Zucchini Pumpkin Bread
Zucchini and pumpkin come together in this ultra-moist fall inspired bread recipe! Make 2 loaves so you can share with a friend or freeze it for later!
Original recipe Our Future Homestead (slightly modified)
Moist Zucchini Pumpkin Bread (Makes 2 Loaves)
There’s nothing better than when the autumn season hits and the scent of pumpkin spice fills the kitchen. If you’re having a hard time letting go of summer, this zucchini pumpkin bread will have you embracing fall in no time. When my bestie shared this recipe with me, I knew it was the key to unlocking everything I love about this cozy season.
With its warm spices and ultra soft texture, this bread brings all the fall vibes in one bite. It’s the kind of recipe that fills your kitchen with comfort and makes you want to pull on a sweater—even if it’s still 80 degrees outside. And bonus! It makes two loaves, so you can gift a friend or freeze one for later.
Key Ingredients
- All-purpose flour– You can also use white wheat flour or your favorite gluten-free blend.
- Sugars– White and brown sugar
- Pumpkin puree– Make sure it’s pure pumpkin puree not pumpkin pie filling.
- Zucchini– Shredded and extra moisture squeezed out.
- Applesauce– We use unsweetened apple sauce.
- Melted butter
- Eggs
- Baking soda
- Baking powder
- Vanilla extract
- Spices and seasonings- Cinnamon, nutmeg, cloves, and salt
Variations To Try (beyond nuts and chocolate chips)
- Chai Spice: Swap spices for chai spice blend.
- Apple Walnut: Fold in 1/2 cup shredded apple and 1/2 cup walnuts.
- Maple Glazed: Drizzle with a maple glaze made from powdered sugar and maple syrup. Yum!
Simple Instructions For Pumpkin Bread
- Preheat oven to 350℉ and grease two 5×9 inch loaf pans.
- Combine all the dry ingredients in a small bowl.
- In a large bowl combine eggs and sugars until smooth, then add in pumpkin, applesauce, melted butter, and vanilla extract.
- Add dry ingredients to the wet ingredients and combine until just incorporated. Fold in shredded zucchini.
- At this point you can add in additional ingredients like nuts and baking chips.
- Divide the batter between your two prepared loaf pans.
- Bake in preheated oven for 45-60 minutes. Mine took exactly 60-minutes. Allow to cool for at least 20-minutes before slicing.
Important Tips When Making Bread
- Don’t Overmix the Batter. Mix just until the dry ingredients are incorporated.
- Measure Ingredients Properly. Make sure each ingredient is measured exactly as the recipe states. Tip with flour: Spoon the flour into your measuring cup and level it off with a knife.
- Squeeze the Zucchini Well. After grating, use a clean towel or paper towels to squeeze out excess water from the zucchini. Too much moisture can make the bread soggy or undercooked in the center.
- Use Room Temperature Ingredient like eggs, pumpkin, and other wet ingredients. This will help the batter bake more uniformly.
- Make Sure Your Leavening ingredient are fresh and not expired.
Storing and Freezing Zucchini Bread
Store bread at room temperature wrapped in parchment paper and sealed in a resealable bag for up to 4 days. You can then keep in the refrigerator for up to 1 week.
When freezing: Wrap loaf tightly in plastic wrap, then foil, or place in a freezer-safe bag. You can also freeze slices (which is my preference) by pre-slicing the loaf, then wrapping in parchment paper and placed in a sealed freezer safe bag or container for up to 3 months.
Moist Zucchini Pumpkin Bread
Equipment
- 2 5×9 inch loaf pans.
- medium mixing bowl
- large mixing bowl
- hand or stand mixer
Ingredients
Wet Ingredients
- 3 eggs room temperature
- 1 cup white granulated sugar
- 1 cup light brown sugar, packed
- 1 cup pure pumpkin puree
- 1/2 cup unsweetened apple sauce
- 1/2 cup melted butter
- 1 tbsp vanilla extract
- 2 cups zucchini, shredded with extra moisture squeezed out
Dry Ingredients
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp kosher salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
Instructions
Preheat oven to 350℉ and grease two loaf pans with butter or non-stick cooking spray.
- In a large mixing bowl use a hand or stand mixer to combine 3 eggs and 1 cup each white sugar and brown sugar until creamy. Add in 1 cup pumpkin, 1/2 cup applesauce, 1/2 cup melted butter, and 1 tbsp vanilla extract. Mix again until you have a smooth batter.
- In a medium bowl, use a whisk to combine 3 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1 tsp kosher salt, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp cloves.
- Add the dry ingredients to the wet ingredients and use a large spoon to combine just until you don't see any loose flour. Fold in 2 cups shredded zucchini (along with any other additional ingredients like nuts or baking chips).
- Divide the batter between the two prepared loaf pans. Give the pans a little shake to release any air bubbles. Bake in preheated oven for 45-60 minutes, or until a tooth pick inserted in the center comes out clean. Mine took exactly 60-minutes.
- Allow the bread to cool for at least 20-minutes before slicing.
Notes
Nutrition
More Baked Goods To Try
If you love to bake, try these easy recipes next! Yellow Squash Zucchini Bread, Harvest Pumpkin Bread, Pumpkin Chocolate Chip Cookies, Lemon Zucchini Muffins, and Zucchini Cheddar Cornbread.
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I love the idea of this recipe but I don’t have 9×5 pans. I only have 8 x4 pans. Angie would this still work? It sounds delicious. Thanks.
Hi Julie, great question! It should work fine, you’ll just want to keep an eye on it. If it starts getting too browned on top before the center is done, just tent it with foil. 🙂 I hope you love it!
Thanks Angie.