Pumpkin Zucchini Bread

Okay, so you know how sometimes you stumble upon a recipe that just *works*? Like, it becomes your go-to, the one you make when you need a little bit of comfort, or when unexpected guests pop over, or even just because you’re craving something sweet and wholesome? Well, this Pumpkin zucchini bread is exactly that for me. It’s a hug in loaf form, really. I remember the first time I made it, I was a little skeptical about the zucchini – I mean, pumpkin is the star, right? But let me tell you, the zucchini doesn’t just disappear; it makes the whole thing incredibly moist and tender, almost like magic. It’s not a heavy, dense bread, but it’s definitely satisfying. It’s honestly my answer to that “I need something delicious, but I don’t want to spend all day in the kitchen” dilemma. Think of it as the ultimate fall-forward treat that cleverly sneaks in a veggie, and trust me, no one will ever guess the zucchini is there! It’s like the secret ingredient that makes it so incredibly good. I’ve tried so many pumpkin bread variations over the years, but this one, with the addition of zucchini, has completely won me over. It’s the perfect balance of spice, sweetness, and that wonderfully moist texture we all crave.

What is pumpkin Zucchini bread?

So, what exactly *is* this glorious creation? At its heart, Pumpkin Zucchini Bread is a quick bread that combines the warm, comforting flavors of pumpkin and fall spices with the surprising moistness that shredded zucchini brings. It’s not your average Banana Bread, and it’s certainly not a dense, overly sweet cake. Think of it as the best of both worlds. The pumpkin puree gives it that signature earthy, sweet flavor and beautiful orange hue, while the zucchini, when finely grated and squeezed of excess moisture, just melts into the batter, making the finished loaf unbelievably tender and moist without adding any distinct flavor. It’s essentially a vehicle for cozy spices like cinnamon, nutmeg, and cloves, with a touch of sweetness that’s just right – not too much, not too little. It’s the kind of bread that makes your kitchen smell absolutely divine while it’s baking. It’s a straightforward, pour-and-bake kind of recipe, which is exactly why I love it so much when I’m short on time but still want something homemade and special.

How do I make Zucchini Bread?

Quick Overview

This recipe is all about simplicity and delicious results. We’ll start by whisking together our dry ingredients, then combine the wet ingredients separately before bringing them together. The shredded zucchini gets mixed in, adding that secret moisture. Then, it’s into the oven until golden and fragrant. It’s a straightforward process that guarantees a wonderfully moist and flavorful Pumpkin Zucchini Bread every single time. You don’t need to be a baking pro to nail this one; it’s truly designed for success!

Ingredients

For the Main Batter:
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup (2 sticks) unsalted butter, softened (or melted for a slightly denser loaf)
1 cup granulated sugar
½ cup packed light brown sugar
3 large eggs
1 teaspoon Vanilla Extract
1 cup pumpkin puree (not pumpkin pie filling)
1 ½ cups grated zucchini, squeezed dry

For the Filling (Optional, but highly recommended!):
½ cup chopped pecans or walnuts (optional)
¼ cup granulated sugar
1 teaspoon ground cinnamon

For the Glaze:
1 ½ cups powdered sugar
2-3 tablespoons milk (or water, or even a little orange juice for a citrusy twist)
½ teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, get your oven preheating to 350°F (175°C). This is crucial for even baking. While the oven is warming up, generously grease and flour a 9×5 inch loaf pan. Alternatively, you can line it with parchment paper, leaving some overhang on the sides to help you lift the loaf out later – that’s my favorite trick! Making sure your pan is properly prepped means your beautiful bread won’t stick. I’ve learned the hard way that skipping this step is a recipe for disaster!

Step 2: Mix Dry Ingredients

In a medium-sized bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves. Whisking these together thoroughly ensures that all the leavening agents and spices are evenly distributed throughout the batter. This is important so you don’t get pockets of leavening or spice. You want every bite to be perfectly balanced.

