Pumpkin and spice adds a hint of fall to this moist and tender pumpkin zucchini bread. It’s easy to make and even easier to customize!
When fall comes it’s time for all things pumpkin!! I love how well the flavors compliment each other in this pumpkin zucchini bread. Try Pumpkin Crescent Rolls, Pumpkin Sugar Cookies, and No Bake Pumpkin Cheesecake for all things pumpkin!!
Zucchini + pumpkin = a match made in fall heaven
A few years ago I made pumpkin zucchini cupcakes with a cinnamon cream cheese frosting and they were soooo good!
I thought it was about time to turn that delicious combo into a moist, tender quick bread. This one has become a favorite of ours. It takes about 10 minutes to whip up and bakes up beautifully!
When it comes to most quick breads, I generally prefer when they’re plain or when they’ve got chopped nuts mixed in. However, I kind of have a weak spot for pumpkin chocolate chip cookies, so I thought mixing in semi-sweet chocolate chips into one loaf would be extra yummy… it was! I’d highly recommend it.
My family (especially the kiddos) loved munching on this throughout the week. It was a great little snack/after dinner treat. Grab some zucchini and a can of pumpkin and whip up this pumpkin zucchini bread ASAP, you won’t regret it!
Making Pumpkin Zucchini Bread
PREP. Preheat oven to 350 degrees. Lightly spray two 8X4″ or 9×5″ loaf pans; set aside.
WET INGREDIENTS. In a large bowl whisk together the pumpkin, butter, oil, sugars, eggs and vanilla extract. Add zucchini and fold in with a spatula.
DRY INGREDIENTS. 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 just until combined.
BAKE. 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.
Here are a few GREAT tips for GRATING zucchini to use in your bread:
- First cut the stem end off of the zucchini. Don’t worry about peeling it, you can grate it just as it is.
- Use a cheese grater to grate a little more than what is called for in the recipe.
- Wrap the grated zucchini in a tea towel, cheesecloth, or paper towel and lightly squeeze out the water. You could also use a potato ricer for this step if you have one available.
- Measure the grated zucchini after you have removed the water to ensure an accurate amount.
This quick and delicious bread is sure to become a fall favorite! Here are a few tips to consider before you get started baking it up:
- Making your own pumpkin puree is a wonderful addition to this recipe! Pie pumpkins are easy to come by in the fall and I have easy instructions to help you make a homemade puree here: Pumpkin Praline Skillet Cake + How To Make Homemade Pumpkin Puree
- If you would like to make this recipe gluten free, you can substitute the flour for 1 ½ cup brown rice flour and 1 ½ cup gluten free all purpose flour.
- Pictured are two loaves baked in 9×5-inch pans. I wasn’t sure how tall they’d get so I was overly cautious. This recipe would definitely work in 8×4-inch pans, though, and they’d probably bake up a lot taller. If you’re not bothered by shorter loaves, by all means use the 9×5-inch pans, but if you’re obsessed with the shape of your bread, go ahead and give the 8×4-inch pans a try! 😉
STORE leftovers in an air-tight container once the bread has cooled. If you don’t choose to freeze, it will be good on the countertop for a few days stored at room temperature.
If you don’t plan on eating both loaves right away, this bread FREEZES really well. Once it’s completely cool, wrap it in plastic wrap, toss it into a gallon size Ziploc bag and stash it away for up to 3 months. You’ll be so glad you did! Another idea for freezing it is to cut it into slices first, so you can easily warm one up at a time.
To reheat frozen bread, let it sit on the counter top for 20 min or so and then wrap it in a paper towel and heat it in the microwave for a few seconds. You could also warm it up in the toaster oven if you’d like.
Here are some other quick + easy Bread recipes:
Pumpkin Zucchini Bread Recipe
- 1 cup pumpkin puree
- ½ cup butter - melted
- ½ cup vegetable oil - OR canola oil
- ¾ cup granulated sugar
- 1 cup brown sugar - packed
- 3 eggs - lightly beaten
- 1 tbsp vanilla extract
- 2 cup zucchini - shredded, (lightly squeezed)
- 3 cup all purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp kosher sea salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- ¼ tsp ground cloves
- 2/3- 1 ⅓ cup semi sweet chocolate chips - OR chopped nuts*
- Preheat oven to 350 degrees. 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 just 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.