Pumpkin Zucchini Bread Recipe tastes like a cozy slice of fall with a super moist crumb, warm spices, and just the right sweetness. It works great for busy families, meal preppers, and holiday brunch planners, and you can finish the whole recipe in about 1 hour 15 minutes including bake time. I tested this loaf so many times in my tiny kitchen that my neighbors started “checking in” right when it came out of the oven.
Why Choose This Pumpkin Zucchini Bread Recipe
This Pumpkin Zucchini Bread Recipe gives you the best of both worlds: rich pumpkin flavor and extra moisture from zucchini. The texture stays soft and tender, not gummy, and the loaf slices cleanly without crumbling.
You mix everything in basic bowls, no mixer needed, and the batter comes together in about 15 minutes. The recipe uses common pantry ingredients, so you avoid any specialty shopping trips.
“This Pumpkin Zucchini Bread Recipe tastes like a bakery loaf, stays moist for days, and my kids ate it for breakfast and dessert. ★★★★★”
Ingredients You’ll Need
Dry ingredients
- 1 ¾ cups (220 g) all-purpose flour
- Use a standard unbleached flour like King Arthur or Gold Medal.
- You can swap up to ½ cup with whole wheat flour for a heartier texture.
- 1 cup (200 g) granulated sugar
- You can use half brown sugar for a deeper flavor.
- ½ cup (100 g) light brown sugar, packed
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- You can replace nutmeg and cloves with 1 teaspoon pumpkin pie spice if that sits in your pantry already.
Wet ingredients
- 2 large eggs, room temperature
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- I like Libby’s for consistent texture, but any 100% pumpkin puree works.
- 1 cup finely shredded zucchini, lightly packed
- Do not peel the zucchini; the green flecks look pretty and stay tender.
- ½ cup neutral oil (canola, vegetable, or light olive oil)
- ¼ cup plain Greek yogurt or sour cream
- This keeps the bread extra moist and tender.
- 2 teaspoons pure vanilla extract
Optional mix-ins
- ½–¾ cup chocolate chips (semi-sweet or dark)
- ½ cup chopped walnuts or pecans
- ¼ cup pumpkin seeds for topping
Equipment
- 1 standard 9 x 5 inch loaf pan
- Mixing bowls: 1 large, 1 medium
- Whisk and rubber spatula
- Box grater for zucchini
- Measuring cups and spoons
- Cooling rack
- Parchment paper (helps lift the loaf out easily)
Tips & Tricks
- Squeeze excess moisture from zucchini with a clean kitchen towel or paper towels so the bread bakes through and avoids a soggy center.
- Use room temperature eggs so they blend smoothly with the pumpkin and oil.
- Stir the batter gently and stop when you no longer see dry flour to avoid a tough loaf.
- Line the loaf pan with parchment and leave a little overhang so you lift the bread out without breaking it.
- Check doneness with a toothpick in the center; a few moist crumbs count as done, but wet batter means you keep baking.
- Let the bread cool at least 20 to 30 minutes before slicing so it holds its shape and stays tender.
- Add chocolate chips only at the end and fold them in lightly so they do not sink to the bottom.
- Use canned pumpkin puree, not pumpkin pie filling, since pie filling already contains sugar and spices.
How to Make Pumpkin Zucchini Bread Recipe
Step 1: Prep the pan and oven
Preheat your oven to 350°F (175°C). Grease a 9 x 5 inch loaf pan with oil or nonstick spray, then line it with a strip of parchment that hangs over the long sides. This setup helps you lift the Pumpkin Zucchini Bread Recipe out in one clean motion.
Step 2: Prep the zucchini
Wash the zucchini and trim the ends. Grate it on the small holes of a box grater. Gather the grated zucchini in a clean towel and squeeze out as much liquid as you can, then measure 1 cup of the squeezed zucchini.
Step 3: Mix the dry ingredients
In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Break up any brown sugar clumps with your fingers or the whisk. Set this bowl aside while you mix the wet ingredients.
Step 4: Mix the wet ingredients
In a large bowl, whisk the eggs until they look slightly frothy. Add pumpkin puree, oil, Greek yogurt or sour cream, and vanilla, then whisk until the mixture looks smooth and uniform. Stir in the squeezed, shredded zucchini until it spreads evenly through the mixture.
Step 5: Combine wet and dry
Pour the dry ingredients into the bowl with the wet ingredients. Use a rubber spatula to fold the mixture together gently. Stop as soon as you no longer see streaks of dry flour so the bread stays soft and tender.
Step 6: Add mix-ins
If you use chocolate chips or nuts, sprinkle them over the batter and fold them in with just a few strokes. Scrape the batter into the prepared loaf pan and smooth the top. If you like, sprinkle pumpkin seeds or a few extra chocolate chips over the surface.
Step 7: Bake
Place the loaf pan on the center rack of the oven. Bake for 55 to 65 minutes, depending on your oven, until a toothpick inserted in the center comes out with just a few moist crumbs. If the top browns too quickly, tent a piece of foil loosely over the pan during the last 10 to 15 minutes.
Step 8: Cool and slice
Set the pan on a cooling rack and let the bread cool in the pan for about 15 minutes. Use the parchment overhang to lift the loaf out and place it directly on the rack. Cool at least another 15 to 20 minutes, then slice with a sharp serrated knife and enjoy your Pumpkin Zucchini Bread Recipe warm or at room temperature.
What to Serve with it?
Serve slices of Pumpkin Zucchini Bread Recipe with hot coffee, chai, or a big mug of cocoa for a cozy breakfast. Kids usually love it with a glass of cold milk or chocolate milk. You can add a swipe of cream cheese, peanut butter, or almond butter for extra protein. For a brunch spread, pair it with scrambled eggs, fresh fruit salad, and yogurt parfaits.
Storage Options
- Store leftover Pumpkin Zucchini Bread Recipe tightly wrapped at room temperature for up to 3 days.
- Keep it in the fridge for up to 1 week; wrap it in plastic or place it in an airtight container to prevent drying.
- Freeze individual slices or the whole loaf for up to 3 months; wrap in plastic, then place in a freezer bag.
- Reheat slices in the microwave for 10 to 15 seconds or in a 300°F oven for about 8 to 10 minutes until warm and soft.
Pumpkin Zucchini Bread Recipe
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until well combined.
- In a large bowl, whisk the eggs, granulated sugar, and brown sugar until smooth. Add the pumpkin puree, shredded zucchini, vegetable oil, and vanilla extract, and mix until fully combined.
- Add the dry ingredients to the wet ingredients and stir gently just until no streaks of flour remain. Fold in nuts and chocolate chips if using.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the bread cool in the pan for 10–15 minutes, then remove to a wire rack to cool completely before slicing.
Notes
Approximate per 1 slice (1/12 loaf), without optional nuts or chocolate chips: 230 calories; fat 9 g; saturated fat 1.5 g; carbohydrates 34 g; fiber 1 g; sugars 19 g; protein 4 g; sodium 230 mg. Values will vary based on specific ingredients, optional add-ins, and portion size.