Pumpkin Zucchini Bread Recipe

This pumpkin zucchini bread is outrageously tender, fluffy, and moist!

Flavored with pumpkin puree, cinnamon, and nutmeg, it has all the flavors you love about fall. Plus a few hidden veggies for good measure.

If you’ve ever had carrot cake, you’ll know that shredded veggies help to make the sponge moist.

And zucchini is no exception. You won’t taste it, and if you peel it first, you won’t even see it!

Seriously, even the pickiest eaters won’t be able to tell.

So whether you’re in the mood for a sweet breakfast or a hearty afternoon snack, try this pumpkin zucchini bread.

Easy Pumpkin Zucchini Bread with Walnuts

Who would’ve thought that pumpkin and zucchini could make such a delectable loaf of bread?

This combination is a match made in heaven. 

Enjoy it on its own, drizzle it with honey, or smear it with your favorite spread.

No matter what, pumpkin zucchini bread is bursting with delicious autumn flavors. 

And the fact that it’s a quick bread means it’s much easier to make than yeasted bread.

There’s no need to knead, roll, or proof dough. Just a bit of mixing, and your batter is ready for the oven.

Ingredients

Ready to make quick bread? You’ll need mostly pantry staples – and fresh zucchini, of course!

• Eggs: Bind the ingredients and provide structure to the bread.

• Granulated sugar: Sweetens the loaf and gives it a tender crumb.

• Pumpkin puree: Adds moisture, flavor, and a rich orange color.

• Melted butter: Provides richness and flavor.

• Vanilla extract: Enhances the overall flavor of the bread.

• All-purpose flour: Forms the structure of the bread and gives it its texture.

• Baking soda + Powder: The leavening agents help the bread rise.

• Salt, Cinnamon, Nutmeg, and Cloves: Salt enhances the flavors and balances the sweetness. Meanwhile, the spices are wonderfully aromatic.

• Shredded zucchini: Adds moisture to the bread. You don’t have to peel it, but if you do, you’ll never know it’s there.

• Chopped walnuts: Provide crunch and a nutty taste.

How to Make Pumpkin Zucchini Bread

Making this pumpkin zucchini bread is just like making any quick bread, be it banana bread or pumpkin bread.

Here’s a basic rundown of the steps, and you’ll find more details at the bottom of the post.

1. Preheat oven to 350°F and prep two 9×5-inch loaf pans with butter and flour.
2. Mix the wet ingredients with the sugar. In a large bowl, combine eggs, sugar, pumpkin, butter, and vanilla.
3. Mix the dry. Sift dry ingredients in a separate bowl.
4. Gradually mix dry ingredients into the wet mix. Add zucchini and walnuts just before it’s fully combined.
5. Pour the batter into pans and bake for 45-50 minutes until toothpick comes out clean.
6. Cool in pans for 10 minutes, then transfer to a rack. Slice when cooled. Enjoy!

Tips for the Best Pumpkin Zucchini Bread

The most important tip I can give you is to squeeze moisture out of the zucchini.

Unlike carrots, there’s quite a lot of excess water in there. And if you don’t squeeze it out, the bread might come out gummy.

Other than that, here are a few more tips:

• Measure the zucchini properly. That means AFTER squeezing out the water to get the accurate amount.

• Measure the flour accurately. Using more than needed will result in dry pumpkin bread. So, use a kitchen scale for the most accurate measurement. Three cups of flour is equivalent to 450 grams.

• Sift the dry ingredients. This helps to make the sponge light. But mostly, it’s to ensure the spices and leavening agents are evenly distributed.

• Mix by hand. You can use a hand whisk for the wet, but then grab a spatula to stir the batter. Make sure to add the zucchini and walnuts before it’s fully incorporated, and stop mixing as soon as you no longer see streaks of flour.

• Check the bake after 25-30 minutes. All ovens are different, so check it early then every 5 minutes after.

• Make muffins! The recipe makes 12 regular muffins and 24 mini muffins, baked at 350 degrees Fahrenheit for 25 and 15 minutes, respectively.

Substitutions and Additions

Don’t get me wrong, I love the recipe as it is.

But you can always substitute the ingredients and make other additions to suit your taste and dietary requirements.

• Make it gluten-free. Simply swap the all-purpose flour for gluten-free all -purpose flour.

• Swap the nuts. Replace the chopped walnuts with pecans, almond slivers, or your nut of choice.

• Use oil instead of butter. That will make it extra moist. Or use half butter and half oil if you want that richer flavor.

• Use brown and white sugar. Swap half of the white sugar for brown, and you’ll get. a deeper flavor.

• Try pumpkin seeds or chocolate chips. Top the loaves with pumpkin seeds or chocolate chips for the ultimate pumpkin treat.

How to Store Your Bread

This recipe makes two loaves. You’d think there’d be a lot of leftovers, but in my household, these guys never last long.

On the rare occasions that we do have some left, here’s how I store it:

To store: let the bread cool completely. Then, wrap it tightly in plastic wrap and store it at room temperature for up to 2 days.

To freeze: let the bread cool completely. Then, wrap it in plastic wrap and foil. Pop the wrapped loaves in a freezer-safe bag and store them in the fridge for up to 3 months.

To thaw: take the loaves out of the freezer and remove the bag and foil. Let them sit on the counter for 1-2 hours.

More Quick Bread Recipes You’ll Love

Starbucks Pumpkin Bread
Pumpkin Muffins
Lemon Loaf
Banana Bread
Bisquick Coffee Cake