You want a treat that tastes like a coffee shop pastry but secretly wins at nutrition? This loaf shows up. Pumpkin brings the creaminess, zucchini brings the moisture, and together they create a slice so tender you’ll wonder if butter is even necessary (it’s not, but we’ll allow it).
The spices? Loud. The crumb?
Soft with a whisper of crunch if you add nuts. Bake it once and suddenly everyone’s “just stopping by” your kitchen—coincidence? Sure.
What Makes This Recipe So Good
- Ridiculously moist: Pumpkin purée + shredded zucchini = a loaf that stays tender for days.
- Big fall flavor: Cinnamon, nutmeg, ginger, and vanilla deliver that warm spice profile people line up for.
- Not overly sweet: Balanced sugar lets the spices and pumpkin shine, without tasting like dessert-for-dessert’s-sake.
- Flexible mix-ins: Chocolate chips, walnuts, pecans, or dried cranberries play nice here.
- Foolproof: One bowl for wet, one for dry—no fancy gear, no drama, no “my loaf sank” sob story.
What Goes Into This Recipe – Ingredients
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 cup finely shredded zucchini (lightly squeezed)
- 2 large eggs, room temperature
- 1/2 cup neutral oil (canola, avocado, or light olive oil)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar (light or dark)
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Optional add-ins: 1/2 cup chocolate chips, 1/2 cup chopped walnuts or pecans, 2 tablespoons pumpkin seeds for topping
Instructions
- Preheat oven to 350°F (175°C).
Line a 9×5-inch loaf pan with parchment and lightly grease.
- Shred zucchini on the fine side of a grater. Gather in a clean towel and lightly squeeze to remove excess moisture—don’t wring it dry.
- In a large bowl, whisk together pumpkin, eggs, oil, sugars, and vanilla until smooth and glossy.
- In a separate bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Fold dry ingredients into wet with a spatula until a few streaks remain. Add zucchini and any mix-ins, then fold just until combined.
Batter will be thick—good.
- Scrape into pan, smooth the top, and sprinkle with pumpkin seeds or coarse sugar if using.
- Bake 50–60 minutes until a toothpick comes out with a few moist crumbs but no wet batter. If browning too fast, tent with foil at 45 minutes.
- Cool in pan 15 minutes, then lift out to a rack and cool completely before slicing. Yes, waiting matters.
How to Store
- Room temp: Wrap tightly or store in an airtight container for 2–3 days.
- Fridge: Up to 1 week, wrapped well.
Bring to room temp or warm briefly before serving.
- Freeze: Slice, wrap individually, and freeze up to 3 months. Reheat in the toaster or microwave for instant cozy.
Benefits of This Recipe
- Nutrition boost: Zucchini adds fiber and hydration; pumpkin brings beta-carotene and a silky texture without excess butter.
- Budget-friendly: Pantry staples, zero fancy equipment, and a big payoff in flavor.
- Batch-friendly: Doubles easily—bake one to eat, one to freeze. Future you says thanks.
- Kid-approved: They’ll ask for another slice.
Maybe don’t lead with the zucchini part, IMO.
Pitfalls to Watch Out For
- Over-squeezing zucchini: You need some moisture. If it’s bone-dry, the loaf turns dense.
- Overmixing: Stir just until combined or you’ll develop gluten and lose that tender crumb.
- Wrong pumpkin: Use pure pumpkin purée, not pumpkin pie filling.
- Impatience: Slicing hot bread = gummy texture. Let it cool.
You’re strong. You’ve got this.
Different Ways to Make This
- Chocolate chip version: Fold in 1/2–3/4 cup dark or semi-sweet chips. Try mini chips for an even distribution.
- Nutty crunch: Add 1/2 cup chopped walnuts or pecans and top with pumpkin seeds for bakery vibes.
- Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum.
Bake time may vary by 5–10 minutes.
- Dairy-free: Already dairy-free as written—just check your chocolate chips if using.
- Muffin mode: Scoop into a 12-cup muffin tin and bake 18–22 minutes.
- Maple twist: Swap 1/4 cup granulated sugar for 1/4 cup maple syrup and reduce oil to 6 tablespoons.
FAQ
Do I need to peel the zucchini?
Nope. The skin is thin, adds color, and disappears into the batter. Just wash it and grate.
Can I use fresh pumpkin instead of canned?
Yes, but roast and puree it well, then drain off extra liquid.
You want a thick, smooth purée similar to canned.
Why did my loaf sink in the middle?
It was likely underbaked or cut too soon. Also check that your baking soda is fresh and that you didn’t overmix the batter.
Can I cut the sugar?
You can reduce total sugar by about 1/4 cup without wrecking texture. Go further and the loaf may turn drier and less tender.
What if I don’t have all the spices?
Use 2–2 1/2 teaspoons pumpkin pie spice as a swap.
It’s not cheating; it’s efficient, FYI.
Wrapping Up
Pumpkin zucchini bread is your stealth-flex bake: huge flavor, soft crumb, and just enough nutrition to feel like a smart choice. It’s adaptable, forgiving, and crowd-approved—even by people who claim they “don’t do squash.” Bake a loaf, slice thick, and watch quiet afternoons turn into cozy rituals. One pan, 60 minutes, maximum fall energy.