This moist pumpkin zucchini bread is a cozy treat! It combines the warm flavors of pumpkin and tender zucchini, making every slice deliciously rich and soft.
It’s like getting your veggies in a sweet disguise! I love having a slice for breakfast or as a snack. It’s easy to make, and your kitchen will smell amazing while it bakes!
Key Ingredients & Substitutions
Flours: Using a mix of all-purpose and whole wheat flour gives the bread a nice texture. If you prefer gluten-free, try a 1:1 gluten-free flour blend.
Spices: The mix of cinnamon, nutmeg, ginger, and cloves adds warmth. You can adjust the spices based on your taste or use pumpkin pie seasoning blend if it’s available.
Zucchini: Grate your zucchini and be sure to squeeze out the extra moisture. If you’re fresh out of zucchini, applesauce can work as a substitute for moisture. However, the flavor will change a bit.
Sugars: The combination of granulated and brown sugars gives a nice depth. Feel free to replace granulated sugar with coconut sugar or sweetener of your choice for a healthier option.
Eggs: For a vegan version, you can use flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5-10 minutes until it thickens.
What’s the Best Way to Grate Zucchini for This Bread?
Grating zucchini is a crucial step in making this bread moist, but it can be messy. Here’s how to do it smoothly:
- Wash the zucchini and trim the ends. You don’t need to peel it!
- Use a box grater or a food processor with a grating attachment. The medium side of the box grater works best.
- Grate it into a bowl, then place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
Less moisture helps your bread rise properly and keeps it from being soggy. Plus, it enhances the flavors of pumpkin and spices overall!
How to Make Moist Pumpkin Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup canned pumpkin puree
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
Add-Ins:
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious pumpkin zucchini bread takes approximately 15 minutes to prep and about 60-70 minutes to bake. Make sure to allow for some cooling time afterward as well. Altogether, you’ll spend about 1 hour and 30 minutes from start to finish, allowing you to enjoy this delightful treat soon!
Step-by-Step Instructions:
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or alternatively, line it with parchment paper to ensure easy removal after baking. This step is super important, so your tasty bread doesn’t stick!
2. Mix the Dry Ingredients:
In a large bowl, take a whisk and combine the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Mixing the dry ingredients together first helps distribute the leavening agents evenly, ensuring your bread rises perfectly.
3. Combine the Wet Ingredients:
In another bowl, lightly beat the eggs, then add the granulated sugar and brown sugar. Mix until everything is combined smoothly. Next, stir in the pumpkin puree, vegetable oil, and vanilla extract until you have a well-blended mixture.
4. Combine Wet and Dry Mixtures:
Gently fold the dry ingredients into the wet ingredients using a spatula or spoon. Be careful not to overmix! Just mix until you see no dry flour — a few lumps are perfectly fine.
5. Add Zucchini and Optional Nuts:
Now, fold in the grated zucchini and, if you’re using them, the chopped walnuts or pecans. This will give your bread a nice crunch and enhance its flavor!
6. Pour and Bake:
Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean. Enjoy the wonderful aroma filling your kitchen!
7. Cool and Serve:
Once baked, let the bread cool in the pan for about 15 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely before slicing. This step allows the texture to firm up beautifully.
8. Enjoy:
Slice your moist pumpkin zucchini bread and savor it plain or spread a little butter on top for an extra treat. Enjoy every bite!
Can I Substitute Fresh Zucchini for Canned Zucchini?
Absolutely! If you have fresh zucchini, simply grate it and make sure to squeeze out any excess moisture before adding it to the batter. This will help maintain the bread’s moisture and texture.
How Do I Store Leftover Pumpkin Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap slices in plastic wrap and freeze them for up to 3 months. Just thaw at room temperature or warm them in the toaster when you’re ready to enjoy!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute all-purpose flour with whole wheat flour if you prefer. Just keep in mind that the bread may have a denser texture. You might also want to add an extra tablespoon of liquid if the batter seems too thick.
What Can I Use Instead of Eggs?
If you’re looking for an egg substitute, you can use flax eggs! Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for about 5-10 minutes until it thickens, and use it in place of each egg in the recipe.