Pumpkin Zucchini Bread is a soft, moist quick bread that combines pumpkin puree, fresh zucchini, and warm fall spices. The pumpkin adds rich seasonal flavor while zucchini helps keep the loaf tender and moist.
This easy bread is perfect for breakfast, an afternoon snack, or a cozy fall treat with a cup of coffee.
Why This Pumpkin Zucchini Bread Works
- Moist and tender: Pumpkin and zucchini create a soft texture.
- Easy to make: No yeast or complicated steps are needed.
- Full of fall flavor: Cinnamon and pumpkin pie spice add warmth.
- Perfect for breakfast: Delicious on its own or spread with butter.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup pumpkin puree
- 1 cup grated zucchini
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup chopped walnuts or pecans, optional
How to Make Pumpkin Zucchini Bread
1. Prepare the Oven
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
2. Prepare the Zucchini
Grate the zucchini and gently squeeze out some of the excess moisture using a clean kitchen towel or paper towels.
Don’t squeeze it completely dry because some moisture helps keep the bread tender.
3. Mix the Wet Ingredients
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
Stir in the grated zucchini.
4. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
5. Make the Batter
Gradually add the dry ingredients to the pumpkin mixture.
Stir gently until just combined. Fold in the chopped walnuts or pecans if using.
Avoid overmixing the batter.
6. Bake
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool
Allow the bread to cool in the pan for 10–15 minutes.
Transfer it to a wire rack and let it cool completely before slicing.
Tips for the Best Pumpkin Zucchini Bread
- Squeeze excess water from the zucchini so the loaf doesn’t become soggy.
- Use pure pumpkin puree, not pumpkin pie filling.
- Don’t overmix the batter to keep the bread soft.
- Check the loaf before the full baking time since oven temperatures can vary.
- Let the bread cool completely before slicing.
- Add nuts or chocolate chips for extra texture and flavor.
Final Thoughts
Pumpkin Zucchini Bread is an easy fall bake that’s moist, tender, and packed with cozy pumpkin flavor. Fresh zucchini keeps the loaf soft while cinnamon and pumpkin pie spice give it a delicious autumn touch.
Serve slices for breakfast, an afternoon snack, or a simple homemade fall treat.
