Pumpkin Zucchini Bread Recipe

Fall baking just feels better when a warm loaf is cooling on the counter and the whole kitchen smells like cinnamon and nutmeg.

This Pumpkin Zucchini Bread is my favorite way to bring that cozy feeling home.

It combines earthy pumpkin puree with fresh grated zucchini, so every slice turns out soft, moist, and lightly spiced.

I love how it sneaks in vegetables without losing that sweet, comforting flavor we all crave in autumn.

It works for breakfast, an afternoon snack, or a simple dessert with a hot cup of coffee. It is also easy enough for first-time bakers.

If you love seasonal loaves, my brown butter pumpkin bread is another fall favorite that I bake all season long.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	60 to 70 minutes
Total Time	1 hour 15 minutes to 1 hour 25 minutes
Servings	12 slices
Difficulty Level	Easy

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Why You’ll Love This Pumpkin Zucchini Bread Recipe

This loaf is a crowd pleaser that pairs classic fall flavors with a sneaky serving of vegetables.

It is soft, moist, and gently spiced, which makes every slice hard to resist.

• Moist and Flavorful: The mix of pumpkin puree and zucchini keeps the bread tender and rich.
• Perfectly Spiced: Cinnamon and nutmeg add cozy fall flavor to every bite.
• Sneaky Veggies: It is a great way to get kids and picky eaters to enjoy zucchini.
• Versatile: Serve it for breakfast, as a snack, or as dessert with a little butter.
• Easy to Make: Simple ingredients and straightforward steps make it friendly for all skill levels.

You might also enjoy: Chocolate Zucchini Bread

Ingredients

This recipe uses pantry staples and fresh produce, so there is nothing hard to track down.

If you have extra zucchini on hand, my peanut butter chocolate chip zucchini bread is another tasty way to use it up.

• 1 cup grated zucchini
• 1 cup pumpkin puree
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon sea salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup vegetable oil
• 1 cup granulated sugar
• 2 organic eggs

Kitchen Equipment Needed

You only need a few basic tools to make this bread. Here is what to grab before you start.

• Mixing bowls
• Loaf pan (9×5 inch)
• Box grater
• Whisk
• Spatula
• Measuring cups and spoons
• Parchment paper
• Cheesecloth or a clean kitchen towel
• Wire cooling rack
• Toothpick

Read Also: Apple Cider Donut Bread

Recommended Products for This Recipe

These are my personal recommendations based on years of baking quick breads in my own kitchen.

None of them are required, but each one makes this loaf easier or a little better. I use the same loaf pan for my cinnamon swirl pumpkin bread too.

1. USA Pan Bakeware Loaf Pan

I reach for this pan whenever I bake quick breads because it browns the loaf evenly and releases cleanly.

The sturdy metal also resists warping, so your bread bakes level every time.

Get it on Amazon

2. Libby’s 100% Pure Pumpkin Puree

Consistent texture matters in this recipe, and this canned pumpkin is smooth and thick without being watery.

It keeps the batter predictable, which helps the loaf turn out moist instead of gummy.

Get it on Amazon

3. OXO Good Grips Box Grater

A sharp grater makes quick work of fresh zucchini, so you are not stuck grating for ages.

The coarse side gives you the perfect shred for this bread.

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4. Flour Sack Kitchen Towels

Squeezing the zucchini dry is the most important prep step, and a thin cotton towel does it better than paper towels.

These are soft, absorbent, and they hold up through plenty of washing.

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5. Stainless Steel Cooling Rack

Cooling the bread on a rack keeps the bottom from turning damp and soggy. It also helps the loaf set so you get clean, even slices.

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Step-by-Step Instructions: How to Make Pumpkin Zucchini Bread

Follow these detailed steps for a perfectly moist loaf. Each step is broken down so even beginners can bake with confidence.

1. Preheat the Oven and Prepare the Pan

• Place an oven rack in the center position so the loaf bakes evenly.
• Preheat your oven to 350°F (175°C).
• Line a 9×5-inch loaf pan with parchment paper, leaving a little overhang on the long sides to use as handles later.
• If you prefer, lightly grease the pan with a small amount of vegetable oil instead.
• Set the prepared pan on the counter near your mixing bowls.

2. Prepare the Zucchini

• Wash the zucchini and trim off both ends.
• Grate the zucchini on the coarse side of a box grater until you have 1 cup, lightly packed.
• Place the grated zucchini in a clean kitchen towel or a piece of cheesecloth.
• Gather the edges and squeeze gently over the sink to release the excess moisture.
• Keep squeezing until the zucchini feels damp rather than wet, because this step is crucial to avoid a soggy loaf.
• Set the squeezed zucchini aside for later.

3. Mix the Dry Ingredients

• In a large mixing bowl, add 2 cups of all-purpose flour.
• Add 1 teaspoon of baking soda and ½ teaspoon of baking powder.
• Add ½ teaspoon of sea salt, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg.
• Whisk everything together for about 30 seconds.
• Make sure the spices and leavening agents are evenly distributed, with no clumps.

4. Combine the Wet Ingredients

• In a second large bowl, add ½ cup of vegetable oil and 1 cup of granulated sugar.
• Crack in 2 organic eggs.
• Whisk the mixture until it looks smooth and well blended.
• Add 1 cup of pumpkin puree and the squeezed grated zucchini.
• Stir until everything is fully combined, and the mixture looks creamy and slightly thick.

5. Combine the Wet and Dry Ingredients

• Add the dry ingredients to the wet ingredients gradually, about one third at a time.
• Stir gently with a spatula after each addition.
• Mix only until the flour disappears, because overmixing can make the bread dense.
• Check the batter, which should be thick but smooth with no visible streaks of flour.
• Scrape down the sides of the bowl once to catch any dry pockets.

