Okay, hear me out—this pumpkin zucchini bread is like the fall candle of baked goods: warmly spiced, impossibly moist, and somehow makes your whole kitchen feel like a hug. It started as a “clear out the fridge” experiment and ended up a family favorite that freezes like a dream. Two loaves, one bowl, zero complaints. Let’s bake!
Table of Contents
Ingredients You’ll Need
- Pumpkin puree: Use 100% canned pumpkin (not pie mix) for that earthy sweetness.
- Zucchini: Shredded and gently squeezed to keep the loaf moist but not soggy.
- Spices: Cinnamon, nutmeg, ginger, and cloves—or just grab pumpkin pie spice if that’s more your speed.
- Sugars: A mix of brown sugar (richness) and white sugar (structure).
- Eggs & oil: Trusty moisture-makers that help this loaf stay soft for days.
- Flour & leavening: All-purpose flour paired with baking soda and powder for a good lift.
How to Make Pumpkin Zucchini Bread
Step 1 – Prep the Pan and Preheat
Grease two 9×5 loaf pans and preheat your oven to 350°F. This gives you even browning and no sticky sides.
Step 2 – Mix the Wet Ingredients
In a big bowl, whisk together eggs, oil, both sugars, pumpkin puree, and a splash of vanilla. It’ll smell amazing already.
Step 3 – Add the Dry Ingredients & Zucchini
Add in your flour, spices, baking soda, and baking powder. Stir just until you see no more dry flour, then fold in that shredded zucchini. No overmixing here—just a few gentle turns.
Step 4 – Bake & Cool
Divide the batter evenly into the pans. Bake for about 55–65 minutes, or until a toothpick poked in the center comes out clean. Let the loaves cool completely before frosting, slicing, or (let’s be honest) snacking.
Storage & Freezing Tips
Wrap your loaf tightly and keep it at room temperature for 3–4 days. Freezing? Double-wrap in foil and a freezer bag. Just thaw overnight in the fridge and enjoy a fresh-tasting slice anytime.
Recipe Variations & Serving Ideas
Want to mix things up? Toss in chocolate chips, chopped walnuts, or dried cranberries. Not into frosting? Skip it or go with a simple glaze. This bread is dreamy with coffee, tea, or as a sweet touch on a fall brunch table.
FAQs About Pumpkin Zucchini Bread
Do I need to peel the zucchini first?
Nope! Just wash and shred. The peel melts right in.
Why is my bread too wet or undercooked in the middle?
Make sure your zucchini was squeezed well, and always test with a toothpick in the center.
Can I use fresh pumpkin instead of canned?
Sure—just be sure it’s well-puréed and not watery.
More Quick Bread Recipes to Try
If you’re loving this, you’ll flip for this Moist and flavorful Pumpkin Banana Bread and the cozy classic Homemade Oatmeal Cake for cozy baking days. And for a true fall dessert shortcut? Don’t miss this Easy fall dessert idea: Pumpkin Dump Cake.
For more baking inspiration and seasonal treats, you can also check us out on Pinterest and Facebook.
Print
Pumpkin Zucchini Bread (Moist, Easy, and Perfect for Fall)
- Total Time: 1 hour 15 minutes
- Yield: 2 loaves 1x
Description
Moist, warmly spiced quick bread made with pumpkin and shredded zucchini, finished with a cinnamon cream cheese frosting. Makes two freezer-friendly loaves perfect for breakfast, dessert, or snacking.
Ingredients
2 cups shredded zucchini (squeezed dry)
1 1/2 cups canned pumpkin puree
1 cup brown sugar
1 cup granulated sugar
1 cup vegetable oil
4 large eggs
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp salt
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F. Grease two 9×5-inch loaf pans.
2. In a large bowl, whisk together eggs, oil, sugars, pumpkin, and vanilla until smooth.
3. Stir in flour, baking soda, baking powder, salt, and spices until just combined.
4. Fold in shredded zucchini gently, being careful not to overmix.
5. Divide batter evenly between pans and smooth the tops.
6. Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool completely before frosting.
8. Optional: Frost with cinnamon cream cheese frosting or leave plain.
Notes
To freeze: Double wrap one loaf in foil and place in a freezer bag. Thaw overnight in the fridge.
Add-ins like chocolate chips or chopped walnuts work great in this recipe.
Be sure zucchini is squeezed dry to avoid soggy bread.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breads, Breakfast, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 16g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg