Irresistibly Moist Pumpkin Zucchini Bread Recipe You’ll Love

Thank you for stopping by today, friend! I am beyond excited to share this Pumpkin Zucchini Bread recipe with you. It’s one of those recipes that feels like a warm hug from the oven—perfectly spiced, tender, and just sweet enough. Whether you’re baking it for cozy fall mornings, holiday gatherings, or simply because you’ve got extra zucchini on the counter, this bread will make your whole kitchen smell heavenly.

If you love recipes that are both comforting and easy to whip up, you’ll want to bookmark this one. And don’t forget—you can subscribe to my email list for more delicious recipes straight from my kitchen to yours.

Overview of Recipe Content

This Pumpkin Zucchini Bread is the best of both worlds: the earthy freshness of zucchini paired with the cozy sweetness of pumpkin puree and spices.

• Why You’ll Love It: Moist, flavorful, freezes beautifully, and doubles as breakfast or dessert.
• What It Tastes Like: Warm pumpkin pie meets classic zucchini bread with a hint of nutty crunch if you toss in walnuts or pecans.
• When to Make It: Perfect in fall, but trust me—you’ll want it year-round.
• Nutritional Benefits: Packed with veggies (yes, zucchini counts!) and beta-carotene from pumpkin.

Ingredients You’ll Need:

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• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• 3 large eggs
• 1 cup vegetable oil (or melted coconut oil)
• 2 cups sugar (can sub coconut sugar or half brown sugar)
• 1 cup canned pumpkin puree
• 2 cups grated zucchini
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts or pecans (optional)

Tools You’ll Need:

• Mixing bowls
• Whisk
• Box grater
• 2 loaf pans (9×5)
• Cooling rack

Suggested Substitutions:

• Swap walnuts for chocolate chips if you’re a chocolate lover.
• Use whole wheat flour for a nuttier flavor.
• Reduce sugar slightly if you prefer a less sweet loaf.

How to Make Pumpkin Zucchini Bread

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1. Preheat & Prep – Start with a 350°F oven and grease two loaf pans.
2. Mix Dry Ingredients – In one bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. Whisk Wet Ingredients – In another bowl, beat eggs, oil, sugar, pumpkin puree, zucchini, and vanilla until smooth and fragrant.
4. Combine – Slowly fold dry mixture into wet until just combined. Don’t overmix (that’s the trick to tender bread!).
5. Add Crunch – Stir in nuts or chocolate chips if desired.
6. Bake – Divide batter between pans and bake for 50–60 minutes until golden brown and a toothpick comes out clean.
7. Cool & Enjoy – Let cool on a wire rack, slice, and serve warm with butter.

What to Serve with Pumpkin Zucchini Bread

• A hot cup of chai or pumpkin spice latte.
• A dollop of cream cheese spread or maple butter.
• Fresh fruit for a light brunch spread.

Tips for Making It Perfect

• Drain your zucchini – squeeze out excess water to avoid soggy bread.
• Don’t overmix – stir until just combined for the fluffiest texture.
• Double batch & freeze – this bread freezes wonderfully for up to 3 months.

Storage Instructions

• Room Temp: Store covered for 3 days.
• Fridge: Keeps for up to a week.
• Freezer: Wrap tightly and freeze slices for grab-and-go snacks.

General Information

Pumpkin bread has deep American roots, dating back to colonial kitchens where pumpkin was a staple ingredient. Zucchini, meanwhile, sneaks in added moisture and nutrition. Together? A match made in cozy baking heaven.

Frequently Asked Questions

Can I make this gluten-free?
Yes! Use a 1:1 gluten-free flour blend.

Can I use fresh pumpkin instead of canned?
Absolutely—just roast, puree, and strain before using.

Do I need to peel the zucchini?
Nope, the skin softens and blends right in.

Can I make muffins instead of bread?
Yes—bake at 350°F for 20–25 minutes.

Conclusion

This Pumpkin Zucchini Bread is a recipe you’ll come back to again and again. Moist, flavorful, and versatile, it’s a true kitchen gem. If you enjoyed this recipe, you might also love my Pumpkin Banana Muffins or Classic Zucchini Bread.

Until next time—happy baking, and may your kitchen always smell like cinnamon and spice!

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Interactive Elements

If you bake this recipe, please leave a review below—I’d love to hear what you think! And if you share on Pinterest, don’t forget to tag me @poulefrecipe.

Nutritional Information

Serving Size	Calories	Carbs	Sugar	Fat	Protein	Fiber
1 slice (1/12 loaf)	~280	36g	18g	12g	4g	2g

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