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.
Prep Time15 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr5 minutesmins
Servings: 10slices
Calories: 279kcal
Ingredients
1cup(135g)finely grated zucchini, after measuring, squeeze liquid out*
1scant cup(212g)pumpkin puree, (½ can)
¾cup(150g)granulated sugar
¼cup(60g)vegetable oil
1large egg
1teaspoonvanilla extract
1 ¾cups(210g)all-purpose flour
½teaspoonbaking soda
½teaspoonbaking powder
1teaspooncinnamon
¼teaspoonground ginger
¼teaspoonground nutmeg
1pinchcloves
1cup(110g)chopped pecans
Instructions
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.