If you’re looking to cozy up your kitchen with something that perfectly marries the warmth of fall flavors and the fresh garden goodness, this Pumpkin Zucchini Bread Recipe is exactly what you need. This delightful loaf blends moist pumpkin purée and tender zucchini with aromatic spices and a hint of natural sweetness, making every bite a comforting hug. Whether you’re serving it for breakfast, a snack, or a sweet treat, this bread is a crowd-pleaser that’s both wholesome and indulgent.

Pumpkin Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is the first joyful step to creating a mouthwatering loaf. Each component in this recipe plays a vital role in building the bread’s tender texture, gentle sweetness, and inviting aroma that make this Pumpkin Zucchini Bread Recipe so special.

Grated Zucchini (1 cup): Adds moisture and a subtle freshness, just remember to squeeze out the excess liquid to keep the bread from being too wet.
Pumpkin Purée (1 cup): Brings that unmistakable rich flavor and beautiful color that screams autumn.
Eggs (2): Bind everything together and provide structure for a perfect crumb.
Vegetable or Melted Coconut Oil (1/2 cup): Keeps the bread wonderfully moist and tender.
Brown Sugar (3/4 cup): Offers a deep, caramel sweetness that balances the spices.
Maple Syrup or Honey (1/4 cup): Adds natural sweetness with subtle complexity.
Vanilla Extract (1 teaspoon): Elevates all the flavors with its warm, inviting notes.
All-Purpose Flour (1 3/4 cups): Forms the base of the bread, providing structure without heaviness.
Baking Soda (1 teaspoon) & Baking Powder (1/2 teaspoon): These leavening agents ensure your bread rises beautifully.
Salt (1/2 teaspoon): Enhances all the flavors, balancing sweetness and spice.
Cinnamon (1 1/2 teaspoons), Nutmeg (1/2 teaspoon), Ground Ginger (1/4 teaspoon): The spice trio that gives this bread its warm, cozy autumn vibe.
Chopped Walnuts or Pecans (1/2 cup, optional): Adds a delightful crunch and nutty flavor if you fancy some texture.
Chocolate Chips (1/2 cup, optional): For a touch of melty sweetness that pairs wonderfully with pumpkin and zucchini.

How to Make Pumpkin Zucchini Bread Recipe

Step 1: Preheat and Prepare

Start by setting your oven to 350°F (175°C). While it warms up, grease your 9×5-inch loaf pan or line it with parchment paper to make sure your bread releases easily once baked. This simple prep step helps ensure a perfect, no-fuss loaf later on.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the eggs, oil, brown sugar, maple syrup, vanilla extract, pumpkin purée, and grated zucchini until the mixture is smooth and beautifully combined. This wet base carries all the sweet, moist magic of our Pumpkin Zucchini Bread Recipe.

Step 3: Combine the Dry Ingredients

Next, in a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. This blend of dry ingredients is what brings together the structure and signature spiciness that make this bread unforgettable.

Step 4: Bring It All Together

Gradually add the dry mix to the wet ingredients, stirring gently just until combined. Be careful not to overmix here; you want the batter to stay tender and light, avoiding any dense or tough spots in your loaf.

Step 5: Add the Extras (Optional but Wonderful!)

If you’re opting for some hearty crunch or a hint of chocolate goodness, fold in the chopped nuts and chocolate chips now. These additions elevate the bread with bursts of flavor and texture that make every slice unique and exciting.

Step 6: Bake to Perfection

Pour the batter into your prepared loaf pan, smoothing out the top so it bakes evenly. Place it in the oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. The smell coming from your kitchen at this point will be nothing short of irresistible.

Step 7: Cool and Get Ready to Enjoy

After taking the bread out of the oven, let it cool in the pan for about 10 minutes—this lets it set up nicely. Then transfer it to a wire rack until completely cooled before slicing. This wait is tough but worth it for the best texture and taste experience.

How to Serve Pumpkin Zucchini Bread Recipe

Garnishes

A little sprinkle goes a long way! Try dusting your slices with powdered sugar or a light drizzle of maple syrup for added sweetness. For an extra cozy touch, spread a layer of cinnamon butter or cream cheese frosting right on top and watch it melt into every nook and cranny.

Side Dishes

This bread pairs beautifully with a steaming cup of coffee, chai tea, or even a creamy latte. For a heartier snack or light breakfast, serve it alongside a bowl of yogurt with fresh fruit or a simple green salad to balance out the sweetness.

