Fresh Pumpkin Zucchini Bread Recipe: A Tasty Homemade Treat

Autumn’s crisp breeze carries the warmth of homemade pumpkin zucchini bread straight from the kitchen.

This delightful quick bread blends seasonal zucchini with rich pumpkin spices in a comforting recipe that never disappoints.

Moist and tender, the bread captures the essence of fall’s most beloved flavors.

Fragrant cinnamon and nutmeg dance through each slice, creating a perfect balance of sweetness and spice.

The zucchini adds unexpected moisture, while pumpkin brings depth and richness to every bite.

Bakers of all skill levels can master this simple yet impressive treat that transforms ordinary ingredients into something extraordinary.

Slice into this golden-brown loaf and savor the season’s most delectable comfort food.

Why This Pumpkin Zucchini Bread Is a Fall Must

• This pumpkin zucchini bread recipe is incredibly simple to make, perfect for bakers of all skill levels, from beginners to seasoned pros.
• Zucchini adds moisture and hidden vegetables to a delicious bread, making it a clever way to incorporate more nutrients into a sweet treat.
• Suitable for breakfast, afternoon snack, or dessert, this bread works for family gatherings, potlucks, or casual weekend baking adventures.
• Packed with warm spices like cinnamon, nutmeg, and cloves, this bread captures the cozy essence of autumn and creates a welcoming kitchen atmosphere.

Ingredients That Make This Loaf Moist and Spiced

• Eggs: Provide structure and help bind the ingredients together.
• Pumpkin Puree: Adds moisture and rich autumn flavor to the bread.
• Zucchini: Brings extra moisture and subtle vegetable nutrition to the recipe.
• Flour: Creates the base and texture of the bread.

• Granulated Sugar, Brown Sugar: Offer sweetness and help with browning.
• Butter: Adds rich flavor and contributes to the bread's tender texture.
• Applesauce: Provides additional moisture and helps reduce overall fat content.

• Baking Soda, Baking Powder: Help the bread rise and create a light texture.
• Cinnamon, Nutmeg, Cloves: Deliver warm, classic fall spice flavors.
• Salt: Enhances the overall taste of the bread.
• Vanilla Extract: Adds depth and complexity to the flavor profile.

• Chocolate Chips, Nuts: Provide extra texture and flavor variations.

How to Bake the Perfect Pumpkin Zucchini Bread

Step 1: Prepare the Oven and Baking Pans

Heat the oven to 350°F.

Generously coat two loaf pans with grease and flour to ensure easy bread removal after baking.

Step 2: Create the Wet Ingredient Mixture

• Eggs
• White sugar
• Brown sugar

• Pumpkin puree
• Melted butter
• Applesauce
• Vanilla extract

Combine until the mixture becomes smooth and well incorporated.

Step 3: Mix the Dry Ingredients

• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Ground cinnamon
• Ground nutmeg
• Ground cloves

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients.

Stir gently until just combined.

Avoid overmixing to maintain a tender bread texture.

Step 5: Incorporate Zucchini and Optional Mix-Ins

Gently fold shredded zucchini into the batter, ensuring even distribution.

• Chocolate chips
• Chopped nuts

Step 6: Bake the Bread

Evenly divide the batter between the prepared loaf pans.

Bake for 45-50 minutes.

Check doneness by inserting a toothpick into the center – it should come out clean.

Step 7: Cool and Serve

Allow the bread to rest in the pans for 5-10 minutes.

Transfer to a wire rack to cool completely.

Slice and enjoy warm or at room temperature.

Baking Tips for Texture and Flavor

• Zucchini adds incredible moisture to the bread, keeping it soft and preventing dryness without making the texture soggy.
• Grate zucchini finely and squeeze out excess water to ensure perfect bread texture and prevent waterlogging.
• Adjust spice levels by increasing or decreasing cinnamon, nutmeg, and cloves to match your flavor preference without overwhelming the bread.
• Swap regular flour with a gluten-free blend and add xanthan gum to maintain the bread's structure and tender crumb.
• Wrap cooled bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or freeze for longer preservation.

How to Store and Warm This Bread Like a Pro

• Wrap cooled bread tightly in plastic wrap or aluminum foil. Store in the refrigerator for up to 5 days. Keeps moisture locked in and prevents drying out.
• Place completely cooled bread in a freezer-safe bag or wrapped in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Cut bread into individual slices, separate with parchment paper, and store in a freezer bag. Grab and reheat single servings directly from the freezer within 2-3 months.
• Warm refrigerated or thawed slices in the microwave for 15-20 seconds. For a crispier texture, toast in a toaster oven or regular oven at 350°F for 5-7 minutes until heated through.

