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I’m thrilled to share my favorite fall baking recipe with you – Pumpkin Zucchini Bread! This quick bread combines the best of seasonal flavors with garden-fresh zucchini. It’s a moist, homemade treat that’s perfect for cozy mornings or lunchbox surprises.
As a fan of seasonal baking, I love how this recipe brings together the warmth of pumpkin spice and the freshness of zucchini. The result? Two loaves of incredibly moist bread bursting with fall flavors. It’s a delicious twist on classic quick breads that’ll have your kitchen smelling amazing!
5 Reasons You’ll Love This Recipe
This Pumpkin Zucchini Bread recipe is easy to make. You can have a tasty loaf ready fast, even if you’re new to baking.
This recipe is also very versatile. You can add nuts, chocolate chips, or spices to make it your own. I like to try different mix-ins every time I bake.
It’s also great for the freezer. I often make two loaves and freeze one for later. It’s perfect for busy weeks when you need a quick breakfast or snack.
This bread is full of good stuff like vitamins and fiber. The pumpkin and zucchini make it a healthy treat. You can enjoy it without feeling guilty.
Everyone loves this bread. I’ve taken it to family events and parties, and it always gets rave reviews. Both kids and adults enjoy its moist texture and yummy taste.
- Easy to make
- Versatile recipe
- Freezer-friendly
- Nutritious ingredients
- Crowd-pleaser for all ages
I’m sure you’ll love this Pumpkin Zucchini Bread recipe as much as I do. It’s a great mix of delicious, easy, and healthy.
Exact Ingredients List (+ Possible Substitutes)
I love baking with all-purpose flour. You can also use whole wheat or gluten-free flour instead. The canned pumpkin makes the bread taste like fall. Shredded zucchini adds moisture and hides veggies.
- 3 cups all-purpose flour
- 1 cup canned pumpkin
- 2 cups shredded zucchini
- 2 cups sugar
- 3 eggs
- 1/3 cup vegetable oil
- 1 teaspoon cinnamon
- 1 teaspoon each baking soda and powder
- 1/2 teaspoon salt
Try adding a little nutmeg or cloves for extra flavor. For extra fun, add 1/2 cup of chopped walnuts or mini chocolate chips. They make the bread crunchy or sweet.
For a cream cheese glaze:
- 1/4 cup softened cream cheese
- 4 tablespoons powdered sugar
- 3-4 tablespoons light cream
For a healthier option, use applesauce instead of oil. This makes the bread moist and cuts calories. Enjoy baking!
Instructions
Let’s make this tasty pumpkin zucchini bread! First, set the oven to 350°F. Grease two loaf pans and put them aside. In a big bowl, mix dry stuff like flour, baking soda, salt, and spices. Whisk them well together.
In another bowl, mix wet stuff. Beat eggs, sugar, oil, and vanilla until smooth. Now, mix everything together! Slowly add the dry mix to the wet mix, stirring until just right. Then, add zucchini and any nuts or chocolate chips you like.
Put the mix into the pans evenly. Bake at 325°F for 45-55 minutes. A toothpick in the middle should be clean when it’s done. Let the loaves cool in pans for 20 minutes before moving them to a wire rack.
For a sweet touch, make a glaze. Beat cream cheese and powdered sugar until smooth. Add cream a little at a time until it’s just right. Drizzle it over the cooled loaves and enjoy!
- Prep time: 15 minutes
- Cook time: 45-55 minutes
- Total time: About 1 hour 10 minutes
I love how my kitchen smells when this bread is baking. It’s like fall in a loaf pan!
Tips, Tricks & Storing
I love sharing my baking secrets! Keep your pumpkin zucchini bread fresh by storing it at room temperature. It will stay good for up to two days. If you want to keep it longer, follow my freezing tips.
Wrap slices or the whole loaf in plastic wrap and foil. This way, it will last up to three months in the freezer!
When you’re ready to eat, let frozen slices thaw on the counter for about 20 minutes. If you’re in a rush, you can quickly thaw them in the microwave. My favorite way to enjoy it is by toasting a slice or adding a cream cheese glaze. It’s so yummy!
Feel free to try new things with your ingredients. Add grated carrots, different nuts, or chocolate chips for fun. For special diets, use whole wheat or gluten-free flour. Just remember, don’t overbake. Keep an eye on the timer!