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Pumpkin Zucchini Bread

Pumpkin zucchini bread with a moist golden crumb and tender texture from very-dry grated zucchini, baked in a 9x5 loaf pan and finished with a quick cinnamon glaze. Spiced with pumpkin pie spice and cinnamon, it slices neatly for breakfast or snack.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
Wet ingredients and add-ins
  • 0.75 cup pumpkin puree
  • 1.5 cup zucchini, grated and squeezed very dry Squeeze in a clean towel until very dry; measure after squeezing.
  • 1 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 0.5 cup vegetable oil
  • 3 eggs
  • 1 tsp vanilla extract
  • 0.5 cup walnuts (optional) Fold in if using.
For glaze
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 9x5 loaf pan

Method
 

Prep and batter
  1. Preheat the oven to 350F and grease a 9x5 loaf pan.
  2. Grate the zucchini and squeeze it in a clean towel until very dry; measure after squeezing.
  3. Whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
  4. Whisk the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  5. Fold the dry ingredients into the wet ingredients until just combined, then fold in the dry zucchini and walnuts if using.
  6. Pour the batter into the greased loaf pan.
Bake and finish
  1. Bake at 350F for 60-65 minutes, until a toothpick comes out clean.
  2. Cool the loaf completely before drizzling with cinnamon glaze.

Notes

Pro tip: squeezing the zucchini until very dry helps keep the loaf tender without turning gummy. Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days; freeze sliced portions for up to 2 months (wrap well). Dietary swap: for a dairy-free option, use a plant-based milk in the cinnamon glaze.