A Great Loaf Of Pumpkin Zucchini Bread Recipe

There’s something special about a loaf of homemade bread, especially when it’s packed with warm spices, pumpkin, and zucchini. This pumpkin zucchini bread is one of my favorite fall bakes, but honestly, I make it year-round. It’s moist, just the right amount of sweet, and has a tender crumb that pairs perfectly with a cup of coffee. Whether you enjoy it plain, with a smear of butter, or toasted with a drizzle of honey, this bread never disappoints.

this RECIPE

A little backstory on this favorite bake

I first stumbled upon the idea of combining pumpkin and zucchini when I had a surplus of both. It was late summer, and my garden was overflowing with zucchini. At the same time, the stores had just started stocking canned pumpkin for fall baking. One weekend, I decided to throw them together in a quick bread, and the result was absolute magic.

The zucchini adds incredible moisture without making the bread taste like vegetables (trust me, even picky eaters love this one), and the pumpkin brings that cozy, spiced flavor we all crave when the weather cools down. Now, every year when zucchini season winds down and pumpkin season kicks in, I make sure to bake a few loaves and freeze them for later.

Why pumpkin and zucchini make the perfect pair

Pumpkin bread is a classic, but zucchini takes it to another level. Zucchini has a high water content, which keeps the bread incredibly moist. It also has a mild flavor, so it blends seamlessly into the pumpkin-spiced goodness.

Pumpkin, on the other hand, provides that rich, deep flavor we associate with autumn baking. When combined with cinnamon, nutmeg, and cloves, it creates that perfect balance of warm and cozy flavors. Add in a handful of chocolate chips or nuts, and you’ve got yourself a loaf of pure comfort.

The ingredients and why they matter

• Eggs – These give structure to the bread and help it rise properly. Room temperature eggs blend more easily into the batter.
• White and brown sugar – A mix of sugars gives the bread a soft texture with a hint of caramel flavor from the brown sugar.
• Pumpkin puree – Be sure to use pure pumpkin, not pumpkin pie filling! The latter has added sugar and spices that can throw off the balance.
• Melted butter and applesauce – Butter adds richness, while applesauce keeps the bread moist without making it too heavy.
• Vanilla extract – A small amount enhances all the other flavors.
• All-purpose flour – Gives structure to the bread, but you can swap in half whole wheat flour for a slightly heartier texture.
• Baking soda and baking powder – These leavening agents help the bread rise properly.
• Salt – Enhances the sweetness and balances the flavors.
• Cinnamon, nutmeg, and cloves – The trifecta of warm, cozy spices! You can adjust the amounts to suit your taste.
• Zucchini – Shred it, then squeeze out the excess moisture so your bread isn’t too wet.
• Chocolate chips and nuts (optional) – Chocolate makes everything better, while nuts add a lovely crunch.

Essential tools for the best loaf

• Mixing bowls – You’ll need one for wet ingredients and one for dry.
• Hand mixer or stand mixer – A wooden spoon works too, but a mixer makes the process faster.
• Loaf pans – Greased and floured to prevent sticking.
• Grater – For shredding the zucchini (a box grater works best).
• Wire rack – Helps cool the bread evenly so it doesn’t get soggy on the bottom.

How to make pumpkin zucchini bread

Step 1: Preheat and prep the pans

Start by preheating your oven to 350°F. Grease and flour two loaf pans to make sure the bread comes out easily after baking.

Step 2: Mix the wet ingredients

In a large bowl, beat the eggs and both sugars until well combined. Add the pumpkin puree, melted butter, applesauce, and vanilla extract. Mix everything together until smooth.

Step 3: Combine the dry ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.

Step 4: Bring it all together

Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix—this can make the bread dense instead of tender.

Step 5: Add the zucchini

Gently fold in the shredded zucchini until it’s evenly distributed throughout the batter. If you’re adding chocolate chips or nuts, now is the time to stir those in too.

Step 6: Bake to perfection

Divide the batter evenly between the prepared loaf pans. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and enjoy

Let the bread cool in the pans for about 5-10 minutes before transferring to a wire rack. Slice and serve warm, or let it cool completely before storing.

Fun ways to customize your loaf

• Make it healthier – Swap half the flour for whole wheat, use coconut sugar, and replace half the butter with extra applesauce.
• Go dairy-free – Use coconut oil instead of butter and dairy-free chocolate chips.
• Try a fall spice twist – Add a pinch of ginger or cardamom for a unique flavor.
• Make it gluten-free – Use a 1:1 gluten-free flour blend.
• Go nutty – Add pecans, walnuts, or even pumpkin seeds for extra crunch.

Serving suggestions for the ultimate treat

This bread is delicious on its own, but if you want to take it up a notch, try these ideas:

• Toast a slice and spread it with cream cheese or almond butter.
• Warm it up and drizzle with a little honey or maple syrup.
• Serve it with a dollop of Greek yogurt and a sprinkle of cinnamon.

What to drink with it

• Coffee – A cup of dark roast pairs perfectly with the spices.
• Chai tea – The warm spices complement each other beautifully.
• Pumpkin spice latte – Because you can never have too much pumpkin!

Storing and freezing tips

• Room temperature – Store in an airtight container for up to 3 days.
• Refrigerator – Keeps fresh for up to a week.
• Freezer – Wrap tightly in plastic wrap and store in a freezer bag for up to 3 months. Thaw overnight in the fridge before serving.

Adjusting for different batch sizes

• Single loaf – Halve the ingredients and bake in one pan.
• Mini loaves – Bake in mini loaf pans for about 25-30 minutes.
• Muffins – Fill muffin tins and bake for 18-20 minutes.

FAQs

Can I use fresh pumpkin instead of canned?
Yes! Just roast and puree fresh pumpkin, then use it as a 1:1 substitute.

Why do I have to squeeze the zucchini?
If you don’t, the bread can turn out too wet. Press it gently with a paper towel to remove excess moisture.

Can I make this without eggs?
You can substitute flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) for a vegan version.

What’s the best way to keep it from drying out?
Store it in an airtight container or wrap it in plastic wrap to keep it moist.

Can I skip the chocolate chips?
Absolutely! The bread is just as delicious without them.

Now, it’s your turn to bake up this cozy, spiced pumpkin zucchini bread! Give it a try, and let me know how you like it.

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