Pumpkin Zucchini Bread

Name: Pumpkin Zucchini Bread
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1 cup granulated sugar; 1 cup brown sugar, packed; 1 cup canned pumpkin puree; 1 cup vegetable oil; 3 large eggs; 2 teaspoons vanilla extract; 2 cups grated zucchini (about 2 medium zucchinis); 1 cup chopped nuts or chocolate chips (optional)

Jump to Recipe·Print Recipe

Pumpkin Zucchini Bread combines the rich, earthy flavors of pumpkin and the light, refreshing taste of zucchini into one deliciously moist loaf. It’s an ideal recipe for cozy fall mornings or a tasty snack anytime. Not only is this bread incredibly flavorful, but it’s also packed with nutrients, making it a healthier alternative to many sugary treats. In this guide, we’ll walk you through every step of the process to create the perfect Pumpkin Zucchini Bread. Let’s get baking!

Why You’ll Love This Pumpkin Zucchini Bread Recipe

Rich in Flavor: The combination of pumpkin puree, warm spices, and zucchini creates a depth of flavor that’s both comforting and delicious.
Moist and Tender: The zucchini adds moisture without making the bread heavy, resulting in a light and fluffy texture.

Nutrient-Packed: Pumpkin and zucchini are both loaded with vitamins, fiber, and antioxidants.
Versatile: Enjoy it as a snack, breakfast, or even dessert. Plus, it’s easy to customize with add-ins like nuts or chocolate chips.

The Benefits of Baking with Pumpkin and Zucchini

Nutritional Powerhouses

Both pumpkin and zucchini are nutritional powerhouses. Pumpkin is rich in vitamin A, which supports vision and immune health, while zucchini provides a good dose of vitamin C, fiber, and antioxidants. Incorporating these ingredients into your baking not only boosts the nutrient content of your baked goods but also adds natural moisture, reducing the need for excess oils or fats.

Health Benefits

High in Fiber: This bread contains dietary fiber from the pumpkin, zucchini, and whole wheat flour, which aids in digestion and keeps you feeling full longer.
Low in Saturated Fat: Using vegetable oil and naturally moist ingredients helps keep this bread low in unhealthy fats.
Low in Added Sugars: While this recipe does contain sugar, it’s balanced with the natural sweetness of pumpkin and zucchini, allowing you to cut back on refined sugars if desired.

Ingredients for Pumpkin Zucchini Bread

To make the best Pumpkin Zucchini Bread, gather the following ingredients:

Dry Ingredients

All-purpose Flour: 3 cups
Baking Powder: 1 teaspoon

Baking Soda: 1 teaspoon
Salt: 1 teaspoon
Spices: 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves

Wet Ingredients

Sugars: 1 cup granulated sugar and 1 cup packed brown sugar
Pumpkin Puree: 1 cup (canned or homemade, but not pumpkin pie filling)
Vegetable Oil: 1 cup

Eggs: 3 large
Vanilla Extract: 2 teaspoons

Mix-ins

Zucchini: 2 cups grated (about 2 medium zucchinis)

Optional Add-ins: 1 cup chopped nuts or chocolate chips for extra texture and flavor

Step-by-Step Directions for Pumpkin Zucchini Bread

1. Preheat the Oven

Set your oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans or line them with parchment paper for easy removal.

2. Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This ensures the spices are evenly distributed throughout the bread.

3. Prepare the Wet Ingredients

In another large bowl, combine the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well combined. The oil adds moisture, while the eggs help bind everything together.

4. Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing, as this can make the bread tough. Gently fold in the grated zucchini and any optional add-ins like nuts or chocolate chips.

5. Pour and Bake

Divide the batter evenly between the prepared loaf pans. Smooth the tops with a spatula. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool and Serve

Let the loaves cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely. This step ensures the bread sets properly, making it easier to slice.

Tips and Tricks for Perfect Pumpkin Zucchini Bread

Choosing the Right Pumpkin Puree

Make sure to use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices that can throw off the balance of your bread.

Grating the Zucchini

No need to peel the zucchini—just wash it well and grate it using a medium grater. The skin adds a lovely texture and nutrients to the bread. If your zucchini seems extra watery, give it a light squeeze to remove excess moisture, but don’t drain it completely; the moisture helps keep the bread soft.

Storage Tips

Store the bread in an airtight container at room temperature for up to 4 days. To freeze, wrap the loaves tightly in plastic wrap and aluminum foil. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

Variations and Add-ins

Chocolate Chips: Add a cup of chocolate chips for a sweeter, dessert-like version.
Nuts: Walnuts or pecans add a crunchy texture and a nutty flavor.

Spices: For extra warmth, consider adding a pinch of allspice or cardamom.

Nutritional Information & Health Benefits

This Pumpkin Zucchini Bread is not only a treat for your taste buds but also a relatively healthier option for a baked good. The zucchini and pumpkin provide essential vitamins and minerals, while the use of vegetable oil helps keep the saturated fat content low.

Nutrition Details (Per Serving)

Serving: 1 slice (based on 16 slices)

Calories: Approximately 230
Carbohydrates: 36g
Protein: 3g

Fat: 10g
Saturated Fat: 2g
Cholesterol: 35mg

Sodium: 200mg
Fiber: 2g
Sugar: 20g

Vitamin A: 4000 IU
Calcium: 40mg
Iron: 1.5mg

FAQs About Pumpkin Zucchini Bread

Can I Make This Bread Gluten-Free?

Yes, you can make this bread gluten-free by substituting the all-purpose flour with a 1:1 gluten-free baking blend. Make sure the blend contains xanthan gum to help with texture.

How Do I Store Pumpkin Zucchini Bread?

Store it in an airtight container at room temperature for up to 4 days. For longer storage, freeze the bread by wrapping it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months.

Can I Use Fresh Pumpkin Instead of Canned?

Absolutely! If you have fresh pumpkin, cook and puree it, then drain any excess water. This will ensure your bread has the right consistency and isn’t too watery.

Is There a Way to Reduce the Sugar?

You can reduce the sugar slightly if you prefer a less sweet bread. Try using 3/4 cup of each sugar type instead of a full cup. Keep in mind that reducing sugar can affect the moisture and texture of the bread.

What Other Mix-ins Can I Add?

Feel free to get creative! Raisins, dried cranberries, or even shredded coconut can be added for different textures and flavors.

Conclusion

This Pumpkin Zucchini Bread is a must-try recipe for anyone looking to enjoy the flavors of fall in a moist, delicious, and nutrient-rich bread. Whether you enjoy it with your morning coffee, as an afternoon snack, or as a delightful dessert, this bread is versatile and sure to please. It’s easy to make, customizable, and packed with the goodness of pumpkin and zucchini. Happy baking!

More Relevant Recipes

Pumpkin Sugar Cookies with Cream Cheese Frosting