Pumpkin zucchini bread is a delightful twist on classic quick breads, combining two of the most beloved garden ingredients into one moist, flavorful loaf. The pumpkin brings a rich earthiness and subtle sweetness, while zucchini adds a tender crumb and keeps the bread incredibly moist. This recipe is perfect for using up extra produce and makes a comforting treat for breakfast, snacks, or dessert any time of year.
Ingredients
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup finely shredded zucchini (about 1 medium zucchini)
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/4 cup unsweetened applesauce
- 2 teaspoons pure vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup mini chocolate chips or raisins (optional)
Instructions
- Prepare zucchini: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper for easy removal. Wash and dry the zucchini, then shred it finely using a box grater. Place the shredded zucchini in a clean kitchen towel and gently squeeze out excess moisture, but don’t over-dry it—the moisture helps keep the bread soft.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder, and salt. Set aside.
- Combine wet ingredients: In a large mixing bowl, whisk the eggs, granulated sugar, and brown sugar until well combined and slightly frothy. Add the pumpkin puree, oil, applesauce, and vanilla extract. Mix until smooth.
- Add zucchini: Fold the shredded zucchini into the wet mixture until evenly distributed.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon just until no dry flour remains. Avoid overmixing, which can make the bread dense.
- Add mix-ins: If using, fold in the nuts and chocolate chips or raisins until evenly distributed.
- Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake on the center rack for 55–65 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). If the top is browning too quickly, loosely tent with foil during the last 15 minutes.
- Cool: Remove the bread from the oven and let it cool in the pan for 10–15 minutes. Then, turn it out onto a wire rack to cool completely before slicing. This helps the bread set and slice cleanly.
Tips
- Substitutions: Swap half the all-purpose flour for whole wheat flour for a heartier texture, or use gluten-free all-purpose flour for a gluten-free loaf.
- Don’t skip draining the zucchini: Too much moisture can make the bread gummy. Squeeze gently but don’t wring the zucchini bone-dry—some moisture is needed.
- Check for doneness: Ovens vary. Begin checking at 55 minutes; the toothpick should come out with moist crumbs, not raw batter. Overbaking can dry out the loaf.
- Mix-ins: Add-ins like nuts, chocolate chips, or dried fruit are optional but highly recommended for extra flavor and texture.
Serving Suggestions
- Enjoy a thick slice warm with a pat of butter or a drizzle of honey for breakfast.
- Pair with a hot cup of coffee or chai for a cozy afternoon snack.
- Serve with a dollop of vanilla yogurt and a sprinkle of cinnamon for a light dessert.
- For gatherings, slice and arrange on a platter with fresh fruit and cheese for a fall-inspired brunch spread.
Variations
- Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend in place of regular flour. Check the mix-ins for gluten if using.
- Vegan: Substitute eggs with flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water, let sit for 5 minutes), and use plant-based oil and dairy-free chocolate chips.
- Low Sugar: Reduce the granulated sugar to 1/2 cup and use unsweetened applesauce to add natural sweetness. You can also use coconut sugar or a sugar substitute suitable for baking.
- Muffins: Scoop the batter into a lined muffin tin and bake at 350°F (175°C) for 20–24 minutes for grab-and-go pumpkin zucchini muffins.
- Spice it up: Add a pinch of cardamom, allspice, or orange zest for a different flavor twist.
Storage and Reheating
This bread stays moist for days and actually tastes even better the day after baking. Let the loaf cool completely, then wrap tightly in plastic wrap or aluminum foil. Store at room temperature for up to 3 days.
For longer storage, refrigerate the wrapped bread for up to 1 week. To freeze, wrap the cooled loaf (or slices) in plastic wrap, then place in a freezer bag or airtight container. It will keep well for up to 3 months. Thaw overnight at room temperature or gently microwave individual slices for 20–30 seconds.
To reheat, warm slices in a toaster oven or microwave until just heated through. Avoid overheating, which can dry out the bread.
Frequently Asked Questions
- Can I use fresh pumpkin instead of canned?
- Yes, you can use homemade pumpkin puree in place of canned. Be sure to drain off excess liquid, as homemade puree tends to be wetter. Measure out 1 cup of the thickened puree for this recipe.
- Do I need to peel the zucchini before shredding?
- No, peeling is not necessary. The skin is tender, adds color, and contains added nutrients. Just wash the zucchini well before shredding.
- Why is my bread sinking in the middle?
- Bread can sink if the batter is too wet, if it’s underbaked, or if the oven temperature fluctuates. Be sure to squeeze out excess moisture from the zucchini, measure ingredients accurately, and bake until a toothpick comes out with just a few moist crumbs.
- Can I double this recipe?
- Absolutely! Double all ingredients and divide the batter evenly between two 9×5-inch loaf pans. Bake both loaves together, but check for doneness as baking time may vary slightly with two pans in the oven.
- Is this bread healthy?
- This bread contains vegetables and uses less oil than many quick breads, especially with the addition of applesauce. You can further boost nutrition by using whole wheat flour, reducing sugar, or adding nuts for healthy fats. However, it’s still a treat best enjoyed in moderation.
- Can I make this recipe into mini loaves?
- Yes, divide the batter among mini loaf pans, filling each about 2/3 full. Bake at 350°F (175°C) for 28–35 minutes, checking early. Mini loaves make great gifts or easy-to-pack snacks!
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