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Pumpkin Zucchini Bread

This pumpkin zucchini bread is outrageously tender, fluffy, and moist!

Flavored with pumpkin puree, cinnamon, and nutmeg, it has all the flavors you love about fall.

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It has zucchini in it, but surprise! It doesn’t taste like veggies at all. All it does is add moisture to the bread.

Even the pickiest eaters won’t even be able to tell there’s an ounce of vegetable in there.

Moist and Tender Pumpkin Zucchini Bread

Whether you’re in the mood for a sweet breakfast or a hearty afternoon snack, look no further than this pumpkin zucchini bread. Let’s get started!

Pumpkin Zucchini Bread

Pumpkin zucchini bread is a quick bread bursting with delicious autumn flavors. 

Who would’ve thought that pumpkin and zucchini can make such a delectable loaf of bread? This combination is a match made in heaven. 

Enjoy it on its own, drizzle it with honey, or smear it with your favorite spread. Serve it up with hot cocoa, coffee, or tea, for a cozy, comforting treat.

The fact that it’s a quick bread means it’s much easier to make than yeasted bread.

There’s no need to knead, roll, or proof dough. Just a bit of mixing here and there, and your batter will be ready for the oven.

Moist, Fluffy and Tender Pumpkin Zucchini Bread in a Plate

Tips for the Best Pumpkin Zucchini Bread

  • Use a cheese grater to shred the zucchini easily. There’s no need to peel it, so just leave the skin on.
  • Wrap the shredded zucchini in a cheesecloth or tea towel and squeeze out the liquid. The dryer the zucchini, the better the bread’s texture will be.
  • Measure the zucchini AFTER squeezing out the water to get the accurate amount.
  • Measure the flour accurately. Using more than needed will result in dry pumpkin bread. Use a kitchen scale for the most accurate measurement. Three cups of flour is equivalent to 450 grams.
  • If you don’t have a kitchen scale, spoon the flour into a measuring cup. Don’t pack it down with your palm, otherwise, you’ll get more flour than you need. Level it with the back of a knife or an offset spatula. 
  • Sift the dry ingredients for lighter and fluffier pumpkin bread.
  • Don’t over-mix the ingredients, especially once the dry has combined with the wet. You won’t need an electric mixer for this – just a wire whisk will do. Stop mixing as soon as you no longer see streaks of flour. Over-mixing will cause dry pumpkin bread. 
  • Canned is fine if pumpkin isn’t in season, but when you have an abundance of the veg, use it to make your own puree. Here’s how:
    • Slice the pumpkin in half and scrape out the seeds. Place the pumpkin halves onto a lined baking sheet and bake for 35 to 45 minutes.
    • Let them cool for 10 minutes. Scrape out the flesh and puree in a blender until smooth.
  • Grease the loaf pans well before pouring the batter in to prevent the bread from sticking.
  • Don’t over-bake the bread, or it’ll dry out. Perform the toothpick test 5 minutes before the elapsed time.
  • If you want taller loaves, bake the batter in 8×4-inch pans.
  • You can also use the same batter to make muffins. The recipe makes 12 regular muffins and 24 mini muffins, baked at 350 degrees Fahrenheit for 25 and 15 minutes, respectively.
  • Don’t slice the pumpkin bread right away. Let it sit for 30 minutes to make it softer and more flavorful. 
Pumpkin Zucchini Bread in a Chopping Board

Substitutions and Additions

Don’t get me wrong, I love the recipe as it is.

But you can always substitute the ingredients and make other additions to suit your taste and dietary requirements.

  • For gluten-free pumpkin zucchini bread, use gluten-free flour.
  • Replace the chopped walnuts with pecans, almond slivers, or your nut of choice.
  • For extra moisture, cut the butter in half and add vegetable oil. I like corn oil best because it keeps the bread moist even when refrigerated. 
  • For a healthier alternative, use applesauce instead of butter or oil.
  • For a deeper flavor and extra moisture, use equal parts granulated and brown sugar. The molasses in the brown sugar will make the bread moist and give it a sweeter, almost caramelized flavor.
  • Cut the sugar in half if you like your bread mildly sweet.
  • If you don’t like any of the spices, feel free to skip them. But keep the cinnamon, at least.
  • Top the loaves with pumpkin seeds for the ultimate pumpkin treat.
  • Chocolate and pumpkin taste great together. Throw chocolate chips into the batter for added flavor.
  • Add dried cranberries for a chewy contrast and a lovely pop of color.
Homemade Pumpkin Zucchini Bread with Walnuts

How to Store Your Bread

This recipe makes two loaves. You’d think there’d be a lot of leftovers, but in my household, these guys never last long.

On the rare occasions that we do have some left, I wrap the bread tightly with plastic wrap or place it in an air-tight container.

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It keeps well for up to 2 days at room temperature.

If you want pumpkin bread for months on end, I suggest you double the batch, slice them up, and freeze.

That way, you can easily take out a slice or two whenever a craving strikes.

Wrap the slices in plastic wrap and place them in freezer-safe bags. Squeeze out as much excess air before sealing the bags to prevent freezer burn.

Frozen pumpkin zucchini bread will keep well for up to 3 months.

To thaw, set the slices on the counter for 20 minutes. Warm them in the microwave for 30 seconds to give them that fresh-from-the-oven vibe.

More Bread Recipes You’ll Love

Starbucks Pumpkin Bread

Pumpkin Muffins

Lemon Loaf

Banana Bread

Bisquick Coffee Cake

Pumpkin Zucchini Bread



Prep time


Cooking time






  • 3 large 3 eggs, room temperature, lightly beaten

  • 2 cups 2 granulated sugar

  • 1 cup 1 canned pumpkin puree

  • 1 cup 1 butter, melted

  • 1 tablespoon 1 vanilla extract

  • 3 cups 3 all-purpose flour

  • 1 teaspoon 1 baking soda

  • 1/2 teaspoon 1/2 baking powder

  • 1/2 teaspoon 1/2 salt

  • 1/2 teaspoon 1/2 ground cinnamon

  • 1/2 teaspoon 1/2 ground nutmeg

  • 1/2 1/2 ground cloves

  • 1 cup 1 shredded zucchini

  • 1 cup 1 chopped walnuts


  • Preheat the oven to 350 degrees Fahrenheit. Grease 2 (9×5-inch) loaf pans with butter and dust them with flour.
  • In a large bowl, whisk together the eggs and sugar. Mix in the pumpkin puree, butter, and vanilla.
  • In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  • Gradually pour the dry mixture into the egg-sugar mixture. Whisk until well-combined. Stir in the zucchini and walnuts.
  • Pour the batter into prepared pans. Bake it for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the loaves cool in the pans for 10 minutes. Transfer them onto a wire rack to cool completely. Slice and enjoy!
Pumpkin Zucchini Bread

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Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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