This Pumpkin Zucchini Bread is the perfect treat for fall! It’s soft, moist, and packed with cozy spices. Plus, it’s a sneaky way to add veggies to your snack.
Every bite feels like a warm hug! I love to enjoy it with a cup of tea, and it’s always a hit when shared with friends. They never guess it has zucchini in it! 😄
Key Ingredients & Substitutions
All-purpose flour: This is the base of your bread. If you’re looking for gluten-free options, a 1:1 gluten-free baking blend works well!
Granulated and brown sugar: Both sugars add sweetness and depth to the flavor. If you prefer less sugar, consider using coconut sugar or a sugar substitute that measures like sugar.
Pumpkin puree: Always use pure pumpkin puree, not the spiced pie filling. If fresh pumpkin isn’t available, canned is a great alternative. You can also use unsweetened applesauce for a different flavor.
Zucchini: Shredded zucchini keeps the bread moist. No zucchini? You could use shredded carrots or even mashed banana for a different twist!
Nuts: They add great texture! You can use walnuts or pecans, but if you have nut allergies, feel free to skip them or replace them with seeds.
How Do I Get the Perfect Texture for My Bread?
A common challenge can be getting the right texture. Here are some tips to ensure your Pumpkin Zucchini Bread turns out perfectly:
- Make sure to squeeze out excess moisture from the shredded zucchini. This step helps prevent a soggy bread.
- When mixing the batter, stir just until you see no flour. Overmixing can lead to tough bread.
- Keep an eye on the baking time. Ovens vary, so check with a toothpick around the 60-minute mark to avoid overbaking.
- Let the bread cool in the pan for a bit before transferring it to a wire rack. This prevents it from breaking apart.
These tips will help you achieve that light, moist texture that is so enjoyable in pumpkin bread!
Delicious Pumpkin Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
Wet Ingredients:
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup shredded zucchini (about 1 medium zucchini), squeezed to remove excess moisture
Optional Extras:
- ½ cup chopped walnuts or pecans (for extra crunch)
How Much Time Will You Need?
You’ll need about 15 minutes for prep time and around 60 to 70 minutes for baking. Don’t forget to let the bread cool for about 15 minutes before slicing. So, plan for a little over an hour and a half for the entire process!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Next, grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking. This step is super important for a smooth release later!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and all the spices: cinnamon, nutmeg, ginger, and cloves. Mixing them together first helps ensure an even distribution of flavors and leavening.
3. Combine the Wet Ingredients:
In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and oil until everything is smooth and nicely blended. The mixture should feel nice and creamy.
4. Add Flavorful Elements:
Stir in the vanilla extract and the pumpkin puree until the mixture is fully incorporated. This is what gives your bread that lovely pumpkin flavor!
5. Mix It Up:
Pour the dry ingredients into the wet ingredients and stir gently until just combined. Be careful not to overmix, as this can make your bread tough. It’s okay if a few lumps remain!
6. Fold in the Zucchini:
Gently fold in the shredded zucchini and the optional nuts, if using. This adds moisture and texture to the bread, making it even more delicious.
7. Pour and Spread:
Pour the batter into the prepared loaf pan, spreading it out evenly. It’s ready for the oven!
8. Bake:
Put the loaf pan in the preheated oven and bake for 60 to 70 minutes. Start checking for doneness at around 60 minutes by inserting a toothpick into the center; it should come out clean when the bread is done.
9. Cool and Enjoy:
Once baked, let the bread cool in the pan for about 15 minutes. Then carefully remove it from the pan and transfer it to a wire rack to cool completely. After it’s cooled down, slice it up and enjoy your comforting Pumpkin Zucchini Bread!
This moist and warmly spiced bread is perfect for sharing with friends or enjoying with your favorite coffee or tea anytime of the year!
Can I Substitute the Zucchini?
Absolutely! If you don’t have zucchini on hand, you can use shredded carrots or even mashed bananas for a different flavor. Just make sure to squeeze out excess moisture from any substitute you use!
How Should I Store Leftover Bread?
Store any leftover Pumpkin Zucchini Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Just thaw overnight in the fridge when you’re ready to enjoy it again!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just make sure to cook and puree it properly. Bake the pumpkin at 350°F until soft, scoop out the flesh, and blend until smooth. This will give you a fresh flavor!
What Should I Do If My Bread Is Too Moist?
If the bread seems too moist, you may have added too much zucchini. Make sure to squeeze out as much moisture as possible before mixing it into the batter. You can also bake it a little longer if needed, just keep an eye on it to prevent overbaking!
