Description
Enjoy the perfect blend of pumpkin and zucchini in this moist, spiced pumpkin zucchini bread. Easy to make, freezer-friendly, and perfect for fall baking
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp salt
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 cup grated zucchini (excess moisture removed)
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup chopped nuts (optional)
- ½ cup chocolate chips (optional)
Instructions
- Preheat & Prepare Pan – Preheat oven to 350°F (175°C). Grease and flour a loaf pan or line with parchment paper.
- Mix Dry Ingredients – In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
- Combine Wet Ingredients – In a large bowl, beat eggs, granulated sugar, and brown sugar until creamy. Mix in pumpkin puree, grated zucchini, oil, and vanilla extract.
- Incorporate Dry Ingredients – Gradually add the dry mixture to the wet ingredients, stirring until just combined. Avoid overmixing.
- Add Mix-ins – If using, fold in chopped nuts and chocolate chips.
- Bake – Pour batter into the prepared pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool & Serve – Let cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy!
Notes
- Gluten-Free Option – Use a 1:1 gluten-free flour blend.
- Healthier Version – Substitute half the oil with unsweetened applesauce.
- Extra Spices – Add a pinch of cloves or allspice for more warmth.
- Nut-Free Alternative – Omit nuts or replace with sunflower/pumpkin seeds.
- Muffin Variation – Bake in muffin tins at 350°F for 20-25 minutes.
- Storage: Store in an airtight container at room temperature for 3 days, refrigerate for 1 week, or freeze slices for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: bread
- Method: Baking
- Cuisine: American
Keywords: pumpkin zucchini bread, moist pumpkin bread, fall baking, easy zucchini bread, spiced loaf recipe