This Pumpkin Zucchini Bread is a warm delight that makes the most of fall flavors. With the moisture from zucchini and the sweetness of pumpkin, every slice is soft and tasty!
I love how sneaky this recipe is—it sneaks in veggies without anyone noticing! Perfect for breakfast or an afternoon snack, especially with a little butter on top. Yum!
Key Ingredients & Substitutions
All-Purpose Flour: This is the foundation of your bread. You can substitute with whole wheat flour for a nuttier flavor or a gluten-free blend if you’re avoiding gluten.
Granulated & Brown Sugar: The mixture of these sugars adds depth to sweetness. For a healthier option, use coconut sugar or a sugar substitute, but keep in mind it may alter the texture slightly.
Veggie Add-ins: The zucchini provides moisture and fiber. You can replace it with grated carrots if zucchini isn’t available, but remember to drain them well too!
Nuts & Seeds: Chopped walnuts or pecans add great crunch and nutrition. If you have nut allergies, try pumpkin or sunflower seeds instead for a similar texture.
What’s the Best Way to Drain Zucchini Properly?
Draining zucchini is key to keeping your bread from being too wet. Here’s how:
- Grate the zucchini using a box grater or food processor.
- Place the grated zucchini on a clean kitchen towel or cheesecloth.
- Wrap it up and twist to squeeze out excess moisture. You want it damp, not soggy!
- Once drained, it’s ready to mix into your batter.
By following this, you’ll have a perfectly moist Pumpkin Zucchini Bread without it becoming watery!
How to Make Delicious Pumpkin Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
Sugars and Fats:
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
Wet Ingredients:
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 1 cup grated zucchini, well-drained
Optional Add-Ins:
- 1/2 cup chopped walnuts or pecans
- 1/4 cup pumpkin seeds
How Much Time Will You Need?
This delightful Pumpkin Zucchini Bread takes about 15 minutes to prepare, followed by 55 to 65 minutes of baking time. Make sure to allow for some cooling time before you slice into it—around 15 minutes in the pan, and then onto a wire rack!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). Take a 9×5 inch loaf pan and grease it lightly with some butter or oil, followed by a dusting of flour to prevent sticking.
2. Mix the Dry Ingredients:
In a medium-sized bowl, combine the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves (if using). Use a whisk to mix everything together well, then set this bowl aside.
3. Combine Sugars and Oil:
In a large mixing bowl, use a whisk or a hand mixer to beat together the granulated sugar, brown sugar, and vegetable oil until it’s well mixed and smooth.
4. Add Eggs and Vanilla:
Break in the eggs one by one, mixing well after each addition. Stir in the vanilla extract until combined.
5. Incorporate the Pumpkin:
Next, mix in the canned pumpkin puree, ensuring that it’s combined into the batter smoothly.
6. Combine Dry and Wet Ingredients:
Gradually add the dry mixture to the pumpkin mixture, stirring gently until just combined. Be careful not to overmix—it’s okay if there are a few lumps!
7. Fold in Zucchini and Optional Ingredients:
Carefully fold in the well-drained grated zucchini. If you’re using nuts or pumpkin seeds, now’s the time to add those too!
8. Pour into the Pan:
Pour the combined batter into your prepared loaf pan and smooth out the top with a spatula.
9. Bake to Perfection:
Slide your pan into the preheated oven and bake for 55 to 65 minutes. Check for doneness by inserting a toothpick into the center—it should come out clean when the bread is ready.
10. Cool Before Slicing:
Once done, allow the bread to cool in the pan for about 15 minutes, then transfer it carefully to a wire rack to cool completely before slicing. This helps it maintain its delicious moisture!
Now you’re ready to enjoy your deliciously moist Pumpkin Zucchini Bread! Perfect for cozy fall mornings or as an afternoon snack. Enjoy it plain or with a spread of butter!
Can I Substitute Fresh Zucchini for Canned?
Absolutely! You can use fresh zucchini instead of canned. Just make sure to grate it and drain the moisture thoroughly before adding it to the batter to avoid excess water content.
How Can 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 it in the fridge overnight when you’re ready to enjoy it again!
Can I Add Other Mix-ins?
Definitely! You can enhance the flavor by adding chocolate chips, dried cranberries, or even a sprinkle of shredded coconut. Just keep in mind that this may slightly change the texture, so enjoy experimenting!
What If My Bread Is Too Moist?
If your bread turns out too moist, it may be due to excess zucchini moisture. Make sure to drain it well next time. If it’s already baked, you can place it back in a low oven (around 300°F) for 10-15 minutes to help dry it out a bit.
