Warm spices and wholesome ingredients make this Pumpkin Zucchini Bread perfect for fall. Serve it for breakfast, as a snack, or any time of the day!
This Pumpkin Zucchini Bread combines the best of two favorite quick breads into one incredibly moist and flavorful loaf. Pumpkin puree adds warmth and richness while shredded zucchini keeps every slice tender and soft without making it taste like vegetables. The cozy spices of cinnamon and nutmeg bring classic fall flavor, making this bread perfect for breakfast, an afternoon snack, or an easy dessert.
The fall season is all about pumpkin! The flavors in this pumpkin zucchini bread come together perfectly for a warm and comforting treat. If you like this bread then you also have to check out my Pumpkin Crescent Rolls, Pumpkin Sugar Cookies, and No Bake Pumpkin Cheesecake.
Table of Contents
Why We Love This Bread
- Great for fall gatherings, gifting, or everyday treats.
- A fun way to use up extra zucchini from the garden!
- Freezer-friendly for make-ahead convenience.
Recipe Ingredients
Shredded Zucchini – Lightly squeeze out the moisture before adding it to the batter. It keeps the bread soft and moist without being soggy.
Canned Pumpkin – Use pure pumpkin purée, not pumpkin pie mix, for a rich, natural flavor that pairs perfectly with the spices.
Spices – A balanced blend of cinnamon, nutmeg, and cloves creates warm, spiced notes.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Homemade Pumpkin Puree – Making your own pumpkin puree adds a fresh touch to this recipe. Use pie pumpkins, which are abundant in the fall. Check out my easy guide for making homemade pumpkin puree in this recipe: Pumpkin Praline Skillet Cake + How to Make Homemade Pumpkin Puree.
Gluten-Free Option – For a gluten-free version, substitute the flour with 1 ½ cups of brown rice flour and 1 ½ cups of gluten-free all-purpose flour.
How to Make Pumpkin Zucchini Bread
Step 1: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly spray two 8X4″ or 9×5″ loaf pans; set aside.
Step 2: In a large bowl whisk together the pumpkin, butter, oil, sugars, eggs, and vanilla extract. Add zucchini and fold in with a spatula.
Step 3: In a medium bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Gradually fold into the wet ingredients along with chocolate or nuts (if desired), mixing until combined.
Step 4: Pour the batter evenly between the two prepared pans. Place in the oven and bake for 40-50 minutes (if using 9×5 pans) or 50-60 minutes (if using 8×4 pans) or until a cake tester inserted into the center comes out clean. Remove from oven and allow to cool in the pans for 15 minutes before removing and allowing to cool on a wire rack.
Expert Tips
Tent with Foil if Browning Too Quickly – If the top of the bread starts to brown before the center is fully baked, loosely cover it with aluminum foil to prevent over-browning while the interior cooks through.
Choosing the Right Pan Size – Pictured are two loaves baked in 9×5-inch pans, resulting in shorter loaves. For taller bread, try 8×4-inch pans—they’ll bake up higher. Use whichever pan suits your preference.
FAQs
Yes, you can substitute granulated sugar and brown sugar with natural sweeteners like maple syrup, honey, or coconut sugar. Keep in mind that liquid sweeteners may require slight adjustments to the dry ingredients to maintain the right batter consistency.
You can add ginger, allspice, or even cardamom to complement the existing flavors and bring more depth to the spice profile. Adjust to your taste preferences!
Storage Info
STORE the Pumpkin Bread in an airtight container, aluminum foil, or plastic wrap at room temperature or in the fridge for up to 3 days.
If you don’t plan to eat both loaves right away, this bread freezes well. Once completely cool, wrap it in plastic wrap, place individual slices or the whole loaf in a freezer-safe bag, and store for up to 3 months. For convenience, you can freeze individual slices to reheat as needed.
To REHEAT frozen bread, let it sit at room temperature for about 20 minutes. Then, wrap a slice in a paper towel and microwave for a few seconds, or warm it in a toaster oven if preferred.
More Quicky + Easy Bread Recipes to Try
Pumpkin Zucchini Bread Recipe
Ingredients
- 1 cup pumpkin puree
- 1/2 cup butter - melted
- 1/2 cup vegetable oil - OR canola oil
- 3/4 cup granulated sugar
- 1 cup brown sugar - packed
- 3 eggs - lightly beaten
- 1 tablespoon vanilla extract
- 2 cup zucchini - shredded, (lightly squeezed)
- 3 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp kosher sea salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2/3- 1 1/3 cup semi sweet chocolate chips - OR chopped nuts*
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly spray two 8X4" or 9×5" loaf pans; set aside.
- In a large bowl whisk together the pumpkin, butter, oil, sugars, eggs, and vanilla extract. Add zucchini and fold in with a spatula.
- In a medium bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Gradually fold into the wet ingredients along with chocolate or nuts (if desired), mixing until combined.
- Pour the batter evenly between the two prepared pans. Place in the oven and bake for 40-50 minutes (if using 9×5 pans) or 50-60 minutes (if using 8×4 pans) or until a cake tester inserted into the center comes out clean. Remove from oven and allow to cool in the pans for 15 minutes before removing and allowing to cool on a wire rack.
I’d make this again, super yummy.
I just have to say this is an outstanding recipe! This household loves everything about pumpkin and I love shredded zucchini. So, this was perfect!! I’ve made this bread before, but never had it come out so moist!! I tweaked it a little, by adding the whole 15oz can of pumpkin, some extra zucchini, 1 cup of granulated sugar as well as 1 cup brown sugar and a little xtra spices!! I love a little xtra cinnamon, cloves & nutmeg!! By far the moistest bread I have ever made!! I made it Sunday and by Tuesday evening both loaves were decimated! My kids and husband said this is a keeper!! Delicious!!!
Hi Shannon, thanks for the love of this recipe and sharing your changes!
Didn’t work with frozen, drained zucchini. Rather dense but tasted good.
Looks delicious and can’t wait to try. I think I will add plumped raisins too. I was wondering if any adjustments are needed if I only have 1 cup of shredded zucchini.
I’m not sure, as I haven’t tried that. You could half the recipe and make a smaller loaf.