This Pumpkin Zucchini Bread is a lovely mix of flavors, bringing together sweet pumpkin and fresh zucchini. It’s moist, soft, and perfect for breakfast or a snack!
Baking this bread fills the kitchen with the best fall scents. I like to enjoy a slice warm with a little butter on top. Trust me, you won’t want to stop at just one slice! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This flour provides structure to the bread. If you’re looking for a gluten-free option, a gluten-free all-purpose blend works well. I’ve also enjoyed using whole wheat flour for a nuttier flavor.
Pumpkin Puree: Canned pumpkin is best for convenience, but you can use homemade pumpkin puree if available. Avoid pumpkin pie filling as it contains extra spices and sugar.
Zucchini: Fresh zucchini adds moisture and fiber. I recommend using medium-sized zucchinis. If you don’t have zucchini, carrots can be a tasty alternative, though the flavor will change a bit.
Spices: Pumpkin pie spice is traditional, but mixing ground cinnamon, nutmeg, and cloves gives great results. Adjust according to your preference; I sometimes add a bit more cinnamon for warmth!
Nuts: Chopped walnuts or pecans offer a nice crunch. If you’re nut-free, feel free to leave them out or use sunflower seeds instead.
How Do I Properly Grate Zucchini for the Bread?
Grating zucchini correctly is key to keeping your bread moist without making it soggy. Here’s how to do it:
- Wash and dry the zucchini, then cut off the ends.
- Using a box grater, grate it coarsely.
- Important: Place the grated zucchini in a clean kitchen towel, twist it, and squeeze out excess moisture before adding it to your batter.
This ensures your bread remains light and fluffy rather than dense! Remember, a little moisture is good, but too much can cause issues with the texture.
How to Make Pumpkin Zucchini Bread
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini), squeezed to remove excess moisture
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This Pumpkin Zucchini Bread takes about 15 minutes of prep time and 60-70 minutes to bake. Make sure to allow some cooling time afterward, which can take around 10-15 minutes. So, in total, you’re looking at about 1.5 to 2 hours from start to enjoy a slice of this delicious bread.
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First, preheat your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×5 inch loaf pan or line it with parchment paper. This will prevent your bread from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice until everything is well mixed. This ensures that your spices and leavening agents are evenly distributed throughout the bread.
3. Combine Wet Ingredients:
In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil. Continue mixing until they’re well combined. Then, add the eggs one at a time, making sure to beat well after each addition. This helps to incorporate air into the mix for a lighter texture.
4. Add the Pumpkin and Vanilla:
Stir in the pumpkin puree and vanilla extract until the mixture is smooth. This will give your bread its delicious pumpkin flavor and moisture.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined—be careful not to overmix, as this can make the bread dense.
6. Fold in the Zucchini and Nuts:
Now it’s time to fold in the grated zucchini and the optional nuts if you’re using them. This is where your bread gets its fantastic texture and added healthiness!
7. Pour into the Pan:
Pour the batter into your prepared loaf pan, spreading it out evenly. Smooth the top with a spatula if needed.
8. Bake Away:
Bake in your preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Your kitchen will smell amazing while it bakes!
9. Cooling Time:
Once it’s done, allow the bread to cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely before slicing. This helps to set the texture of the bread.
Enjoy your moist, flavorful Pumpkin Zucchini Bread, perfect for fall mornings or as a wholesome snack! It’s great on its own or with a little butter spread on a warm slice. Happy baking! 🍞✨
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes, you can use fresh pumpkin! To do so, cut a sugar pumpkin in half, remove the seeds, and roast it until soft (about 45-60 minutes at 350°F). Once it’s cool, scoop out the flesh and puree it until smooth. Make sure to properly measure so you still get a cup for the recipe.
What If My Zucchini Is Too Watery?
If your zucchini is very watery, it’s best to squeeze out as much moisture as possible before adding it to the batter. Wrap the grated zucchini in a clean kitchen towel and twist to remove the excess liquid. This helps maintain the bread’s texture.
Can I Make This Recipe Vegan?
Absolutely! For a vegan version, replace the eggs with a flaxseed meal mixture (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg, let it sit for a few minutes to thicken). You can also use a neutral oil like coconut or canola instead of vegetable oil, which works just as well!
How Can I Store Leftover Pumpkin Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap individual slices in plastic wrap and freeze them for up to 3 months. Just thaw at room temperature when you’re ready to enjoy a slice!
