Okay, friend, pull up a chair, grab a cup of coffee (or tea!), and let’s chat about one of my absolute favorite things to bake: Pumpkin Zucchini Bread. Seriously, this recipe is practically a love letter from my kitchen to your table. I remember the first time I tried combining pumpkin and zucchini in a bread recipe. My kids wrinkled their noses, convinced I was trying to sneak vegetables into their dessert (okay, maybe I was a little!). But one bite, and they were hooked! The subtle sweetness of the pumpkin, paired with the moistness the zucchini adds, makes for a loaf that’s unbelievably delicious.

It wasn’t always smooth sailing, though. My first attempt? Let’s just say it resembled a hockey puck more than a delectable treat. I used way too much zucchini and not enough spices. It was a total disaster! But, hey, that’s how we learn, right? That’s when I started tinkering, experimenting with different ratios and spice blends until I landed on this Pumpkin Zucchini Bread recipe – the one I’m sharing with you today.

This Pumpkin Zucchini Bread isn’t just a recipe; it’s a lifeline during busy weeknights. I can whip it up in under an hour, and it’s perfect for breakfast, a snack, or even a light dessert. It’s the kind of recipe that makes my house smell amazing, instantly creating a cozy, welcoming atmosphere. Plus, it’s a fantastic way to use up all that garden zucchini! I first perfected this recipe during a particularly abundant harvest one year.

My cooking philosophy is simple: food should be joyful, nourishing, and easy to share. And this Pumpkin Zucchini Bread embodies all of those things. I believe that the best recipes are the ones that bring people together, that create memories around the table, and that nourish both body and soul. And I truly believe this recipe does that. So, are you ready to bake some Pumpkin Zucchini Bread with me? Let’s get started! You can find more fall baking inspiration here too!

What You’ll Need for This Pumpkin Zucchini Bread

Alright, let’s gather our ingredients! Here’s what you’ll need to create this Pumpkin Zucchini Bread magic in your own kitchen. I always use organic pumpkin puree for my Pumpkin Zucchini Bread. It just has a richer, more authentic flavor, in my opinion.

All-Purpose Flour: 3 cups
Granulated Sugar: 1 cup
Brown Sugar: 1 cup, packed
Baking Soda: 1 teaspoon
Baking Powder: 1 teaspoon
Salt: 1/2 teaspoon
Ground Cinnamon: 2 teaspoons
Ground Nutmeg: 1/2 teaspoon
Ground Cloves: 1/4 teaspoon
Eggs: 3 large
Vegetable Oil: 1 cup
Pumpkin Puree: 1 cup (not pumpkin pie filling!)
Shredded Zucchini: 2 cups, lightly packed (squeeze out excess moisture)
Chopped Walnuts or Pecans: 1 cup (optional)

Tips and Tricks

When making Pumpkin Zucchini Bread, you can often find pumpkin puree on sale around the holidays. Stock up then to save some money! Here’s a Pumpkin Zucchini Bread trick I learned from my grandmother: Toast the nuts before adding them to the batter. It brings out their flavor and adds a lovely crunch.

For an extra touch of richness, I sometimes add a tablespoon of molasses to my Pumpkin Zucchini Bread batter. It gives it a deeper, more complex flavor. This is a must-try, especially if you are looking for a spiced pumpkin zucchini bread.

Ingredient Prep Shortcuts: Buy pre-shredded zucchini to save time when making Pumpkin Zucchini Bread. Just be sure to squeeze out any excess moisture! As for storage tips, leftover zucchini can be stored in the fridge for up to a week. Just wrap it tightly in plastic wrap. Don’t forget, finding good quality ingredients can make all the difference, and the folks over at Spend with Pennies have put together this great recipe.

Let’s Make This Pumpkin Zucchini Bread Together

Okay, friend, let’s get baking! Here’s how we’re going to bring this Pumpkin Zucchini Bread to life. If you enjoy a good quick bread recipe, this Pumpkin Zucchini Bread might just become your new favorite!

Preheat & Prep: First things first, preheat your oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans. Trust me; you don’t want to skip this step!
Dry Ingredients Unite: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Make sure everything is well combined.
Wet Ingredients Join the Party: In a separate bowl, whisk together the eggs, oil, and pumpkin puree. Don’t worry if your mixture looks a little lumpy; it will all come together in the end.
Combine Wet & Dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to a tough Pumpkin Zucchini Bread.
Zucchini Time: Gently fold in the shredded zucchini and chopped nuts (if using). I learned the hard way with Pumpkin Zucchini Bread that squeezing out the extra moisture from the zucchini is key! Otherwise, you’ll end up with a soggy loaf.
Pan It Up: Divide the batter evenly between the prepared loaf pans.
Bake to Perfection: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. In my kitchen, Pumpkin Zucchini Bread usually takes around 55 minutes, but ovens vary!
Cool Down: Let the bread cool in the pans for 10 minutes before transferring it to a wire rack to cool completely. This will prevent the Pumpkin Zucchini Bread from sticking to the pan.

While the Pumpkin Zucchini Bread is cooking, I usually tidy up the kitchen or relax with a cup of tea. Your Pumpkin Zucchini Bread should smell like warm spices and sweet pumpkin – pure autumn bliss! Sometimes I get a head start by prepping all my ingredients the night before, like the good folks at The Frugal South do. This ensures a simple and easy pumpkin zucchini bread recipe experience!

