Moist & Flavorful Pumpkin Zucchini Bread You’ll Crave All Fall

Fall baking just got better with this incredibly moist and perfectly spiced Pumpkin Zucchini Bread. It’s the best of both worlds—classic zucchini bread meets cozy pumpkin flavor in one satisfying slice. Whether you’re stocking the freezer, packing school lunches, or simply craving a warm, homemade treat, this loaf delivers on all fronts.

This recipe is ideal for anyone searching for a homemade bread with sugar that still feels wholesome. It’s soft, tender, just sweet enough, and loaded with nutrients thanks to shredded zucchini and pumpkin puree. Perfect as a breakfast bite, afternoon snack, or seasonal dessert, this is one of the best ever zucchini bread recipes you’ll bake all year.

If you’re a fan of fall flavors, you’ll also love our Pumpkin Cottage Cheese Pancakes and Pumpkin Cheesecake Cookies, too!

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Why Pumpkin Zucchini Bread Is the Perfect Homemade Bread With Sugar

This zucchini and pumpkin recipe strikes a delicious balance between sweet and earthy. It’s soft and fluffy, yet rich with fall flavor from cinnamon, nutmeg, and pure pumpkin.

Here’s what makes it irresistible:

• Combines the moisture of zucchini with the warmth of pumpkin
• Requires simple pantry staples and fresh produce
• No yeast or rising time required
• Freezer-friendly and ideal for make-ahead meal prep
• Versatile enough for dessert or breakfast

Whether you’re new to baking or a seasoned pro, this recipe is easier than most traditional zucchini quick bread options—and more flavorful, too.

Ingredients for Pumpkin Zucchini Bread

This recipe makes one standard loaf or 8–10 thick slices. You’ll need:

• 1 cup all-purpose flour
• ½ cup whole wheat flour (or use more all-purpose)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup neutral oil (such as avocado or vegetable)
• ½ cup pumpkin puree (not pumpkin pie filling)
• 1 cup grated zucchini (about 1 medium zucchini)
• Optional: ½ cup chopped walnuts, chocolate chips, or raisins

Ingredient Notes:

• Pumpkin puree adds richness and flavor. Use canned or homemade.
• Zucchini should be grated and lightly squeezed to remove excess moisture.
• Whole wheat flour boosts fiber but can be replaced with all-purpose for lighter texture.

Love nutritious pumpkin dishes? You might enjoy our Cream Cheese Pumpkin Bread as a more indulgent variation.

Step-by-Step Instructions to Make Zucchini Bread With Pumpkin

1. Preheat and prep: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
2. Grate and squeeze zucchini: Grate zucchini with a box grater. Wrap in a paper towel and gently squeeze out excess moisture. Set aside.
3. Mix dry ingredients: In a large bowl, whisk together the flours, baking soda, salt, cinnamon, and nutmeg.
4. Mix wet ingredients: In another bowl, whisk together sugar, eggs, vanilla, and oil until smooth. Stir in pumpkin puree and zucchini.
5. Combine: Add dry ingredients to wet, mixing until just combined. Fold in any add-ins (nuts, chocolate chips).
6. Bake: Pour into prepared loaf pan and smooth the top. Bake for 50–60 minutes or until a toothpick comes out clean.
7. Cool: Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Want more ideas like this? Try our Pumpkin Sheet Cake with Cream Cheese Frosting for another easy fall baking win.

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Kitchen Equipment You’ll Need for This Zucchini Quick Bread

To make this pumpkin zucchini bread, gather the following:

• Mixing bowls (one large, one medium)
• Whisk and spatula
• Box grater
• 9×5-inch loaf pan
• Measuring cups and spoons
• Parchment paper (optional)
• Cooling rack

It’s a beginner-friendly recipe, much like our Sourdough Blueberry Lemon Quick Bread, which also uses simple tools and steps.

Tips for Baking the Best Ever Zucchini Bread Recipe

Here’s how to take your pumpkin zucchini bread to the next level:

• Don’t overmix the batter—it can make the bread tough. Stir until just combined.
• Squeeze zucchini well to avoid soggy bread.
• Use fresh baking soda for proper rise.
• Let it cool completely before slicing to prevent crumbling.
• Enhance flavor by letting the loaf rest overnight—the spices deepen beautifully.

