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Pumpkin Zucchini Bread

Pumpkin zucchini bread with a moist, tender crumb made by folding grated zucchini and pumpkin puree into a spiced loaf. Bakes until golden and slices up clean with a simple cinnamon glaze drizzle.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin zucchini bread batter
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 0.75 cup pumpkin puree
  • 1.5 cup zucchini grated and squeezed very dry; measure after squeezing
  • 1 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 0.5 cup vegetable oil
  • 3 eggs
  • 1 tsp vanilla extract
  • 0.5 cup walnuts optional
Cinnamon glaze
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep
  1. Preheat the oven to 350F and grease a 9x5 loaf pan.
  2. Grate the zucchini and squeeze it in a clean towel until very dry; measure after squeezing.
Mix dry and wet
  1. Whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
  2. Whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
Combine and bake
  1. Fold the dry ingredients into the wet ingredients until just combined.
  2. Fold in the very dry grated zucchini and walnuts if using.
  3. Pour the batter into the prepared loaf pan.
  4. Bake at 350F for 60-65 minutes, until a toothpick comes out clean.
Glaze and finish
  1. Cool the loaf completely before glazing.
  2. Whisk powdered sugar, milk, and cinnamon until smooth, then drizzle over the cooled loaf.

Notes

For the most tender crumb, squeeze the zucchini until it’s very dry and measure after squeezing so the loaf isn’t gummy. Store covered at room temperature up to 3 days or refrigerate up to 5 days; freeze slices up to 2 months (glaze after thawing for best texture). For a dairy-free swap, use unsweetened plant milk in the cinnamon glaze.