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Pumpkin Zucchini Bread

Pumpkin zucchini bread is a deeply spiced quick bread baked in a 9x5 loaf pan until golden with a crackled top. The orange-brown crumb stays tender with green zucchini specks, perfect for fall slicing.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
cooling 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
Wet ingredients
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
  • 2 eggs
  • 0.5 cup vegetable oil
  • 1 cup canned pumpkin puree
  • 1 tsp vanilla extract
  • 1 cup zucchini, grated and squeezed dry Grate and squeeze very dry to prevent a wet center.
Optional mix-ins and topping
  • 0.5 cup chopped pecans or chocolate chips (optional) Use either pecans or chocolate chips.
  • 1 Turbinado sugar for top Sprinkle generously over the batter before baking.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan. Set the pan aside on a sheet pan for easier handling.
Mix dry and wet
  1. Whisk all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon together. Mix until the spices are evenly distributed.
  2. Beat granulated sugar, brown sugar, eggs, vegetable oil, canned pumpkin puree, and vanilla extract until smooth. Stop when the batter looks glossy and uniform.
Combine and bake
  1. Stir in zucchini, grated and squeezed dry until evenly incorporated. Ensure there are no dry pockets of zucchini.
  2. Fold the dry ingredients into the wet ingredients until just combined. Fold gently so the batter stays thick and avoids overmixing.
  3. Fold in chopped pecans or chocolate chips (optional) if using. Spread the mix-ins through the batter with a few careful folds.
  4. Pour the batter into the loaf pan, sprinkle Turbinado sugar for top over the surface, and spread lightly if needed. The top should look sparkly before it goes in the oven.
  5. Bake at 350°F for 60–70 minutes until a toothpick comes out clean. Look for a golden, crackled top and an interior that no longer appears wet.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing. This rest helps the crumb set so you get clean slices.

Notes

Pro tip: squeeze the grated zucchini very dry so the loaf bakes up with a tender crumb instead of a wet center. Store at room temperature, tightly wrapped, for up to 3 days or refrigerate for up to 5 days. Freeze slices (wrapped well) for up to 2 months. For a lower-sugar swap, use the same amount of brown and granulated sugar but replace 1/2 cup total with a 1:1 baking sugar substitute.