If you love cozy flavors that remind you of crisp autumn days, this Pumpkin Zucchini Bread Recipe is bound to become your new favorite treat. Combining the moistness of zucchini with the warm, spiced sweetness of pumpkin, this bread offers the perfect balance of texture and taste in every bite. It’s not only a wonderful way to sneak in some veggies but also a deliciously easy-to-make loaf that fills your kitchen with comforting aromas and vibrant fall colors. Once you try this recipe, you’ll be reaching for it all year round.
Ingredients You’ll Need
Every ingredient in this Pumpkin Zucchini Bread Recipe plays a crucial role, working in harmony to create the ideal crumb, sweetness, and spice that make this bread so special. From fresh produce to warming spices, each component is simple but essential for that perfect slice.
- Grated zucchini: Adds moisture and a subtle freshness, but be sure to squeeze out excess water to avoid sogginess.
- Pumpkin purée: Brings rich color and a mild sweetness that pairs beautifully with the spices.
- Eggs: Bind the ingredients together while adding structure and richness.
- Vegetable or melted coconut oil: Ensures the bread stays moist and tender.
- Brown sugar: Provides deep sweetness and a slight caramel note.
- Maple syrup or honey: Adds natural sweetness and complexity.
- Vanilla extract: Enhances the flavors and rounds out the sweetness.
- All-purpose flour: The base that forms the bread’s structure.
- Baking soda and baking powder: Work together to leaven the bread so it rises perfectly.
- Salt: Balances sweetness and enhances all the other flavors.
- Spices (cinnamon, nutmeg, ground ginger): Bring classic warmth and the essence of fall to the loaf.
- Optional chopped walnuts or pecans: Add satisfying crunch and nutty flavor.
- Optional chocolate chips: For a touch of indulgent sweetness that melts in your mouth.
How to Make Pumpkin Zucchini Bread Recipe
Step 1: Preheat and Prepare Your Pan
Begin by setting your oven to 350°F (175°C). While it warms up, lightly grease your 9×5-inch loaf pan or line it with parchment paper. This step is essential to ensure your bread doesn’t stick and comes out in one perfect piece.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the eggs, oil, brown sugar, maple syrup, vanilla extract, pumpkin purée, and grated zucchini. Mixing these first ensures the sugar dissolves nicely and the zucchini is evenly distributed for a moist, tender bread.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground ginger. This blend of dry ingredients is what gives the bread that wonderful rise and full-bodied spice.
Step 4: Bring It All Together
Gradually add the dry ingredient mix to your wet ingredients, stirring gently until just combined. Be careful not to overmix here; you want a tender crumb, not a tough loaf.
Step 5: Add the Extras
If you’re feeling a little adventurous, fold in chopped nuts and chocolate chips now. These little touches add a pleasing texture and an extra level of flavor that make this Pumpkin Zucchini Bread Recipe even more irresistible.
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan, smooth the top with a spatula, and bake for 50 to 60 minutes. The bread is done when a toothpick inserted into the center comes out clean. Your kitchen will start smelling amazing as the spices and pumpkin bake into a golden, delicious loaf.
Step 7: Cool and Enjoy
Once out of the oven, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. Cooling completely ensures it slices cleanly and the flavors have time to settle.
How to Serve Pumpkin Zucchini Bread Recipe
Garnishes
A simple pat of butter or a smear of cream cheese enhances every slice, giving it a creamy contrast to the spiced bread. You can also sprinkle a few chopped nuts on top for extra crunch and visual appeal.
Side Dishes
This bread pairs beautifully with a hot cup of coffee, tea, or even spiced apple cider. For a heartier breakfast, enjoy it alongside scrambled eggs or a fresh fruit salad for balance and added freshness.
Creative Ways to Present
Try slicing the bread and toasting the pieces lightly before serving to bring out nutty flavors and add crunch. You can also transform it into a decadent bread pudding or use it as a base for French toast topped with maple syrup and seasonal fruit.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover pumpkin zucchini bread tightly in plastic wrap or keep it in an airtight container at room temperature. It will stay fresh for about 3 to 4 days, perfect for enjoying as a quick snack or breakfast treat.
Freezing
This loaf freezes wonderfully. Slice ahead of time and wrap individual pieces in plastic wrap and foil, or freeze the whole loaf wrapped tightly. When you’re ready, thaw at room temperature or gently warm for a fresh-from-the-oven taste.
Reheating
Warm slices in the microwave for 15-20 seconds or toast them lightly to revive the bread’s soft texture and enhance its flavor. A quick reheat is all it takes to enjoy that fresh-baked feeling!
FAQs
Can I use all pumpkin purée instead of zucchini?
Absolutely, but the zucchini adds moisture and a subtle texture that makes the bread extra tender. Using only pumpkin purée will create a slightly denser loaf, which can still be delicious but less moist.
Is it necessary to squeeze out the moisture from the zucchini?
Yes, squeezing out excess moisture is key to preventing your bread from becoming soggy. You can use a clean kitchen towel or paper towels to press the water out before mixing it into the batter.
Can I substitute gluten-free flour?
Yes, you can use a 1-to-1 gluten-free baking flour blend. Keep in mind that the texture may vary slightly, but the flavor will still shine through beautifully.
How long will the Pumpkin Zucchini Bread keep fresh?
Stored at room temperature in an airtight container, it stays fresh for around 3 to 4 days. For longer storage, freezing is the best option.
What if I don’t have nuts or chocolate chips?
No worries! This bread is delicious all on its own. The nuts and chocolate chips are optional extras that add texture and flavor, but the base recipe is wonderful even without them.
Final Thoughts
There is something truly comforting about this Pumpkin Zucchini Bread Recipe that invites you to slow down and savor the moment. Whether you’re baking to share with loved ones or treating yourself to a cozy afternoon snack, this loaf delivers bursting flavors and warmth in every bite. Give it a try—and prepare to fall in love with your new go-to bread recipe.
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Pumpkin Zucchini Bread Recipe
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
Description
This Pumpkin Zucchini Bread is a moist, flavorful loaf combining the natural sweetness of pumpkin and zucchini with warm spices, nuts, and chocolate chips. Perfect for fall or any time you want a comforting, lightly sweetened treat. The bread uses simple ingredients, comes together quickly, and is baked to golden perfection in under an hour.
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 your oven to 350°F (175°C) and 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, ensuring the spices are evenly distributed.
- Mix Batter: Gradually add the dry flour mixture to the wet ingredients, stirring gently just until combined. Avoid overmixing to keep the bread tender and soft.
- Add Extras: Fold in the chopped nuts and chocolate chips if using, distributing them evenly within the batter.
- Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted in 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 avoid a soggy bread.
- You can substitute maple syrup with honey for natural sweetness.
- Optional add-ins like nuts and chocolate chips enhance texture and flavor.
- Store bread wrapped at room temperature for up to 3 days or refrigerate for longer freshness.
- This bread freezes well; slice before freezing for easy portioning.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
