Pumpkin Zucchini Bread a moist and flavorful loaf that blends the warm spices of pumpkin with the freshness of zucchini, making it a perfect balance of autumn flavors and wholesome goodness. This bread is tender, slightly sweet, and packed with nutrients, making it a great choice for breakfast, a snack, or even dessert.
Why I Love This Recipe
I love how this recipe brings together two powerhouse ingredients—pumpkin and zucchini—into a soft and delicious loaf. The pumpkin purée keeps it moist, while the zucchini adds a touch of freshness without overpowering the flavor. The combination of cinnamon, nutmeg, and ginger creates the ultimate cozy aroma while baking. Plus, the optional chocolate chips or nuts add texture and extra indulgence. It’s easy to make, requires simple ingredients, and stores beautifully for days!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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 teaspoon vanilla extract
1/4 cup maple syrup or honey
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
1/2 cup chopped walnuts or pecans (optional)
1/2 cup chocolate chips (optional)
Directions
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the eggs, vegetable oil, brown sugar, maple syrup, vanilla extract, pumpkin purée, and grated zucchini until well combined.
In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
Fold in nuts and chocolate chips if using.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 10 slices
Calories per slice: 220 kcal
Variations
Gluten-Free Version: Swap all-purpose flour for a gluten-free flour blend.
Healthier Option: Reduce the brown sugar slightly and use extra maple syrup for natural sweetness.
Nut-Free Alternative: Skip the nuts or replace them with sunflower or pumpkin seeds.
Extra Spice: Add a pinch of cloves or cardamom for a bolder spice profile.
Dairy-Free: Ensure chocolate chips (if using) are dairy-free or omit them altogether.
Storage and Reheating
Room Temperature: Store the bread in an airtight container for up to 3 days.
Refrigeration: Keep in the fridge for up to 5 days for extra freshness.
Freezing: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months.
Reheating: Warm slices in the microwave for 10-15 seconds or toast them lightly for a crispy texture.
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FAQs
How do I keep the bread from getting too soggy?
Squeeze out the excess moisture from the grated zucchini before mixing it into the batter. This prevents the bread from becoming overly dense or wet.
Can I use fresh pumpkin instead of canned purée?
Yes! Roast and purée fresh pumpkin until smooth, then use it in the same quantity as canned pumpkin. Just make sure it’s not too watery.
What can I substitute for vegetable oil?
Melted coconut oil, applesauce, or even Greek yogurt can be used as a substitute for vegetable oil.
Can I make muffins instead of a loaf?
Absolutely! Pour the batter into a muffin tin and bake at 350°F (175°C) for about 18-22 minutes, or until a toothpick comes out clean.
Why did my bread sink in the middle?
Overmixing the batter or underbaking can cause the bread to sink. Be sure to mix gently and bake until a toothpick inserted in the center comes out clean.
Conclusion
This Pumpkin Zucchini Bread is a perfect blend of seasonal flavors and wholesome ingredients. It’s moist, spiced just right, and incredibly easy to make. Whether enjoyed with a cup of coffee in the morning or as an afternoon snack, it’s a comforting treat that will keep everyone coming back for more. Try different variations to make it your own and enjoy every bite.
📖 Recipe:
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Pumpkin Zucchini Bread
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
This Pumpkin Zucchini Bread is moist, tender, and packed with warm fall spices. The combination of pumpkin and zucchini creates a perfectly balanced, nutrient-rich loaf that’s great for breakfast, a snack, or even dessert. With cinnamon, nutmeg, and ginger adding cozy flavors, plus optional chocolate chips or nuts for extra texture, this easy-to-make bread is a must-try!
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
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
1/2 cup chopped walnuts or pecans (optional)
1/2 cup chocolate chips (optional)
Instructions
- Preheat Oven – Set oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix Wet Ingredients – In a large bowl, whisk together eggs, oil, brown sugar, maple syrup, vanilla, pumpkin purée, and grated zucchini until smooth.
- Combine Dry Ingredients – In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Mix Batter – Gradually add the dry ingredients to the wet ingredients, stirring just until combined (do not overmix).
- Add Extras – Fold in nuts and chocolate chips if using.
- Bake – Pour batter into the loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve – Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Gluten-Free Option – Use a 1:1 gluten-free flour blend.
Healthier Swap – Reduce brown sugar slightly and increase maple syrup.
Nut-Free Alternative – Skip nuts or replace with sunflower/pumpkin seeds.
Extra Spice – Add a pinch of cloves or cardamom for a bolder flavor.
Dairy-Free – Use dairy-free chocolate chips or omit them.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10 slices
- Calories: 220 kcal
