The best of both worlds during the start of the fall season, this Pumpkin Zucchini bread is moist, and has a tender crumb and lots of delicious flavor.
Pumpkin zucchini bread is a delicious and versatile bread that can be enjoyed for breakfast, snack, or dessert. It is also a great way to use up leftover pumpkin puree and zucchini. This bread is moist and flavorful, with a hint of spice from the cinnamon and ginger. The zucchini adds a subtle sweetness and moisture to the bread. It is easy to make and can be customized with your favorite mix-ins like walnuts or even chocolate chips.
I love how this recipe which I adapted from Taste of Home makes two large loaves. It allows me to bake two big, beauitful loaves so I can freeze one for a later time using my Food Saver which is my favorite tool to use to keep my baked goods fresh, and freezer-burn free.
Pumpkin Zucchini Bread Ingredients
Eggs – Add structure and moisture to the bread. They also help to bind the ingredients together.
Butter – Adds flavor and richness to the bread. It also helps to keep the bread moist.
Granulated sugar – Sweetens the bread and helps to brown the crust. It also helps to tenderize the zucchini.
Vanilla extract – Add flavor to the bread.
Pumpkin – Adds moisture and sweetness to the bread. It also adds a subtle pumpkin flavor.
All-purpose flour – Provides structure to the bread. It also helps to absorb the moisture from the other ingredients.
Baking powder & baking soda – Leavening agents that help the bread to rise.
Spices – These give the bread its spicy, fall flavor.
Add-ins – Zucchini provides moisture, color, and a nice texture. Pecans add flavor and a nice, crunchy texture.
Making Pumpkin Zucchini Bread
This bread is pretty easy to make but you have to make sure the zucchini is not wet. You will need to carefully squeeze out any extra moisture from your zucchini. I found I needed close to two cups (before draining) of zucchini which reduced to one cup once all the extra water was removed. I used a strainer and paper towels to remove the moisture.
I used two 9 x 5 loaf pans that I lined with parchment paper. I love using parchment paper when baking quick breads. You can also use your favorite cake release recipe or nonstick baking spray.
Preheat your oven to 350F. and make sure your stove racks are adjusted properly.
Mix the wet ingredients, whisk the dry ingredients together and then combine them both.
Add the chopped pecans, and strained zucchini. Mix to just combine.
Fill both parchment-lined loaf pans with batter.
Bake for 50-60 minutes. Since you will have two loaf pans in the oven it will likely take the full hour. However, you can check on it around the 50-minute mark.
Your bread loaves will be cracked on top and puffed up. If it is sunken in, it means you had too much moisture in your bread. That is why it is so important to remove all the excess moisture from your zucchini.
Allow the bread to cool for at least one hour to make slicing easy. If you cut it too soon it will not make pretty slices like above because it will be too hot.
Storing Pumpkin Zucchini Bread
- At room temperature – Once the bread is completely cool, wrap it tightly in plastic wrap or aluminum foil. Store it in a cool, dry place for up to 3 days.
- In the refrigerator – For longer storage, you can refrigerate the bread for up to 7 days. Wrap it tightly in plastic wrap or aluminum foil, and then place it in an airtight container.
- In the freezer – Pumpkin zucchini bread can also be frozen for up to 3 months. Wrap it tightly in plastic wrap or aluminum foil, and then place it in a freezer-safe bag or container. Personally, I prefer using a Food Saver because it prevents any freezer burn or funky tastes.
- To thaw – When you’re ready to eat, thaw the bread overnight in the refrigerator and then let it come to room temperature before slicing and serving.
More Pumpkin Recipes to Try
Super Delicious Pumpkin Zucchini Bread
- 2 9 x 5 loaf pans
- large mixing bowls
- Measuring cups and spoons
- 3 large eggs
- 8 ounces melted butter unsalted
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 1 cup canned pumpkin
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon pumpkin spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 cup pecans chopped
- 1 cup zucchini shredded, and drained
- Preheat oven to 350℉ and line two 9 x 5 loaf pans with parchment paper, or grease them with nonstick spray.
- In a large bowl, combine melted butter, sugar, eggs, pumpkin, and vanilla extract until fluffy.
- In a medium bowl, combine the flour, salt, baking soda, powder, and spices.
- Add the dry ingredient to the wet ingredients and combine.
- Fold in the pecans and drained zucchini.
- Divide batter into each parchment-lined bread loaf.
- Bake for 50-60 minutes or until a tester inserted into the center of the loaf comes out clean. The tops of the bread loaves witll be puffy, split, and feel firm.
- Allow loaves to cool for one hour before slicing. Enjoy!