Creative Ways to Present

Feeling festive? Slice the bread and toast it lightly before serving to add a hint of crispness. You can also cut it into smaller pieces and stack them with layers of nut butter or jam to make a fun finger-food platter for gatherings. The versatility of this Pumpkin Zucchini Bread Recipe means the presentation can be as simple or as fancy as you like.

Make Ahead and Storage

Storing Leftovers

Store any leftover bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to three days. This keeps the bread moist and fresh, perfect for midweek snacks or breakfast on the go.

Freezing

If you want to keep this delicious Pumpkin Zucchini Bread Recipe on hand, wrap the cooled loaf tightly in plastic wrap and then in aluminum foil before freezing. It will last for up to three months and still taste just as wonderful once thawed.

Reheating

To enjoy your bread warm and cozy, reheat individual slices in a toaster oven or microwave for about 20 seconds. This brings back the fresh-baked softness and enhances the comforting spices beautifully.

FAQs

Can I use fresh pumpkin instead of canned purée?

Absolutely! Just be sure to cook and puree the pumpkin until smooth before measuring out a cup for this recipe. Fresh pumpkin can add a slightly different texture but will still work wonderfully.

What if I don’t have zucchini on hand?

You can omit the zucchini, but it adds important moisture and tenderness. If you want a similar effect, consider substituting with grated carrots, though the flavor profile will change slightly.

Can I make this bread gluten-free?

Yes! Swap out the all-purpose flour for a gluten-free flour blend that measures cup-for-cup. Keep an eye on the texture, as gluten-free flours sometimes require a bit more moisture or binding agents.

How long does this bread keep fresh?

At room temperature, it’s best enjoyed within three days to fully appreciate its moistness. Refrigerating can extend its life to about a week but might dry it out a bit without proper wrapping.

Is it okay to add nuts and chocolate chips together?

Definitely! Combining both creates a wonderful contrast between crunchy, sweet, and melty elements that make the bread even more indulgent and fun to eat.

Final Thoughts

This Pumpkin Zucchini Bread Recipe is such a joy to make and share—it brings together the best flavors of the season in a soft, aromatic loaf that feels like a warm embrace. I promise once you try it, it’ll quickly become one of your favorite go-to recipes for cozy mornings or sweet moments anytime. So grab your ingredients, get baking, and prepare to fall in love with every slice.

Pumpkin Zucchini Bread Recipe

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4.4 from 70 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 10 servings 1x
Diet: Vegetarian

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Description

This Pumpkin Zucchini Bread is a moist, flavorful loaf combining the sweetness of pumpkin and the freshness of zucchini. Enhanced with warm spices, optional nuts, and chocolate chips, this bread is perfect for a cozy breakfast or an afternoon snack. It’s easy to prepare and baked to perfection in under an hour.

Ingredients

Scale

Wet Ingredients

1 cup grated zucchini (excess moisture squeezed out)
1 cup pumpkin purée
2 eggs
1/2 cup vegetable oil or melted coconut oil
3/4 cup brown sugar
1/4 cup maple syrup or honey
1 teaspoon vanilla extract

Dry Ingredients

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger

Optional Add-ins

1/2 cup chopped walnuts or pecans
1/2 cup chocolate chips

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
Mix Wet Ingredients: In a large bowl, whisk together the eggs, vegetable oil (or melted coconut oil), brown sugar, maple syrup (or honey), vanilla extract, pumpkin purée, and grated zucchini until the mixture is smooth and well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground ginger, ensuring the spices are evenly distributed.
Mix Batter: Gradually add the dry ingredients into the wet ingredients, stirring gently and just until combined to avoid overmixing which can toughen the bread.
Add Extras: Fold in the chopped walnuts or pecans and chocolate chips if you choose to include them, distributing them evenly throughout the batter.
Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

Be sure to squeeze out excess moisture from the grated zucchini to prevent a soggy loaf.
You can swap vegetable oil with melted coconut oil for a subtle coconut flavor.
The brown sugar and maple syrup combination keeps the bread moist and adds depth of flavor.
Optional nuts and chocolate chips add texture and taste, but can be omitted for a simpler loaf or if accommodating allergies.
The bread stores well wrapped at room temperature for up to 3 days or frozen for longer storage.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Baking
Method: Baking
Cuisine: American