Description

This Pumpkin Zucchini Bread is the ultimate moist and flavorful treat, perfect for breakfast, snacks, or dessert. The combination of pumpkin puree and freshly grated zucchini creates a soft, tender loaf packed with warm fall spices like cinnamon, nutmeg, and cloves.

Ingredients

Scale

Dry Ingredients:

2 ½ cups (310g) all-purpose flour (or a 1:1 gluten-free flour blend)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

Wet Ingredients:

1 cup (225g) pumpkin puree (not pumpkin pie filling)
1 cup grated zucchini (about 1 medium zucchini, do not drain)
2 large eggs (or flax eggs for a vegan version)
¾ cup (150g) brown sugar (or coconut sugar)
½ cup (120ml) vegetable oil (or melted coconut oil/applesauce for a healthier option)
1 teaspoon vanilla extract

Optional Add-ins:

½ cup chocolate chips
½ cup chopped walnuts or pecans

Instructions

1️⃣ Preheat & Prep:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

2️⃣ Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.

3️⃣ Combine Wet Ingredients:
In another bowl, whisk together the pumpkin puree, grated zucchini, eggs, brown sugar, oil, and vanilla extract until smooth.

4️⃣ Combine Wet & Dry:
Slowly add the wet ingredients to the dry ingredients. Gently mix until just combined—do not overmix! If using chocolate chips or nuts, fold them in now.

5️⃣ Bake:
Pour the batter into the prepared loaf pan and spread evenly. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

6️⃣ Cool & Serve:
Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

✅ Make It Healthier: Swap half the flour for whole wheat, reduce the sugar, or use unsweetened applesauce instead of oil.
✅ Make It Vegan: Replace eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg).
✅ Make It Gluten-Free: Use a 1:1 gluten-free flour blend for the best texture.
✅ Storage: Store at room temperature for 3–4 days, refrigerate for up to a week, or freeze for 2–3 months.

Prep Time: PT15M
Cook Time: PT55M
Category: Breakfast, Snack
Method: Baking
Cuisine: American, Fall Baking

Nutrition

Serving Size: 1/10 of loaf
Calories: ~220 kcal
Sugar: ~10g
Sodium: ~150mg
Fat: ~10g
Saturated Fat: ~2g
Unsaturated Fat: ~7g
Trans Fat: 0g
Carbohydrates: ~30g
Fiber: ~2g
Protein: ~3g
Cholesterol: ~30mg

Keywords: pumpkin zucchini bread, moist zucchini pumpkin loaf, pumpkin spice zucchini bread, easy fall baking, healthy pumpkin bread, quick bread recipes