Description

This Pumpkin Zucchini Bread is a moist, flavorful loaf combining the sweetness of pumpkin and zucchini with warm spices. Perfect as a wholesome breakfast or snack, it features a tender crumb enriched with cinnamon, nutmeg, and ginger, with optional add-ins like nuts and chocolate chips for extra texture and taste. Made with simple pantry ingredients and baked to golden perfection, this bread is a delicious way to enjoy seasonal produce.

Ingredients

Scale

Wet Ingredients

1 cup grated zucchini (excess moisture squeezed out)
1 cup pumpkin purée
2 eggs
1/2 cup vegetable oil or melted coconut oil
3/4 cup brown sugar
1/4 cup maple syrup or honey
1 teaspoon vanilla extract

Dry Ingredients

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger

Optional Add-ins

1/2 cup chopped walnuts or pecans
1/2 cup chocolate chips

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Instructions

Preheat Oven: Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
Mix Wet Ingredients: In a large bowl, whisk together the eggs, oil, brown sugar, maple syrup (or honey), vanilla extract, pumpkin purée, and grated zucchini until the mixture is smooth and well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground ginger to evenly distribute the leavening agents and spices.
Mix Batter: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix to maintain a tender texture in your bread.
Add Extras: Fold in the chopped nuts and chocolate chips, if using, to add texture and bursts of flavor throughout the bread.
Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean, indicating the bread is cooked through.
Cool & Serve: Allow the bread to cool in the pan for about 10 minutes. Then, transfer it to a wire rack and let it cool completely before slicing. This helps the bread set and prevents it from crumbling.

Notes

Squeeze excess moisture from the zucchini to prevent soggy bread.
Use fresh pumpkin purée or canned pumpkin for convenience.
Adjust sweetness by using more or less maple syrup/honey according to taste.
Substitute nuts or chocolate chips with dried fruit for variation.
Store bread wrapped at room temperature for up to 3 days or refrigerate for longer freshness.
Freezes well: wrap tightly and freeze for up to 2 months.

Prep Time: 20 minutes
Cook Time: 50-60 minutes
Category: Bread
Method: Baking
Cuisine: American