavor.
- 1 teaspoon vanilla extract: Enhances all the warm flavors with its sweet aroma.
- 1 3/4 cups all-purpose flour: Provides the foundation for a sturdy yet soft bread.
- 1 teaspoon baking soda: Helps the bread rise perfectly without cracking.
- 1/2 teaspoon baking powder: Gives a light lift for a tender crumb.
- 1/2 teaspoon salt: Balances the sweetness and highlights the spices.
- 1 1/2 teaspoons cinnamon: The star spice for that classic fall flavor.
- 1/2 teaspoon nutmeg: Adds a subtle warmth that’s comforting and cozy.
- 1/4 teaspoon ground ginger: A little zing that brightens the spice mix.
- 1/2 cup chopped walnuts or pecans (optional): Adds a delightful crunch to contrast the soft bread.
- 1/2 cup chocolate chips (optional): For a bit of melty sweetness in every bite—totally irresistible!
How to Make Pumpkin Zucchini Bread Recipe
Step 1: Preheat Your Oven and Prepare the Pan
Start by warming your oven to 350°F (175°C). This ensures your bread starts baking evenly right away. Meanwhile, grease a 9×5-inch loaf pan generously or line it with parchment paper to keep your bread from sticking and make cleanup a breeze.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the eggs, oil, brown sugar, maple syrup, vanilla extract, pumpkin purée, and the grated zucchini until everything is smooth and well combined. This colorful mixture brings together sweetness, moisture, and depth, setting the stage for a luscious loaf.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground ginger. Mixing these thoroughly not only evenly distributes the spices but also ensures your bread rises beautifully and has that perfect tender crumb.
Step 4: Bring It All Together
Gradually fold the dry ingredients into the wet mixture, stirring gently just until everything is combined. Be careful not to overmix; a few small lumps are perfectly fine and will keep the bread light and fluffy.
Step 5: Add the Extras
If you love a little crunch or melting pockets of sweetness in your bread, now’s the time to fold in nuts and chocolate chips. They add texture and bursts of flavor that turn a simple loaf into something simply unforgettable.
Step 6: Bake and Cool
Pour the batter into your prepared pan, smoothing the top gently. Pop it into the oven and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Once done, let the bread rest in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Waiting is hard, but it’s worth it for that perfect slice!
How to Serve Pumpkin Zucchini Bread Recipe
Garnishes
A simple dusting of powdered sugar or a drizzle of honey adds an elegant touch. For an extra indulgent option, spread a thin layer of cream cheese or nut butter on top—each bite feels like a cozy hug.
Side Dishes
This bread pairs wonderfully with a warm cup of coffee, chai tea, or even a spiced latte. For brunch, serve it alongside fresh fruit or scrambled eggs to balance the sweet flavors and make a wholesome meal.
Creative Ways to Present
Consider cutting the bread into small squares and serving it as part of a dessert board with assorted cheeses, nuts, and dried fruits. Or, use thick slices as a base for a decadent French toast makeover that highlights the bread’s incredible flavor.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Pumpkin Zucchini Bread Recipe tightly with plastic wrap or foil and store it at room temperature for up to three days. If your kitchen is warm, refrigerate it to keep it fresh and delicious.
Freezing
This bread freezes beautifully! Slice it first, then wrap individual pieces in plastic wrap and place them in a freezer-safe bag. You can enjoy a slice anytime by thawing it at room temperature or popping it straight into the toaster for a warm treat.
Reheating
To revive that fresh-baked feeling, warm slices in a toaster oven or microwave for a few seconds. Adding a pat of butter while reheating takes it to the next level, making every bite melt-in-your-mouth delightful.
FAQs
Can I substitute pumpkin purée with canned pumpkin?
Absolutely! Canned pumpkin works perfectly in this Pumpkin Zucchini Bread Recipe. Just make sure to use pure pumpkin purée and not pumpkin pie filling, which contains added spices and sugars.
How do I remove excess moisture from the zucchini?
After grating your zucchini, place it in a clean kitchen towel or cheesecloth and squeeze firmly over the sink to get rid of as much water as possible. This step is key to avoid a soggy bread.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but be sure to use one that includes xanthan gum or another binding agent to maintain the texture of the bread.
What if I don’t have maple syrup or honey?
Brown sugar alone is enough to sweeten this bread wonderfully, but if you want a touch more moisture and flavor, you can replace the syrup with agave nectar or even a mild corn syrup.
Is it necessary to add nuts and chocolate chips?
They’re entirely optional. This Pumpkin Zucchini Bread Recipe is delicious on its own, but adding nuts or chocolate chips adds delightful texture and flavor contrast. Feel free to customize based on your preferences!
Final Thoughts
This Pumpkin Zucchini Bread Recipe is truly a comforting kitchen treasure, marrying the best of seasonal flavors and simple ingredients into a loaf you’ll want to bake again and again. Whether you enjoy it fresh from the oven or toasted the next day, it brings warmth and joy to any table. Give it a try and watch it become a beloved classic in your home—it’s a little slice of happiness you deserve!
Print
Pumpkin Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Zucchini Bread is a moist and flavorful quick bread that combines the natural sweetness of pumpkin and zucchini with warm spices like cinnamon, nutmeg, and ginger. Perfect for breakfast or a snack, it features optional add-ins like nuts and chocolate chips for extra texture and taste. Baked to perfection with a tender crumb, this loaf is a delightful blend of autumn flavors and wholesome ingredients.
Ingredients
Wet Ingredients
- 1 cup grated zucchini (excess moisture squeezed out)
- 1 cup pumpkin purée
- 2 eggs
- 1/2 cup vegetable oil or melted coconut oil
- 3/4 cup brown sugar
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
Optional Add-ins
- 1/2 cup chopped walnuts or pecans
- 1/2 cup chocolate chips
Instructions
- Preheat Oven: Set the oven temperature to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing it or lining it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, vegetable or coconut oil, brown sugar, maple syrup or honey, vanilla extract, pumpkin purée, and grated zucchini until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground ginger to evenly distribute the spices and leavening agents.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients. Stir gently just until combined, taking care not to overmix to ensure the bread remains tender.
- Add Extras: Fold in the chopped nuts and chocolate chips if you are using them. This adds extra texture and flavor to the bread.
- Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Serve: Allow the bread to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Make sure to squeeze out excess moisture from the grated zucchini to prevent the bread from becoming too wet.
- You can substitute the all-purpose flour with whole wheat flour for a healthier version, but expect a denser texture.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a nut-free version, simply omit the walnuts or pecans.
- This bread freezes well; wrap tightly and freeze for up to 3 months.