Baking for the season? Pair it with Pumpkin Pancakes for a full-on fall breakfast spread.

Ingredient Substitutions & Customizations

Want to adjust the recipe to suit your needs or pantry? Try these ideas:

• Gluten-free: Use 1:1 gluten-free flour blends
• Refined sugar-free: Swap sugar for coconut sugar or maple syrup
• Egg-free: Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg)
• Low oil: Replace half the oil with unsweetened applesauce
• Add-ins: Walnuts, pecans, cranberries, or chocolate chips work well

You can also experiment like in our Pumpkin Fluff Dip and switch flavor profiles or textures.

Serving Suggestions for Pumpkin Zucchini Bread

This bread is incredibly versatile! Serve it:

• Warm with butter or nut butter
• Toasted with a drizzle of honey or maple syrup
• As a breakfast side with Pumpkin Spice Coffee Creamer
• Cut into cubes and layered in parfaits or dessert platters
• Wrapped in parchment for lunchbox treats

It also makes a great gift—like our Pumpkin Roll-Ups wrapped in twine or festive foil.

How to Store and Freeze Zucchini and Pumpkin Recipes

Proper storage ensures flavor and texture are preserved:

• Room temperature: Keep in an airtight container for up to 2 days
• Refrigerator: Store for up to 5–6 days
• Freezer: Slice and wrap individually, then freeze for up to 3 months. Thaw in the fridge or microwave

Planning ahead for the holidays? It stores just as well as our Pumpkin Dump Cake and can be made in batches.

Common Mistakes to Avoid When Making Pumpkin Zucchini Bread

Even simple bakes can go wrong—watch out for these pitfalls:

• Too wet: Didn’t squeeze zucchini enough or used too much puree
• Too dense: Overmixed batter or expired baking soda
• Underbaked: Oven temps vary—use a toothpick to test for doneness
• Rubbery texture: Usually from too much moisture or not cooling fully before slicing

Avoid these mistakes for results as reliable as our Pumpkin Magic Custard Cake.

Pairing Ideas for This Delicious Zucchini Bread

This cozy bread is best enjoyed with seasonal beverages and simple sides:

• Hot chai or spiced tea
• Cinnamon oat milk latte
• Apple cider
• Sliced fruit or cheese
• Coconut Curry Pumpkin Soup as a savory contrast

It also pairs well with Pumpkin Baked Oatmeal for a balanced fall breakfast.

Pumpkin Zucchini Bread Variations to Try

Want to change it up? Try these creative variations:

• Zucchini bread with pudding: Add vanilla pudding mix for extra moisture
• Chocolate swirl: Add ¼ cup cocoa powder or swirl in melted chocolate
• Coconut: Mix shredded coconut into the batter for texture
• Mini loaves or muffins: Adjust bake time and create portable portions
• Cinnamon streusel topping: Combine flour, butter, and sugar for a crunchy top

Similar to our Pumpkin Cheesecake Cookies, this bread can be anything you want it to be.

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FAQs: All About Pumpkin Zucchini Bread

Can I use frozen zucchini?
Yes, just thaw completely and squeeze out excess moisture.

Is it sweet enough for dessert?
Absolutely! It’s naturally sweet and can be topped with icing for extra indulgence.

Can I use pumpkin pie filling?
No, use 100% pure pumpkin to avoid added sugar and spices.

Can I make this gluten-free?
Yes, just sub in a 1:1 gluten-free baking flour.

Can I make this into muffins?
Yes! Just reduce baking time to about 20–25 minutes.

Love Fall Baking? Try These Squash Pumpkin Recipes Next

If this bread satisfied your craving, don’t miss these other cozy recipes:

• Pumpkin Scones
• Pumpkin Bread with Chocolate Chips
• Pumpkin Pancakes
• Pumpkin Sheet Cake
• Pumpkin Oatmeal Cream Pies

Ready to bake? Bookmark this recipe, share it with your fall-loving friends, and don’t forget to subscribe for weekly deliciousness!

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