6. Pour and Bake

• Pour the batter into the prepared loaf pan.
• Smooth the top with a spatula so the loaf bakes evenly.
• Place the pan on the center rack of the preheated oven.
• Bake for 60 to 70 minutes.
• Start checking at the 60 minute mark to avoid overbaking.
• Insert a toothpick into the center of the loaf, and it is done when the toothpick comes out clean.

7. Cool and Serve

• Remove the bread from the oven and set the pan on a heatproof surface.
• Let the bread cool in the pan for 10 minutes.
• Lift the loaf out using the parchment overhang and transfer it to a wire rack.
• Let it cool completely before slicing.
• Slice with a serrated knife for neat, even pieces.

Another favorite: Pumpkin Cream Cheese Bread

Tips for The Best Pumpkin Zucchini Bread

A few small habits make a big difference with quick breads.

These same tips apply to my blueberry pumpkin bread, so they are worth remembering.

• Squeeze the zucchini well to remove excess water and prevent a soggy loaf.
• Use fresh baking soda and baking powder for the best rise.
• Do not overmix the batter, so the bread stays light and tender.
• Check for doneness with a toothpick to avoid under or overbaking.
• Let the bread cool completely before slicing for clean, even cuts.

Serving Suggestions

This bread is versatile and pairs well with a variety of spreads and drinks.

It is great for cozy mornings, afternoon snacks, or a light dessert after dinner.

• Spread a slice with butter or cream cheese for a rich, creamy topping.
• Pair it with a hot cup of coffee or chai tea for a cozy fall vibe.
• Serve it with a dollop of whipped cream for a dessert-like treat.
• Add a drizzle of honey for extra sweetness.
• Enjoy a slice alongside a bowl of pumpkin soup for a full fall meal.

Read Also: Curried Pumpkin Soup

Variations of Pumpkin Zucchini Bread

Once you have the basic loaf down, it is easy to switch things up.

For a chocolate version, my chocolate chip pumpkin bread is a great reference.

• Add ½ cup of chocolate chips for a sweeter, more indulgent loaf.
• Mix in ½ cup of chopped walnuts or pecans for crunch.
• Swap the vegetable oil for melted coconut oil for a subtle tropical flavor.
• Add 1 teaspoon of vanilla extract for extra warmth.
• Sprinkle a cinnamon-sugar topping over the batter before baking for a crunchy crust.

Storage and Reheating

This bread keeps well, so you can bake it ahead and enjoy it all week. Use an airtight container to keep it fresh.

• Store at room temperature in an airtight container for up to 3 days.
• Refrigerate for up to a week, wrapped tightly in plastic wrap.
• Freeze individual slices in freezer bags for up to 3 months.
• Thaw frozen slices at room temperature or in the refrigerator overnight.
• Reheat slices in a toaster oven at 300°F for 5 minutes for a warm, fresh taste.

For another loaf that freezes beautifully, try: Pumpkin Spice Bread

Nutritional Facts

Here are the approximate values per slice, based on 12 slices per loaf.

Another loaf I bake often in the fall is my banana pumpkin bread.

• Calories: 220 kcal
• Fat: 10g
• Saturated Fat: 1.5g
• Carbohydrates: 30g
• Sugar: 15g
• Protein: 3g
• Fiber: 1g
• Sodium: 200mg

Health Benefits of Key Ingredients

Pumpkin and zucchini are not just tasty, they are packed with nutrients too.

These ingredients add vitamins, fiber, and antioxidants, making this treat as good for your body as it is for your taste buds.

• Pumpkin Puree: Rich in vitamin A for eye health and antioxidants for immune support.
• Zucchini: High in fiber and water, which aids digestion and hydration.
• Cinnamon: Contains anti-inflammatory properties and may help regulate blood sugar.
• Nutmeg: Offers antioxidants and may support digestive health.
• Organic Eggs: Provide high-quality protein and essential nutrients like choline.

For a savory way to use zucchini, try: Zucchini Soup

FAQs About Pumpkin Zucchini Bread

1. Can I make this bread gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend.

Make sure the blend contains xanthan gum for proper texture, and check that all other ingredients are gluten-free.

2. Can I use fresh pumpkin instead of canned?

Absolutely, you can cook and puree fresh pumpkin to make your own puree.

Just make sure it is well drained to avoid excess moisture in the batter.

Homemade puree is also great in my pumpkin pull apart bread.

3. How do I know when the bread is done?

Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is done.

Start checking at 60 minutes to avoid overbaking.

4. Can I reduce the sugar in this recipe?

Yes, you can reduce the granulated sugar to ¾ cup for a less sweet loaf.

The pumpkin and zucchini add natural sweetness, so it will still taste great.

5. Can I add nuts or chocolate chips?

Definitely! Stir in ½ cup of chocolate chips or chopped nuts when combining the wet and dry ingredients for extra texture and flavor.

Conclusion

This Pumpkin Zucchini Bread is the ultimate fall treat, blending cozy spices with the sneaky goodness of zucchini.

It is easy to make, endlessly versatile, and wonderful for sharing.

Enjoy it plain, slathered with butter, or jazzed up with nuts or chocolate chips, and it will quickly become a staple in your fall baking lineup.

So grab your mixing bowls, preheat that oven, and bake a loaf that is as comforting as a cozy sweater.

If you try it, leave a comment and a rating below, and share a photo with a friend who loves fall baking.

Recommended:

• Pumpkin Spice Crumble Muffins
• Hawaiian Banana Bread Recipe
• Old Fashioned Pumpkin Bread
• Apple Pie Bread Recipe
• Fall Bread Recipes