When the crisp autumn air arrives and the leaves start turning golden, your kitchen begins calling for something cozy, fragrant, and heartwarming. Few things capture that feeling better than baking a loaf of pumpkin zucchini bread. With every slice, you get the comforting sweetness of pumpkin, the subtle earthiness of zucchini, and the warm embrace of spices like cinnamon and nutmeg. If you love baking with zucchini, you’ll also enjoy this zucchini banana bread for a naturally sweet and moist treat.
This bread isn’t just about taste—it’s about the experience of making something wholesome with simple ingredients. Whether you’re sharing it at a family gathering, packing it in a lunchbox, or enjoying it with your morning coffee, pumpkin zucchini bread has a way of making ordinary days feel special.
Why Pumpkin Zucchini Bread Deserves a Spot in Your Kitchen
You may already be a fan of pumpkin bread or zucchini bread on their own, but combining them creates a loaf that’s incredibly moist, flavorful, and balanced.
- Unique Flavor Combination: Pumpkin puree gives a natural sweetness, while zucchini provides lightness and keeps the loaf tender.
- Nutritional Benefits: Both pumpkin and zucchini are packed with fiber, vitamins, and antioxidants, making this bread a healthier indulgence.
- Perfect for Fall: With pumpkin spice in the mix, this loaf practically screams autumn comfort.
- Versatility: It works as breakfast, dessert, or even an afternoon snack.
Pumpkin lovers might also enjoy this sourdough pumpkin apple bread, which brings together tangy sourdough with cozy fall flavors.
Ingredients You’ll Need for Pumpkin Zucchini Bread
The beauty of this recipe is that it uses pantry-friendly staples. You won’t need anything complicated to bake a loaf that feels bakery-worthy.
Core Ingredients
- 1 cup pumpkin puree (unsweetened)
- 1 cup grated zucchini (drained of excess water)
- 2 cups all-purpose flour (or half whole wheat flour for a healthier twist)
- 1 cup granulated sugar (swap part with brown sugar for depth)
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ½ tsp cloves (optional)
- 1 tsp vanilla extract
- ½ tsp salt
Optional Add-Ins
- ½ cup chopped nuts (walnuts, pecans)
- ½ cup chocolate chips
- ¼ cup dried cranberries or raisins
- Streusel topping for a bakery-style finish
How to Make Pumpkin Zucchini Bread
Even if you’re not an experienced baker, this recipe is approachable and forgiving.
Prep the Ingredients
- Grate zucchini and squeeze out excess water with a clean towel.
- Measure flour properly by spooning and leveling—this keeps the loaf from turning dense.
Mix Wet Ingredients
In a large bowl, whisk together pumpkin puree, zucchini, sugar, eggs, oil, and vanilla until smooth.
Combine Dry Ingredients
In a separate bowl, whisk flour, baking soda, baking powder, spices, and salt.
Fold Wet and Dry Together
Carefully fold the dry mixture into the wet ingredients until just combined. Overmixing will make the bread tough instead of tender.
Bake the Loaf
Pour the batter into a greased loaf pan. Bake at 350°F (175°C) for 55–65 minutes, until a toothpick inserted into the center comes out clean.
Cool and Slice
Let the bread rest in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips for the Best Pumpkin Zucchini Bread
To make your loaf stand out, keep these tips in mind:
- Always drain zucchini—excess moisture can make your bread soggy. If you’d like to explore more ways to bake with zucchini, this sourdough zucchini bread is another delicious option.
- Don’t overmix—stir just until the flour disappears.
- Use fresh pumpkin puree if you have it for a more intense flavor.
- Add a sprinkle of cinnamon sugar on top for a golden crust.
- For cleaner slices, let the loaf cool fully before cutting.
Fun Variations to Try
Once you’ve mastered the base recipe, experiment with these creative spins:
- Pumpkin Chocolate Zucchini Bread: Add chocolate chips for a dessert-like loaf. For an even richer twist, you could try chocolate zucchini bread, which combines zucchini’s moisture with deep chocolate flavor.
- Nutty Pumpkin Zucchini Bread: Mix in walnuts or pecans for crunch.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend.
- Vegan Pumpkin Zucchini Bread: Replace eggs with flax eggs and use plant-based oil.
- Pumpkin Zucchini Muffins: Divide batter into muffin tins for a grab-and-go option.
How to Serve Pumpkin Zucchini Bread
This bread is delicious on its own, but you can elevate it in simple ways:
- Toast a slice and top it with butter or cream cheese.
- Pair with a steaming cup of coffee, tea, or hot cocoa.
- Use leftover slices for French toast with maple syrup.
- Wrap slices individually for quick snacks or lunchbox treats.
Storage and Freezing Instructions
Pumpkin zucchini bread stays moist for days, making it a great make-ahead recipe.
- Room Temperature: Store in an airtight container for 2-3 days.
- Refrigerator: Keeps fresh for up to 1 week.
- Freezer: Wrap slices or the whole loaf tightly and freeze for up to 2 months. Thaw overnight or reheat in the toaster.
FAQs
Is it possible to use fresh pumpkin in place of canned puree?
Yes. Roast pumpkin until tender, mash it, and use as you would canned puree.
Should I peel the zucchini?
No, you don’t need to peel it. The skin blends into the bread and adds nutrients.
Can I make pumpkin zucchini bread without eggs?
Yes. Substitute with flax eggs or applesauce for binding.
Why did my bread turn out soggy?
Too much moisture in the zucchini is the likely culprit. Always drain it well.
Can I reduce the sugar?
Yes. You can cut the sugar by ¼ cup or replace it with maple syrup or honey for natural sweetness.
Pumpkin zucchini bread isn’t just another quick bread—it’s the ultimate loaf for fall baking. Every bite delivers warm spices, natural sweetness, and a soft, moist texture that feels like comfort in edible form. It’s simple to make, easy to customize, and great for sharing.
So grab your loaf pan, grate some zucchini, and open that can of pumpkin puree. Once the aroma fills your kitchen, you’ll know you’ve found a recipe worth keeping in your fall tradition.
Ready to bake your own loaf of pumpkin zucchini bread? Try it this week and see why this recipe quickly becomes a family favorite.
Pumpkin Zucchini Bread
Ingredients
For the Bread:
- 1 cup pumpkin puree unsweetened
- 1 cup grated zucchini drained of excess water
- 2 cups all-purpose flour or half whole wheat flour
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ½ tsp ground cloves optional
- 1 tsp vanilla extract
- ½ tsp salt
Optional Add-Ins:
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips
- ¼ cup dried cranberries or raisins
Instructions
- Prep the oven and pan: Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Grate and drain zucchini: Grate zucchini and squeeze out excess water using a clean towel or paper towel.
- Mix wet ingredients: In a large bowl, whisk together pumpkin puree, zucchini, sugar, eggs, oil, and vanilla until smooth.
- Combine dry ingredients: In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Fold together: Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Add mix-ins (optional): Stir in nuts, chocolate chips, or dried fruit if using.
- Bake: Pour the batter into the loaf pan and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and slice: Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve.