How I Love to Serve This Pumpkin Zucchini Bread

Now for the best part – enjoying our Pumpkin Zucchini Bread! My family loves this Pumpkin Zucchini Bread when I slice it thick and serve it with a pat of butter. It’s also delicious toasted with a smear of cream cheese. Honestly, there’s no wrong way to enjoy it! If you’re thinking about different ways to use up some extra produce, this Pumpkin Zucchini Bread recipe is a good start!

My go-to side dish to pair with Pumpkin Zucchini Bread is a simple cup of coffee or tea. The warm spices in the bread complement the bitterness of the coffee perfectly. This Pumpkin Zucchini Bread is perfect for breakfast, brunch, or even as a Thanksgiving dessert! It’s incredibly versatile.

Serving Suggestions

Pumpkin Zucchini Bread Presentation Tip: Dust the top of the loaf with powdered sugar for a pretty, festive touch. If you have extra Pumpkin Zucchini Bread, you can slice it up and freeze it for later. It thaws beautifully and is perfect for a quick and easy snack.

Seasonal Pumpkin Zucchini Bread variations I’ve tried include adding chocolate chips for a decadent treat, or dried cranberries for a tart and chewy bite. Friends always ask for this Pumpkin Zucchini Bread recipe whenever I bring it to potlucks! If you want some more ideas on how to mix this recipe up, Erin Lives Whole has a few ideas of their own.

Your Pumpkin Zucchini Bread Questions Answered

I know you might have some questions about making Pumpkin Zucchini Bread, so let’s tackle those now! I’ve baked this loaf more times than I can count!

Why is my Pumpkin Zucchini Bread so dense? This is often caused by overmixing the batter. Be sure to mix the wet and dry ingredients until just combined. Also, make sure your baking powder and baking soda are fresh. You know what I do when my Pumpkin Zucchini Bread is too dense? I make it into French toast! Problem solved!
How do I keep my Pumpkin Zucchini Bread moist? The key is to not overbake it. Check for doneness with a wooden skewer. If it comes out clean, it’s ready! Also, the zucchini helps keep the bread nice and moist. My secret is to add a little bit of applesauce to give this moist pumpkin zucchini bread recipe an extra boost!
Can I use frozen zucchini in my Pumpkin Zucchini Bread? Yes, you can! Just be sure to thaw it completely and squeeze out any excess moisture before adding it to the batter. It’s a great way to make Pumpkin Zucchini Bread year-round.
Can I make this Pumpkin Zucchini Bread gluten-free? Absolutely! Just substitute the all-purpose flour with a gluten-free blend. You may need to add a little extra moisture, as gluten-free flours tend to be drier.
How long does Pumpkin Zucchini Bread last? It will last for 2-3 days at room temperature, or up to a week in the refrigerator. For longer storage, freeze it! This is my go-to easy pumpkin zucchini bread recipe, so I’m always making it!
Can I add chocolate chips to this Pumpkin Zucchini Bread? Oh, you bet! Chocolate chips are a delicious addition. Use semi-sweet or dark chocolate chips for a richer flavor. I also like to add walnuts and make it a healthy pumpkin zucchini bread!
My Pumpkin Zucchini Bread is sinking in the middle, what did I do wrong? This usually happens if the oven temperature is too low, or if the bread is underbaked. Make sure your oven is properly preheated, and bake the bread until a wooden skewer comes out clean.

My Final Thoughts on This Pumpkin Zucchini Bread

This Pumpkin Zucchini Bread recipe holds a special place in my heart because it’s a reminder of simpler times, of family gatherings, and of the joy of baking. It’s a recipe that’s been passed down through generations, and I’m so happy to be sharing it with you. I hope this spiced pumpkin zucchini bread becomes a new family favorite for you, too!

Pro Tips for Perfect Pumpkin Zucchini Bread

Don’t overmix the batter! This is the most important tip for achieving a tender and moist loaf.
Squeeze out the excess moisture from the zucchini! This will prevent the bread from becoming soggy.
Toast the nuts before adding them to the batter! This will enhance their flavor and add a nice crunch.

Some Pumpkin Zucchini Bread variations I’ve tried include adding cream cheese frosting for a truly decadent dessert, or using different types of nuts, like pecans or macadamia nuts. If you’re looking for more tips and tricks, check out this recipe for Pumpkin Zucchini Bread. My husband loves the version with chocolate chips, while my kids prefer it plain with a simple pat of butter.

I hope you’ll make this Pumpkin Zucchini Bread your own, adding your own personal touches and making it a reflection of your family’s tastes. I hope this recipe brings you as much joy as it has brought me and my family. Remember to have fun and enjoy the process, and remember that baking is about more than just following a recipe; it’s about creating memories and sharing love through food. So go ahead, give this Pumpkin Zucchini Bread a try. I know you’ll love it!

Pumpkin Zucchini Bread

Print Recipe

Enjoy the best of fall flavors with this moist and delicious Pumpkin Zucchini Bread. Packed with pumpkin puree, shredded zucchini, and warm spices, it’s the perfect treat for breakfast, snack, or dessert.

Author: Liliana
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 70 minutes
Yield: 1 loaf (12 servings)
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 cup pumpkin puree
1 cup shredded zucchini, squeezed dry
1/2 cup chopped walnuts or pecans (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
In a separate bowl, whisk together the sugar, oil, and eggs until well combined.
Stir in the pumpkin puree and zucchini.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the nuts (if using).
Pour batter into the prepared loaf pan.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Serve warm with a pat of butter or a dollop of cream cheese for an extra treat.