Pumpkin Zucchini Bread
Pumpkin zucchini bread is the perfect fall quick bread—moist, flavorful, and full of warm spices. The pumpkin adds sweetness and richness, while the zucchini keeps the crumb tender and light. This recipe is easy to make, family-friendly, and perfect for breakfast, dessert, or snacking.
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 9x5-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.
Nutrition
Calories: 262kcalCarbohydrates: 38gProtein: 4gFat: 11gSaturated Fat: 2gCholesterol: 35mgSodium: 250mgFiber: 2gSugar: 21g
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