Description
Pumpkin Zucchini Bread blends cozy pumpkin spice with subtly sweet zucchini for a moist, nutrient-packed quick bread that’s perfect for breakfast, dessert, or snacking. Easy to make, naturally wholesome, and freezer-friendly, this loaf is a must-bake during fall and late summer.
Ingredients
Scale
- 1 cup shredded zucchini (moisture squeezed out)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 eggs
- 1/2 cup maple syrup (or honey)
- 1/4 cup brown sugar (packed)
- 1/3 cup avocado oil (or melted coconut oil)
- 1 tsp vanilla extract
- 1 1/2 cups whole wheat pastry flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp salt
- Optional: 1/2 cup chocolate chips, chopped walnuts, or pecans
Instructions
- Preheat oven to 350°F (175°C) and grease or line a 9×5 loaf pan.
- In a large bowl, whisk eggs, pumpkin puree, maple syrup, brown sugar, oil, and vanilla until combined.
- Grate zucchini and squeeze out excess moisture using a towel. Stir into wet mixture.
- In a separate bowl, whisk flour, baking powder, baking soda, salt, and spices.
- Gently fold dry ingredients into the wet mixture. Do not overmix.
- Stir in optional mix-ins if using.
- Pour batter into the loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Be sure to squeeze moisture from the zucchini to avoid soggy bread.
- Use room temperature eggs for a smoother mix.
- Don’t overmix—gentle folding creates a tender texture.
- For a dessert twist, add a streusel topping or drizzle with glaze.
- To make muffins, divide into a muffin pan and bake for 18–22 minutes.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 165
- Sugar: 10g
- Sodium: 125mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: Pumpkin Zucchini Bread, Zucchini Bread with Pumpkin, Healthy Quick Bread, Fall Zucchini Recipes, Moist Pumpkin Bread