Drinks and Spreads That Pair Well With It

• Pair with Warm Spiced Chai Latte: Create a cozy autumn beverage that echoes the bread's warm spices, complementing the pumpkin and zucchini flavors with a creamy, aromatic tea blend.
• Serve Alongside Maple Pecan Butter: Whip softened butter with pure maple syrup and chopped pecans to spread on slices, enhancing the bread's nutty undertones and seasonal richness.
• Match with Cream Cheese Frosting Drizzle: Craft a light cream cheese glaze with vanilla and a touch of cinnamon to drizzle over the bread, adding a tangy sweetness that balances the dense, moist texture.
• Enjoy with Vanilla Bean Ice Cream: Add a scoop of creamy vanilla bean ice cream beside a warm slice, creating a delightful contrast between the spiced bread and cool, smooth dessert companion.

Fun Flavors to Blend Into This Pumpkin Bread

• Gluten-Free Zucchini Pumpkin Bread: Replace wheat flour with a gluten-free blend of almond and rice flour to create a celiac-friendly version that maintains the bread's moist texture.
• Vegan Pumpkin Zucchini Loaf: Substitute eggs with flax eggs, use coconut oil instead of butter, and swap regular sugar with coconut sugar for a plant-based alternative that's rich in nutrients.
• Low-Sugar Spiced Bread: Use stevia or monk fruit sweetener to reduce sugar content, and add extra warming spices like ginger and cardamom for enhanced flavor without compromising nutrition.
• Keto-Friendly Pumpkin Zucchini Bread: Utilize almond flour and coconut flour, replace sugar with erythritol, and incorporate additional healthy fats like cream cheese to create a low-carb, high-fat version suitable for ketogenic diets.

FAQs

• Why use both zucchini and pumpkin in this bread?

The combination adds moisture, nutrients, and creates a rich, dense texture that makes the bread incredibly soft and flavorful.

• Can I make this recipe gluten-free?

Yes, simply substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum for best results.

• Is this bread considered a healthy option?

While it contains vegetables, it’s still a sweet bread with sugar. However, zucchini and pumpkin provide additional nutrients and fiber compared to traditional quick breads.

• How do I prevent the zucchini from making the bread soggy?

After shredding the zucchini, gently squeeze out excess moisture using a clean kitchen towel before adding it to the batter to ensure a perfect bread consistency.

A Great Loaf Of Pumpkin Zucchini Bread Recipe

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4.8 from 33 reviews

• Total Time: 1 hour 10 minutes
• Yield: 12 1x

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Description

Harvest season shines through this pumpkin zucchini bread, blending autumn’s richest flavors into one irresistible loaf. Moist crumbs and warm spices invite comfort, promising a delightful slice that connects seasonal ingredients with pure baking magic.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 12 cups zucchini, squeezed dry
• 1 cup pureed pumpkin
• 3 cups all-purpose flour
• 3 eggs

Sweeteners and Fats:

• 1 cup white sugar
• 1 cup brown sugar
• 1/2 cup butter, melted
• 1/2 cup applesauce

Spices and Additives:

• 1 tablespoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1 cup chocolate chips (optional)
• 1 cup chopped walnuts or pecans (optional)

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Instructions

1. Preheat oven to 350°F and prepare two loaf pans by greasing and dusting with flour to ensure easy bread removal.
2. Whisk eggs and sugars until thoroughly blended, then incorporate pumpkin puree, melted butter, applesauce, and vanilla extract into a smooth mixture.
3. In a separate container, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves using a whisk.
4. Gradually incorporate dry ingredients into wet ingredients, stirring until just combined to maintain a tender texture.
5. Gently fold shredded zucchini throughout the batter, ensuring even distribution; add chocolate chips or nuts if desired.
6. Carefully distribute batter equally between prepared loaf pans, creating smooth surfaces.
7. Bake for 45-50 minutes, checking doneness by inserting a toothpick into the center—it should emerge clean.
8. Allow bread to rest in pans for 10 minutes, then transfer to a wire rack for complete cooling.
9. Slice and serve warm, or store at room temperature for later enjoyment.

Notes

• Use fresh, high-quality zucchini for the best moisture and texture in your bread.
• Squeeze out excess moisture from grated zucchini to prevent soggy bread and ensure a perfect crumb.
• Consider toasting nuts or chocolate chips briefly before adding to intensify their flavor and add a delightful crunch.
• For a gluten-free version, swap regular flour with a 1:1 gluten-free baking blend and ensure all other ingredients are gluten-free certified.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 252
• Sugar: 22 g
• Sodium: 200 mg
• Fat: 10 g
• Saturated Fat: 4 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 60 mg