pumpkin zucchini bread recipe

Written ByJenny Smyth Posted on
pumpkin zucchini bread recipe
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The Best pumpkin zucchini bread recipe

I’m so excited to share this pumpkin zucchini bread recipe with you all. As a busy mom, I’m always on the lookout for delicious and healthy recipes that my family will love. This one is a game-changer.

It’s moist, flavorful, and packed with nutrients from the pumpkin and zucchini. The best part? It’s ridiculously easy to make.

I mean, who doesn’t love a good bread recipe that’s ready in under an hour? My kids devour it in seconds, and I love that it’s a great way to get them to eat more veggies. Plus, it’s perfect for any occasion – whether it’s a family dinner or a quick breakfast on-the-go.

I’ve made this recipe countless times, and every time it’s a hit. The secret ingredient? Using fresh pumpkin puree instead of canned.

Trust me, it makes all the difference. And don’t even get me started on the aroma that fills my kitchen while it’s baking… it’s like a warm hug for my soul.

Okay, enough about that. Let’s get to the recipe already!

Pumpkin Zucchini Bread

Pumpkin Zucchini Bread

4.7 from 946 votes

A moist and flavorful quick bread that combines the earthy sweetness of pumpkin with the subtle freshness of zucchini. Perfect for fall baking, this loaf is spiced with cinnamon and nutmeg for a warm, comforting treat.

Prep Time15 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 10Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Bread

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup pumpkin puree
1 cup grated zucchini, excess moisture squeezed out

👨‍🍳Directions

1Preheat your oven to 350°F.
2Grease a 9×5-inch loaf pan and line it with parchment paper, leaving overhang on the long sides for easy removal.
3In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly combined.
4Set this dry mixture aside.
5In a large bowl, whisk together the sugar and oil until smooth.
6Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract and pumpkin puree until fully incorporated.
7Fold the grated zucchini into the wet mixture until evenly distributed.
8Gradually add the dry ingredients to the wet mixture, stirring with a spatula just until no streaks of flour remain.
9Do not overmix.
10Pour the batter into the prepared loaf pan and spread it evenly.
11Bake for 50 to 55 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
12The top should be golden brown and spring back lightly when touched.
13Let the bread cool in the pan on a wire rack for 10 minutes.
14Then lift it out using the parchment overhang and transfer to the rack to cool completely before slicing.

🔧Equipment

Mixing bowls
Whisk
Box grater
9×5-inch loaf pan
Parchment paper
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 37mg🧂Sodium: 320mg🌾Total Carbs: 39g🥦Dietary Fiber: 2g🍬Sugars: 21g🥩Protein: 4g

📝Notes

For best results, squeeze the grated zucchini firmly in a clean kitchen towel to remove excess moisture. This prevents the bread from becoming soggy. Store leftovers wrapped in plastic wrap at room temperature for up to 3 days.

Watch Video Of How Pumpkin Zucchini Bread Works

This pumpkin zucchini bread recipe is truly a staple in our household – my kids love helping me mix the batter together, and we always enjoy devouring the finished product together as a family.

One of my favorite things about this recipe is how versatile it is: we’ve enjoyed it as a side dish at family gatherings, as well as as a snack or light breakfast on-the-go during busy mornings.

❓ Frequently Asked Questions About Pumpkin Zucchini Bread

1. What is the best type of pumpkin to use for this recipe?

For this recipe, I highly recommend using fresh pumpkin puree instead of canned. If you can’t find fresh pumpkin or prefer not to cook with it, you can use canned pumpkin as a substitute.

2. Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend of your choice.

3. How long does this bread keep at room temperature?

This bread will keep at room temperature for up to 3 days without refrigeration. You can store it in an airtight container or wrap it tightly in plastic wrap.

4. Can I freeze this bread for later use?

Yes, you can freeze this bread for later use by wrapping it tightly in plastic wrap or aluminum foil and storing it in an airtight container or freezer bag.

5. Why do you recommend using fresh pumpkin puree instead of canned?

Using fresh pumpkin puree gives your bread a more vibrant color and a more complex flavor profile than canned pumpkin.

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