Go Back
–+ servings
Pumpkin Zucchini Bread

Pumpkin Zucchini Bread

iamwinfred
This Pumpkin Zucchini Bread combines earthy pumpkin puree with fresh grated zucchini for a soft, moist, and lightly spiced loaf that captures the cozy essence of fall baking. It's a crowd-pleasing recipe that sneaks in vegetables without losing the sweet, comforting flavor we all crave in autumn, and it's easy enough for first-time bakers.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 220 kcal

Equipment

  • Mixing bowls Two large bowls for wet and dry ingredients
  • Loaf pan 9x5 inch
  • Box grater Coarse side for grating zucchini
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Parchment paper For lining the loaf pan
  • Cheesecloth or clean kitchen towel For squeezing zucchini dry
  • Wire cooling rack
  • Toothpick For testing doneness

Ingredients
  

  • 1 cup grated zucchini about 1 medium zucchini, lightly packed; squeeze dry before using
  • 1 cup pumpkin puree 240g; canned or homemade, well drained
  • 2 cups all-purpose flour 250g
  • 1 teaspoon baking soda 5g; use fresh for best rise
  • ½ teaspoon baking powder 2g; use fresh for best rise
  • ½ teaspoon sea salt 3g
  • 1 teaspoon ground cinnamon 3g
  • ½ teaspoon ground nutmeg 1g
  • ½ cup vegetable oil 120ml; can substitute melted coconut oil
  • 1 cup granulated sugar 200g; can reduce to ¾ cup for a less sweet loaf
  • 2 organic eggs large

Instructions
 

  • Place an oven rack in the center position and preheat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving overhang on the long sides for handles.
  • Wash and trim zucchini, then grate on the coarse side of a box grater until you have 1 cup lightly packed. Place in a clean kitchen towel or cheesecloth and squeeze gently over the sink until damp, not wet.
  • In a large mixing bowl, whisk together flour, baking soda, baking powder, sea salt, cinnamon, and nutmeg for about 30 seconds until evenly distributed with no clumps.
  • In a second large bowl, whisk together vegetable oil, granulated sugar, and eggs until smooth. Add pumpkin puree and squeezed zucchini, stirring until fully combined and creamy.
  • Add dry ingredients to wet ingredients gradually, about one third at a time, stirring gently with a spatula after each addition. Mix only until flour disappears; batter should be thick but smooth with no visible flour streaks.
  • Pour batter into prepared loaf pan and smooth the top with a spatula. Bake on center rack for 60 to 70 minutes, checking at 60 minutes. Bread is done when a toothpick inserted into the center comes out clean.
  • Remove bread from oven and let cool in pan for 10 minutes. Lift loaf out using parchment overhang and transfer to a wire rack to cool completely before slicing with a serrated knife.

Notes

  • 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.
  • For a chocolate version, add ½ cup chocolate chips to the batter.
  • Mix in ½ cup chopped walnuts or pecans for crunch.
  • Swap vegetable oil for melted coconut oil for a subtle tropical flavor.
  • Add 1 teaspoon vanilla extract for extra warmth.
  • Store at room temperature in an airtight container for up to 3 days, refrigerate for up to a week, or freeze individual slices for up to 3 months.

Nutrition

Serving: 1SliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1.5gSodium: 200mgFiber: 1gSugar: 15g
Keyword fall baking, pumpkin bread, pumpkin zucchini bread, quick bread, zucchini bread
Tried this recipe?Let us know how it was!