Pumpkin Zucchini Bread Recipe

Slices of pumpkin zucchini bread served on a white plate with crumbs scattered around.

4.73 from 22 votes

Pumpkin Zucchini Bread Recipe

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!

Prep Time10

Cook Time50

Total Time1

Course: Breads & Muffins

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 320kcal

Author: Andrea

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 9x5" 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 9x5 pans) or 50-60 minutes (if using 8x4 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.

Notes

*Add 2/3 cup of your favorite mix-ins (chocolate or nuts) per loaf.

-Grate and prepare the zucchini before starting the recipe. Trim the stem but leave the peel intact. Grate slightly more than needed and lightly squeeze out excess water using a tea towel, cheesecloth, or ricer. Measure the zucchini after draining for accuracy.

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.

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