Pumpkin Zucchini Bread Recipe tastes like cozy fall spices met a super moist, tender loaf and decided to be best friends. It works perfectly for busy families, meal preppers, and anyone who wants a quick snack or breakfast in about 1 hour from start to finish. I test this kind of thing on my own coffee-loving household, and this one never survives more than a day.
Why You Should Try This Pumpkin Zucchini Bread Recipe
This pumpkin zucchini bread recipe gives you the best of both worlds: rich pumpkin flavor with warm spices and extra moisture from shredded zucchini. The texture stays soft and tender, not dense or gummy, and the crust browns beautifully.
You sneak in a veggie, use up extra zucchini, and still get a cozy pumpkin bread that tastes like dessert. It works as breakfast, snack, or dessert, and it packs nicely in lunchboxes.
“Super moist, perfectly spiced, and my kids ate zucchini without noticing a thing. ★★★★★”
Ingredients You’ll Need
Dry ingredients
- 2 cups all-purpose flour (spooned and leveled so the bread stays soft)
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed (adds moisture and deeper flavor)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
(You can swap a pumpkin pie spice blend for the cinnamon, nutmeg, cloves, and ginger. Use 2 1/2 teaspoons total.)
Wet ingredients
- 2 large eggs, room temperature
- 1 cup canned pumpkin puree
(Use plain pumpkin, not pumpkin pie filling. I like Libby’s or store-brand 100% pumpkin.) - 1 cup finely shredded zucchini, lightly packed
(About 1 small to medium zucchini. Pat dry with a paper towel so it does not add too much liquid.) - 1/2 cup neutral oil
(Canola, vegetable, or light olive oil all work. You can use melted coconut oil if you like a light coconut note.) - 1/4 cup plain Greek yogurt or sour cream
(This keeps the pumpkin zucchini bread extra tender.) - 2 teaspoons vanilla extract
Optional mix-ins
- 1/2–3/4 cup chocolate chips
(Mini chips spread more evenly. I like semi-sweet.) - 1/2 cup chopped walnuts or pecans
- 2 tablespoons pepitas (pumpkin seeds) for topping
- 2 tablespoons turbinado sugar for a crunchy top
Pantry shortcuts and substitutions
- Use pumpkin pie spice instead of individual spices if you want a faster prep.
- Swap half the all-purpose flour with white whole wheat flour for a slightly heartier pumpkin zucchini bread recipe.
- Replace half the oil with unsweetened applesauce if you want a lighter loaf, though the texture turns a bit less rich.
- Use dairy-free yogurt and dairy-free chocolate chips if you need a dairy-free version.
Equipment list
- 1 standard 9 x 5 inch loaf pan
(You can use an 8 1/2 x 4 1/2 inch pan, but the loaf rises higher and may need a few extra minutes.) - Mixing bowls: 1 large, 1 medium
- Whisk and rubber spatula
- Box grater for the zucchini
- Measuring cups and spoons
- Cooling rack
- Parchment paper or nonstick spray
Tips & Tricks
- Squeeze the zucchini gently in a clean towel or paper towel so it feels damp, not dripping, to avoid a soggy loaf.
- Use room temperature eggs and yogurt so the batter mixes smoothly and bakes evenly.
- Stir the batter just until the flour disappears, and stop so the bread stays tender and soft.
- Line the loaf pan with a parchment sling so you lift the pumpkin zucchini bread out easily without sticking.
- Check doneness with a toothpick in the center; a few moist crumbs count as done, but wet batter means it needs more time.
- Let the bread cool at least 20 to 30 minutes before slicing so it does not crumble.
- Add chocolate chips or nuts at the end and fold them in gently so they do not sink to the bottom.
- If the top browns too fast, tent the loaf loosely with foil during the last 10 to 15 minutes of baking.
How to Make Pumpkin Zucchini Bread Recipe
Step 1: Prep the pan and oven
Preheat your oven to 350°F (175°C). Grease a 9 x 5 inch loaf pan and line it with a strip of parchment that hangs over the long sides. This makes it easy to lift the pumpkin zucchini bread out after baking.
Step 2: Shred and prep the zucchini
Wash and dry the zucchini. Grate it on the small or medium holes of a box grater. Gather the shredded zucchini in your hands or a towel and squeeze gently to remove excess moisture, then set it aside.
Step 3: Mix the dry ingredients
In a medium bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Break up any clumps of brown sugar before you add it. Stir in the granulated sugar and brown sugar until everything looks evenly combined.
Step 4: Mix the wet ingredients
In a large bowl, whisk the eggs until they look slightly frothy. Add the pumpkin puree, oil, yogurt or sour cream, and vanilla, then whisk until the mixture looks smooth and uniform. Fold in the shredded zucchini with a spatula.
Step 5: Combine wet and dry
Add the dry ingredient mixture to the wet ingredients in two additions. Stir gently with a spatula until no streaks of flour remain, and scrape the sides and bottom of the bowl. Fold in chocolate chips or nuts if you use them, and stop as soon as they look evenly distributed.
Step 6: Fill the pan and top
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle pepitas and turbinado sugar on top if you want a crunchy, pretty crust. Tap the pan lightly on the counter to release any large air bubbles.
Step 7: Bake
Place the pan on the middle rack of the oven. Bake for 50 to 65 minutes, depending on your oven and pan size. Start checking around 50 minutes and test the center with a toothpick until it comes out with a few moist crumbs.
Step 8: Cool and slice
Set the pan on a cooling rack and let the pumpkin zucchini bread rest for about 15 minutes. Use the parchment sling to lift the loaf out of the pan and place it directly on the rack. Cool at least another 15 minutes, then slice with a sharp serrated knife and serve.
What to Serve with Pumpkin Zucchini Bread Recipe
Serve a warm slice of pumpkin zucchini bread with a hot cup of coffee, chai, or herbal tea for a cozy breakfast. Kids love it with a glass of cold milk or chocolate milk. You can add a swipe of cream cheese, peanut butter, or almond butter for extra protein. Pair it with scrambled eggs or yogurt and fruit for a more complete meal.
Storage Options
- Store leftover pumpkin zucchini bread at room temperature in an airtight container for up to 3 days.
- Keep it in the fridge for up to 6 days if your kitchen runs warm, and bring slices to room temperature before serving for the best texture.
- Freeze individual slices or the whole loaf, tightly wrapped in plastic and then in a freezer bag, for up to 3 months.
- Reheat slices in the microwave for 10 to 15 seconds or in a low oven at 300°F for about 5 to 8 minutes until warm and soft.
Pumpkin Zucchini Bread Recipe
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, whisk the sugar and vegetable oil until well combined. Add the eggs one at a time, whisking well after each addition.
- Stir in the pumpkin puree, shredded zucchini, and vanilla extract until evenly incorporated.
- Add the dry ingredients to the wet ingredients and stir just until combined. Fold in nuts and chocolate chips if using; do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Approximate per 1 slice (1/12 loaf): 230 calories; fat 10 g; saturated fat 2 g; carbohydrates 32 g; fiber 1 g; sugars 18 g; protein 3 g; sodium 220 mg. Values will vary based on brands, add-ins, and portion size.
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