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. This can be done with an electric mixer or by hand if you’re feeling ambitious! Beat in the eggs, one at a time, making sure to incorporate each one fully before adding the next. Then, stir in the vanilla extract and the pumpkin puree. The mixture should look smooth and well combined. Make sure your pumpkin puree is the plain kind, not the sweetened pie filling!

Step 4: Combine

Now, it’s time to bring the wet and dry ingredients together. Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or stirring with a spatula) until *just* combined. It’s really important not to overmix here! Overmixing can lead to a tough bread. A few streaks of flour are okay; they’ll disappear as you fold in the zucchini. Overmixing is probably the most common mistake people make with quick breads, so just take it easy!

Step 5: Prepare Filling

If you’re using the optional filling, whisk together the chopped nuts (if using), sugar, and cinnamon in a small bowl. This is a simple mix that adds a delightful texture and extra burst of spice throughout the bread. It’s totally optional, but I highly recommend it for that extra something!

Step 6: Layer & Swirl

Gently fold the squeezed, grated zucchini into the batter. Then, pour about half of the batter into your prepared loaf pan. Sprinkle half of the filling mixture (if using) over the batter. Top with the remaining batter, and then sprinkle the rest of the filling mixture on top. If you like, you can use a knife or a skewer to gently swirl the filling into the batter for a pretty marbled effect. Don’t over-swirl, though – you still want distinct layers of flavor and texture!

Step 7: Bake

Place the loaf pan in the preheated oven. Bake for 55-70 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. Baking times can vary depending on your oven, so start checking around the 55-minute mark. If the top is browning too quickly, you can loosely tent it with aluminum foil for the remainder of the baking time. The smell that wafts from your oven at this stage is pure heaven!

Step 8: Cool & Glaze

Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes. This allows it to set up properly. Then, carefully invert the loaf onto a wire rack to cool completely. Glaze it *only* when the bread is completely cool, otherwise, the glaze will melt right off. For the glaze, whisk together the powdered sugar, milk (start with 2 tablespoons and add more as needed to reach your desired consistency), and vanilla extract until smooth. Drizzle it over the top of the cooled bread.

Step 9: Slice & Serve

Once the glaze has set slightly, slice your beautiful Pumpkin Zucchini Bread into thick, generous slices. This bread is fantastic served at room temperature. It’s perfect on its own, or with a little butter, Cream Cheese, or even a dollop of Greek yogurt. Enjoy that first perfect bite!

What to Serve It With

This Pumpkin Zucchini Bread is so versatile, it’s practically a chameleon in the best way possible! For a cozy breakfast, I love serving a warm slice with a steaming mug of coffee. A little swirl of butter or a smear of cream cheese makes it even more indulgent. It’s the kind of thing that makes early mornings feel a little less rushed. If you’re hosting brunch, this bread is a fantastic addition to the spread. You can serve it alongside other pastries, fruit salad, and perhaps some bacon or sausage. It adds a lovely, autumnal touch to any brunch table. For a more dessert-like experience, especially when you’re craving something sweet after dinner but don’t want to bake a whole pie, a slice of this bread is perfect. I sometimes warm it up slightly and serve it with a scoop of vanilla bean ice cream or a drizzle of caramel sauce. It’s delightfully comforting. And for those times when you just need a simple, satisfying snack, this bread is your answer. It pairs wonderfully with a cup of herbal tea or a cold glass of milk. My kids absolutely love it as an after-school snack, often asking for seconds! A little tradition in our family is to have it while watching a movie on a chilly evening. It just brings everyone together.

