This Pumpkin Zucchini Bread is a cozy treat packed with warm spices and a hint of sweetness. It combines pumpkin and zucchini for a moist, tasty loaf that’s perfect for any time of day!
It smells amazing while baking! I love having a slice with my morning coffee. Give it a try, and I bet you’ll be sneaking extra pieces, just like I do! ☕️🥰
Key Ingredients & Substitutions
All-purpose flour: This is the base of the bread. You can substitute it with whole wheat flour for a healthier option, but note it may change the texture slightly.
Canned pumpkin puree: Make sure it’s not pumpkin pie filling, as that contains added spices and sugar. If you prefer fresh, roast and puree fresh pumpkin instead.
Zucchini: Fresh, grated zucchini adds moisture. You can swap it with grated carrots or even apples for a different flavor, but keep the moisture in check.
Vegetable oil: Canola oil or melted coconut oil work as substitutes. I love using coconut oil for that slight tropical flavor!
Spices: If you don’t have all the spices, use pumpkin pie spice for convenience. It captures the essence of fall flavors nicely!
How do I properly prepare zucchini for baking?
Getting zucchini ready for the batter is key to keeping your bread from becoming too wet. Here’s how to do it:
- Wash and trim the ends off the zucchini.
- Grate it using a box grater or food processor – no need to peel it!
- Place the grated zucchini in a clean kitchen towel or cheesecloth.
- Squeeze out excess moisture until it’s damp but not dripping.
This method ensures that the zucchini adds flavor without making the bread soggy. As a tip, saving this liquid for smoothies or soups can minimize waste!
How to Make Pumpkin Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- Optional: 1/2 cup chopped nuts or chocolate chips
How Much Time Will You Need?
The total time for this recipe is about 15 minutes for preparation and 55-65 minutes for baking. After baking, allow it to cool for about 15 minutes before slicing. All in all, you’ll have warm, delicious bread ready to enjoy 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). This ensures the bread will rise and bake evenly. Grease and flour a 9×5 inch loaf pan to prevent sticking later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This step helps to evenly distribute the leavening agents and spices throughout the flour.
3. Combine Sugar and Oil:
In a large bowl, beat together the granulated sugar and vegetable oil until they are well combined. This will create a nice base for the bread.
4. Add the Eggs:
Add the eggs one at a time, mixing well after each addition to ensure they’re fully incorporated into the mixture.
5. Stir in Pumpkin and Vanilla:
Next, mix in the canned pumpkin puree and vanilla extract until the mixture is smooth and creamy. Don’t rush—this will add a lot of flavor!
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon. Be careful not to over-mix; just combine until you don’t see any more dry flour.
7. Fold in Zucchini and Optional Add-Ins:
Gently fold in the grated zucchini. If you’re using nuts or chocolate chips, add them in at this point as well. This is where it really becomes a delightful treat!
8. Pour the Batter:
Pour the batter into the prepared loaf pan, smoothing the top with the spatula. It should look nice and even.
9. Bake the Bread:
Pop the loaf into your preheated oven and bake for 55-65 minutes. To check for doneness, insert a toothpick into the center—if it comes out clean, the bread is ready!
10. Cool and Slice:
After baking, let the loaf cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely. Once it’s cool, slice yourself a generous piece to enjoy!
11. Enjoy!
This Pumpkin Zucchini Bread is perfect for a cozy afternoon snack or a special breakfast treat. Its warm spices, moist texture, and wholesome ingredients make it irresistible!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin. Just roast it until tender, scoop out the flesh, and mash or blend it until smooth. This adds a fresh flavor twist, but make sure to adjust for moisture, as fresh pumpkin can be wetter than canned.
What Can I Substitute for Vegetable Oil?
If you want to swap out vegetable oil, you can use melted coconut oil or applesauce for a healthier option. If using applesauce, reduce the sugar slightly, as it adds natural sweetness!
How Do I Store Leftovers?
Store any leftover Pumpkin Zucchini Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Let it thaw at room temperature before enjoying.
Can I Add Other Mix-Ins?
Definitely! Add ins like chopped walnuts, pecans, or chocolate chips are great options. You can also experiment with dried fruit like cranberries or raisins for added flavor and texture.
