This Pumpkin Zucchini Bread is a tasty treat that combines the warm flavors of pumpkin and the healthiness of zucchini. It’s moist, spicy, and perfect for breakfast or a snack!
You might just find yourself sneaking a slice (or two!) while it’s still warm. I love enjoying it with a little butter melted on top. Yum! 🍞💚
Key Ingredients & Substitutions
Flour: All-purpose flour works best for this recipe, giving the bread structure. You can use whole wheat flour for more fiber, but it might change the texture slightly.
Sugars: I use both granulated sugar and brown sugar for sweetness and moisture. You can swap the brown sugar for coconut sugar for a healthier option, and it adds a nice flavor too!
Vegetable Oil: Using vegetable oil keeps the bread moist. You can substitute it with melted coconut oil or unsweetened applesauce, which makes it a bit lighter.
Pumpkin Puree: Canned pumpkin puree is ideal; just make sure it’s not pumpkin pie filling! If you prefer fresh, you can roast and puree fresh pumpkin. Sweet potato puree works well too!
Zucchini: You can replace zucchini with grated carrot for a different twist. Both add moisture, which is key for this bread.
How Do I Make Sure My Bread Comes Out Moist?
To achieve that perfect moist texture, you need to keep an eye on how you mix the batter. Overmixing can lead to a dense loaf, so mix until just combined.
- When combining dry and wet ingredients, fold gently rather than stirring vigorously.
- Grate the zucchini finely to ensure it blends into the batter and releases moisture.
- Don’t skip the oil—it’s essential for keeping the bread tender.
- Finally, bake until just done. Keep an eye on the time and do the toothpick test!
Happy baking! Your kitchen will smell amazing!
Delicious Pumpkin Zucchini Bread Recipe
Ingredients You’ll Need:
- Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- Wet Ingredients:
- 2 large eggs
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ⅓ cup vegetable oil (or melted coconut oil)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- Extras:
- 1 ½ cups grated zucchini (about 1 medium zucchini, unpeeled)
- Optional: ½ cup chopped nuts (walnuts or pecans) or chocolate chips
How Much Time Will You Need?
This recipe will take about 15-20 minutes to prepare and approximately 55-65 minutes to bake. Allow time for the bread to cool for about 10 minutes in the pan before transferring it to a wire rack to cool completely. All in all, you’ll have a delicious loaf ready in about 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Greasing and flouring a 9×5 inch loaf pan (or using parchment paper) is essential to prevent the bread from sticking later on.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground cloves, and salt. Set this mixture aside for now.
3. Beat the Wet Ingredients:
In a large bowl, beat the 2 large eggs with both the granulated and brown sugars until the mixture is smooth and creamy. This will create a delightful base for your bread.
4. Combine Wet Ingredients:
Add the vegetable oil, canned pumpkin puree, and vanilla extract into the egg-sugar mixture. Mix until everything is fully combined and well blended.
5. Combine Dry and Wet Ingredients:
Gently stir in the dry ingredient mixture into the wet ingredients until just combined. Be careful not to overmix, as this can result in a denser bread.
6. Add Zucchini and Extras:
Fold in the grated zucchini and any optional nuts or chocolate chips you’d like to add. This adds a wonderful texture to your bread!
7. Pour into the Pan:
Pour the batter into your prepared loaf pan, smoothing the top to ensure even baking.
8. Bake to Perfection:
Place the loaf pan in the oven and bake for 55-65 minutes. To check if it’s done, insert a toothpick into the center; if it comes out clean, your bread is ready!
9. Cool and Slice:
Let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. Trust me, the aroma will drive you crazy!
Enjoy your delicious, moist Pumpkin Zucchini Bread! Perfect with a cup of coffee or as a sweet treat any time of day!
Can I Use a Different Sweetener Instead of Sugar?
Absolutely! You can substitute granulated sugar with coconut sugar or even honey or maple syrup. If using liquid sweeteners, reduce the amount of other liquids in the recipe slightly to maintain the right consistency.
What Can I Substitute for Zucchini?
If you don’t have zucchini on hand, grated carrots or even finely chopped apples work great as substitutes. Both add moisture and a touch of sweetness to the bread.
Can I Freeze Pumpkin Zucchini Bread?
Yes, this bread freezes wonderfully! Once it’s completely cooled, wrap it tightly in plastic wrap or aluminum foil, and place it in a freezer-safe bag. It will stay good for up to 3 months. Thaw it overnight in the fridge before enjoying!
How Do I Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Just be sure to bring it back to room temperature or warm slices before eating for the best flavor!