Top Tips for Perfecting Your Pumpkin Zucchini Bread

After making this countless times, I’ve picked up a few tricks that I think will help you achieve Pumpkin Zucchini Bread perfection. First, zucchini prep is key! You absolutely must squeeze out as much moisture as possible from the grated zucchini. Use a clean kitchen towel or cheesecloth and wring it out until no more water comes out. Excess moisture can make your bread soggy. Grating it finely also helps it disappear into the batter seamlessly. For mixing, remember the golden rule of quick breads: don’t overmix! Mix the wet and dry ingredients until they are *just* combined. A few tiny lumps are fine. Overmixing develops the gluten in the flour, leading to a tough, dense texture. You want it light and tender! When it comes to the swirl filling, you can get creative. While nuts and cinnamon are my go-to, you could also add a tablespoon or two of cocoa powder to the sugar and cinnamon for a chocolatey swirl, or even some mini chocolate chips. The goal is to create a nice marbling effect, so don’t overdo the swirling – just a few gentle passes with a knife or skewer. For baking, ovens can be so different! Always start checking for doneness around the minimum baking time. A clean skewer test is your best friend. If the top is browning too quickly before the inside is cooked, loosely tent the loaf pan with aluminum foil. This is a lifesaver. And for the glaze, consistency is everything. Start with the minimum amount of liquid and add more a teaspoon at a time until you get a pourable but not too thin consistency. You want it to coat the top nicely without running off too much. If you accidentally make it too thin, just whisk in a little more powdered sugar.

Storing and Reheating Tips

One of the best things about this Pumpkin Zucchini Bread is how well it keeps! At room temperature, it stays wonderfully fresh for about 2-3 days, especially if you wrap it tightly in plastic wrap or store it in an airtight container. I’ve found that if you don’t glaze it, it tends to keep even better. If you plan to keep it longer than a few days, or if your kitchen is particularly warm, the refrigerator is your best bet. Stored in an airtight container in the fridge, it can last up to a week. The texture might firm up slightly in the fridge, but it’s easily remedied! For longer storage, this bread freezes beautifully. Wrap individual slices or the whole loaf tightly in plastic wrap, then in aluminum foil or a freezer-safe bag. It can stay frozen for up to 3 months. To thaw, I usually just leave it on the counter for a few hours, or you can gently reheat slices in a toaster oven or a regular oven at a low temperature (around 300°F/150°C) for about 5-10 minutes until warmed through. If you’ve glazed your bread, I tend to recommend storing it at room temperature for a day or two and then refrigerating it if you won’t finish it. Freezing with glaze can sometimes affect the texture of the glaze, making it a bit sticky or prone to cracking. For the best results with any storage method, always ensure the bread is completely cool before wrapping or storing.

Frequently Asked Questions

Final Thoughts

So there you have it – my absolute favorite Pumpkin Zucchini Bread recipe! I truly hope you give this a try, because it’s more than just a recipe to me; it’s a little slice of comfort and joy. It’s the perfect blend of cozy fall flavors, unbelievably moist texture, and effortless preparation. Whether you’re looking for a breakfast treat to brighten your morning, a delightful afternoon snack, or a simple dessert that feels a little special, this bread delivers every single time. It’s a recipe that has brought smiles to countless faces in my home, and I’m confident it will do the same in yours. If you love this, you might also enjoy my classic banana bread recipe or my spiced apple crumble! I can’t wait to hear what you think after you make it. Please leave a comment below to share your experience, any variations you tried, or how much your family loved it! And if you’re feeling social, don’t forget to share your creations on social media and tag me! Happy baking, and enjoy every delicious bite!

Pumpkin Zucchini Bread

A delicious and moist bread packed with the flavors of pumpkin and zucchini. Perfect for fall!

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 2 cups all-purpose flour
• 1.5 teaspoons baking soda
• 0.5 teaspoon salt
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.25 teaspoon ground cloves
• 1 cup granulated sugar
• 0.5 cup packed brown sugar
• 0.5 cup vegetable oil
• 2 large eggs
• 0.33 cup pumpkin puree
• 1 cup grated zucchini peeled and seeds removed
• 1 teaspoon vanilla extract

Instructions

 

Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
• In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  2 cups all-purpose flour
• In a separate bowl, whisk together the granulated sugar, brown sugar, vegetable oil, and eggs until well combined.
  2 cups all-purpose flour
• Stir in the pumpkin puree and vanilla extract.
  2 cups all-purpose flour
• Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
• Gently fold in the grated zucchini.
  2 cups all-purpose flour
• Pour the batter into the prepared loaf pan.
• Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
• Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

This bread is delicious served plain or with a cream cheese frosting.