Pumpkin zucchini bread is a moist and tender bread recipe that's perfect for fall. Made with shredded zucchini, pumpkin puree, chopped pecans, and your favorite fall spices.
Pumpkin zucchini bread is a fantastic baking recipe for fall. Filled with your favorite fall spices like cinnamon, ginger, nutmeg, and cloves, this cozy quick bread is sure to get you in the mood for colder weather.
Shredded zucchini and pumpkin puree help add structure and moisture to your bread. Because of this, we're able to reduce other ingredients slightly, like oil and eggs.
Pumpkin zucchini bread tastes like the perfect fall treat - slightly sweet, with plenty of cozy fall spices like cinnamon, and a tender, moist texture. Serve pumpkin bread for breakfast with coffee, at brunch, or as a less sweet fall dessert.
Ingredients and substitutions
- Zucchini - You'll need one cup of finely grated zucchini (before squeezing out the liquid). We're squeezing the liquid out of the zucchini because we're also adding pumpkin puree and don't want to add too much moisture (this causes your bread to be gummy). One cup of shredded zucchini should weigh about 135 grams before, and about 70 grams after squeezing the liquid out. This equals about 1 medium or 1.5 small zucchini.
- Pumpkin puree - You'll need a scant 1 cup of pumpkin puree for this recipe, or half of a 15 ounce can. This recipe was created to use exactly one half of a can, making it easy to double (using the entire can), or to use up an opened can.
- Sugar - Adds moisture and sweetness to your bread.
- Oil - Adds moisture to your bread. Any vegetable oil or neutral cooking oil works.
- Egg - Adds moisture and structure to your bread.
- Vanilla extract - Adds depth of flavor.
- Flour - I highly recommend using all-purpose flour for this recipe. I have not tested this recipe with other types of flours, and can't say for sure how your bread would turn out. Baking is an exact science, and altering the flour can change the texture and structure of your bread.
- Leavening - You'll need baking powder and baking soda for this recipe. One cannot be substituted with the other, you'll need both for the proper lift.
- Salt - Enhances the flavor of your bread.
- Spices - Cinnamon, ginger, nutmeg, and cloves can be substituted with an equal measurement of pumpkin pie spice.
- Pecans - Pecans are optional, but add a nice crunch and texture to your bread. Or, substitute with walnuts or chocolate chips for a chocolate chip pumpkin zucchini bread.
Zucchini and pumpkin benefits
This bread is made with shredded zucchini and pumpkin puree, which makes it incredibly moist and tender. Zucchini and pumpkin both add structure and moisture.
Zucchini adds fiber, antioxidants, and Vitamins A and C, while pumpkin adds beta carotene, iron, and Vitamins C and E.
Because we're adding zucchini and pumpkin, we're able to reduce other ingredients like oil and eggs slightly.
Do I need to peel my zucchini?
No, there's no need to peel your zucchini for zucchini bread. The skin of the zucchini contains many nutrients like fiber, Vitamin A, and antioxidants that you're missing out on by peeling your zucchini.
When using a fine grate, the zucchini melts seamlessly into the bread with no noticeable texture.
Why is my pumpkin bread soggy?
Pumpkin zucchini bread can turn out soggy for a few reasons.
- The main reason bread turns out soggy is from too much moisture added to the batter. Make sure you're squeezing the liquid out of your zucchini. We tested this recipe both ways, and the bread was too dense and wet without squeezing out the zucchini first.
- Don't add extra wet ingredients to your bread. Adding extra ingredients not listed in the recipe card, like sour cream, milk, buttermilk, more oil, more sugar, more eggs, can all make your batter too wet to rise properly.
- Make sure your bread has baked long enough. A toothpick test can be unreliable, but should come out with crumbs, not wet batter. Try pressing onto the top of your bread with your finger- if it pops back right away, your bread is done. If an indent is left, it needs more time. Or, use an instant read thermometer - quick bread is done when it's about 200 degrees Fahrenheit in the center.
- Start baking your bread right away. Once wet, the leavening starts working to make your batter rise. If the batter sits out for a while before baking, that leavening is less effective in the oven.
How to store pumpkin bread
For more information on how to store quick breads, check out my post: How to store zucchini bread
Room temperature - Pumpkin bread can be stored in a tightly sealed container at room temperature for 3 to 4 days.
Refrigerator - If your bread is extremely moist/wet, you may want to store your pumpkin bread in the refrigerator instead. Pumpkin bread will keep in the refrigerator for up to a week in a tightly sealed container.
Freezer - Pumpkin bread can be carefully wrapped in plastic wrap/foil (either the entire loaf or single slices), then stored in a freezer safe bag or container in the freezer for up to 6 months. Set out on the counter top for 1 to 3 hours to thaw to room temperature.
Pumpkin Zucchini Bread
- 1 cup (135 g) finely grated zucchini, after measuring, squeeze liquid out*
- 1 scant cup (212 g) pumpkin puree, (½ can)
- ¾ cup (150 g) granulated sugar
- ¼ cup (60 g) vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups (210 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 pinch cloves
- 1 cup (110 g) chopped pecans
- Preheat oven to 350 degrees Fahrenheit. Lightly grease one 9x5 loaf pan (or line with parchment paper) and set aside.
- Measure 1 cup (135 grams) of grated zucchini, then place into a few layers of paper towels, or a kitchen towel, and gently squeeze over the sink to remove excess liquid. Zucchini should measure about 70 grams afterward.
- In a large bowl, add wet ingredients: zucchini, pumpkin, sugar, oil, egg, and vanilla extract. Stir until evenly combined.
- In a separate bowl, add dry ingredients: flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and cloves. Whisk to remove clumps. Add dry ingredients to wet ingredients and stir until just incorporated.
- Pour into prepared loaf pan. Bake for about 50 to 55 minutes, OR until a toothpick inserted into the center comes out clean/with dry crumbs, or bread reaches 200 to 205 degrees Fahrenheit in the center (baking times will vary based on your oven and type of pan used).
- Allow bread to cool completely on the counter before removing from pan and slicing.
- Measure 1 cup (135 grams) of finely grated zucchini, then squeeze liquid out (70 grams) before adding to the batter.
- Leftover pumpkin bread will keep in a tightly sealed container at room temperature for 3 to 4 days, or in the refrigerator for up to 7 days. If your bread is very moist/wet, I recommend refrigerating.
- Pumpkin bread can be frozen for up to 6 months. Tightly wrap in plastic wrap/foil and store in a freezer safe bag or container. Thaw on the counter top for 1 to 3 hours.
- Pecans can be omitted or substituted with chopped walnuts.