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Looking for an easy fall bake? This moist pumpkin zucchini bread is a delicious way to enjoy two seasonal favorites in one loaf. Add this simple from scratch recipe to your favorite pumpkin recipes and zucchini recipes for cozy fall food and simple homemade living.

Pumpkin Zucchini Bread

Course Bread, Breakfast, Dessert
Cuisine American
Prep Time 15 minutes
Servings 10 slices

Ingredients

  • 1 cup grated zucchini about 1 medium zucchini
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • 1/2 cup vegetable oil or melted coconut oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger optional
  • 1/2 cup chopped nuts or chocolate chips optional

Instructions

  1. Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  2. Grate the zucchini and place it in a clean kitchen towel or cheesecloth. Squeeze out excess moisture.
  3. In a large bowl, combine the zucchini, pumpkin puree, oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, salt, and ginger, if using.
  5. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
  6. Fold in the chopped nuts or chocolate chips, if using.
  7. Pour the batter into the prepared loaf pan and spread evenly.
  8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins browning too quickly, loosely cover with aluminum foil.
  9. Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Recipe Notes

Use pure pumpkin puree, not pumpkin pie filling.
Squeezing excess moisture from the zucchini helps prevent soggy bread.
Chopped walnuts, pecans, or chocolate chips make delicious additions.
Store in an airtight container at room temperature for 3–4 days.