Pumpkin zucchini bread is a wholesome, moist quick bread that sneaks in extra veggies without kids even noticing. It’s gently spiced, naturally sweet, and perfect for little hands to help make and eat. This recipe is designed with families in mind—simple steps, familiar flavors, and plenty of room for playful baking together.
Ingredients
- 1 cup grated zucchini (about 1 small zucchini, squeezed dry)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup neutral oil (like canola or vegetable)
- 2/3 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup mini chocolate chips or raisins (optional)
Instructions
- Prep the oven and pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick spray or line it with parchment paper for easy removal.
- Prepare the zucchini: Wash and trim the zucchini. Grate it using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture. Measure 1 cup packed and set aside.
- Combine wet ingredients: In a large mixing bowl, whisk together the pumpkin puree, eggs, oil, brown sugar, granulated sugar, and vanilla until smooth and well combined.
- Add the zucchini: Stir the grated and squeezed zucchini into the wet mixture until evenly distributed.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Combine wet and dry: Add the dry ingredients to the wet ingredients. Gently stir just until no streaks of flour remain. Do not overmix, as this can make the bread tough.
- Add mix-ins: If using chocolate chips or raisins, fold them in now.
- Fill the pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent loosely with foil for the last 10–15 minutes.
- Cool: Let the bread cool in the pan for 10–15 minutes, then carefully lift it out and transfer to a wire rack to cool completely before slicing.
Tips
- Substitutions: You can use whole wheat pastry flour for half of the all-purpose flour to add more fiber. Applesauce can replace half the oil for a lighter loaf.
- Don’t skip squeezing the zucchini: Too much moisture can make the bread soggy or cause it not to bake through. Squeeze well for best texture.
- Mix gently: Overmixing the batter will make the bread dense. Stir just until everything is incorporated.
- Allergy-friendly: For egg-free, try a commercial egg replacer or 1/4 cup unsweetened applesauce per egg. For nut allergies, avoid nut-based mix-ins.
Serving Suggestions
- Slice and serve as an after-school snack with a glass of milk or a dollop of yogurt.
- Cut into mini squares for lunchboxes or playdates—easy for little hands to hold.
- Warm a slice and spread with a little cream cheese or nut butter for a filling breakfast.
- Top with a sprinkle of powdered sugar or a drizzle of honey for a special treat.
Variations
- Muffins: Scoop the batter into lined muffin tins (about 2/3 full) and bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean. Great for portion control and lunchboxes.
- Gluten-free: Substitute a cup-for-cup gluten-free flour blend for the all-purpose flour. Check that your baking powder and other ingredients are certified gluten-free.
- Nutty crunch: Add 1/2 cup chopped walnuts or pecans to the batter for extra texture (if allergies are not a concern).
- Spice it up: Add a pinch of ground cloves or allspice for a warmer, spicier flavor profile.
- Lower sugar: Reduce the brown sugar to 1/2 cup and skip the granulated sugar for a less sweet loaf. The pumpkin and zucchini add natural sweetness.
Storage and Reheating
Once the pumpkin zucchini bread has cooled completely, wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To freeze, wrap the whole loaf or individual slices in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours.
To reheat, warm a slice in the microwave for about 10–15 seconds or in a toaster oven until just heated through. Avoid overheating, as it can dry out the bread.
Frequently Asked Questions
- Can I use fresh pumpkin instead of canned?
- Yes, you can use homemade pumpkin puree. Make sure it is well-drained and not watery, as excess moisture can affect the bread’s texture. Roasted and pureed pumpkin works best. Measure 1 cup for this recipe.
- Do I need to peel the zucchini?
- No, there’s no need to peel the zucchini. The skin is tender and contains nutrients. Once grated and baked, it blends into the bread and is barely noticeable.
- Can I make this bread less sweet?
- Absolutely. You can reduce the sugar to taste. Try cutting the brown sugar to 1/2 cup and omitting the granulated sugar for a naturally sweet, but less sugary, bread. The pumpkin and zucchini provide some natural sweetness.
- Is this bread suitable for toddlers or picky eaters?
- Yes, this recipe is a great way to introduce extra vegetables to picky eaters. The flavor is mild, and the veggies are nearly invisible in the finished bread. For very young children, avoid adding nuts and cut slices into small, manageable pieces.
- Can I use this recipe for mini loaves?
- Yes, you can divide the batter among mini loaf pans. Bake at 350°F (175°C) for 25–35 minutes, or until a toothpick comes out clean. Baking time will vary depending on the size of your mini pans, so check early.
- How do I know when the bread is done?
- The bread is done when a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and the bread should spring back lightly when pressed. If using chocolate chips, check in a spot without chocolate for an accurate test.
- What if my bread sinks in the middle?
- This usually happens if the batter is too wet or underbaked. Make sure to squeeze the zucchini dry and bake until a toothpick comes out clean. Avoid opening the oven door frequently, as sudden temperature changes can cause sinking.
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Pumpkin Zucchini Bread Recipe for Kids: Moist, Easy & Fun