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Pumpkin Zucchini Bread Recipe

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4.1 from 67 reviews

Moist, spiced quick bread made with pumpkin and shredded zucchini for the perfect balance of flavor and texture. This wholesome loaf is ideal for fall mornings, snacks, or holiday spreads, offering a delightful blend of warm spices and hearty ingredients.

  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (10–12 slices)

Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • ½ cup whole wheat flour (or substitute with all-purpose flour)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves

Wet Ingredients

  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 1 cup shredded zucchini (excess moisture squeezed out)
  • ½ cup brown sugar, packed
  • ½ cup granulated sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs
  • 1 tsp vanilla extract

Optional Add-ins

  • ½ cup chopped walnuts or pecans
  • ½ cup mini chocolate chips

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to ensure easy removal of the bread after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined to evenly distribute the leavening and spices.
  3. Combine Wet Ingredients: In a large bowl, whisk together the pumpkin purée, shredded zucchini (make sure to squeeze out excess moisture), brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and homogenous.
  4. Incorporate Dry into Wet: Gently fold the dry ingredient mixture into the wet ingredients just until combined. Avoid overmixing to ensure the bread stays tender and moist.
  5. Add Optional Mix-ins: Stir in the chopped nuts and/or mini chocolate chips if using, distributing them evenly through the batter.
  6. Fill Loaf Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula for an even bake.
  7. Bake: Bake the bread in the preheated oven for 55 to 65 minutes. Check doneness by inserting a toothpick into the center — it should come out clean or with a few moist crumbs.
  8. Cool: 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

  • Ensure to squeeze excess liquid from the shredded zucchini to prevent the bread from becoming soggy.
  • Store the bread covered at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.
  • This bread is freezer-friendly; wrap tightly in plastic wrap and foil, and freeze for up to 3 months.
  • Author: Martha
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://chefsmeals.com/pumpkin-zucchini-bread-recipe/