This Pumpkin Zucchini Bread is a cozy treat that’s moist and flavorful. Packed with pumpkin and fresh zucchini, it’s a great way to enjoy veggies in a sweet slice!
Baking this bread always fills my kitchen with a warm, yummy smell. I love slathering a piece with butter—makes it even more delightful. Who can resist that? 🥰
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is essential for moisture and texture. If you don’t have zucchini, you can use grated carrots instead. They provide a similar moisture level and a sweet taste.
Pumpkin Puree: Canned pumpkin is best for consistency. If unavailable, you can use homemade pumpkin puree from roasted pumpkin. Just ensure it’s well-mashed and smooth.
Oils: Vegetable oil is my go-to for this recipe, but melted coconut oil works nicely too. If you prefer, you can use unsweetened applesauce to reduce fat without compromising moisture.
Flours: If you want a healthier option, substitute half of the all-purpose flour with whole wheat flour. It will add a slight nuttiness without being too dense.
How Do I Ensure My Bread is Moist and Not Dense?
To keep your Pumpkin Zucchini Bread moist, you need to mix the wet and dry ingredients carefully. Overmixing can lead to a dense texture.
- Make sure to gently fold the grated zucchini into the batter. This helps to retain the air you’ve incorporated.
- If the zucchini is very wet, gently squeeze out some liquid before adding it to the batter.
- Check for doneness with a toothpick around the 55-minute mark. If it comes out moist but clean, it’s done!
Following these tips will help you achieve a perfect loaf every time! Enjoy your baking!
Making Delicious Pumpkin Zucchini Bread
Ingredients You’ll Need:
For The Bread:
- 1 1/2 cups grated zucchini (about one medium zucchini)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 3/4 cup vegetable oil or melted coconut oil
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon ground ginger (optional)
- 1/2 cup chopped nuts (walnuts or pecans), optional
How Much Time Will You Need?
This delightful recipe will take you about 15 minutes to prep and around 55-65 minutes to bake. Plus, a little cooling time, so in about an hour and a half, you’ll be ready to slice into this moist bread!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan. Alternatively, you can line it with parchment paper for easy removal later.
2. Grate That Zucchini:
Using a medium grater, grate your zucchini. If it’s very watery, just take a clean kitchen towel and gently squeeze out some excess moisture. This helps prevent your bread from becoming soggy.
3. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the eggs, pumpkin puree, oil, granulated sugar, brown sugar, and vanilla extract until everything is well combined and smooth. Get that arm workout in!
4. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger if you’re using it. This helps ensure all those yummy spices are evenly distributed.
5. Mix It All Together:
Now, gradually add the dry ingredients to the wet ingredients. Stir gently just until combined. Be careful not to overmix; we want this bread to stay tender and fluffy!
6. Fold in the Zucchini and Nuts:
Gently fold the grated zucchini and any nuts you want to include into the batter. This is where the magic happens—so colorful and nutritious!
7. Pour and Smooth:
Pour the batter into your prepared loaf pan, and use a spatula to smooth the top. It doesn’t have to be perfect, just even!
8. Bake the Bread:
Place the loaf pan in your preheated oven. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean. Your kitchen will start to smell absolutely amazing!
9. Cooling Time:
Once baked, let the bread cool in the pan for about 10-15 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. Patience is key for that perfect slice!
Enjoy your moist, flavorful Pumpkin Zucchini Bread with a lovely pat of butter or a drizzle of honey! Happy baking!
Can I Use Fresh Zucchini Instead of Grated?
Absolutely! Just make sure to grate it first and squeeze out excess moisture if it’s watery. Fresh zucchini adds great flavor and moisture to the bread!
Can I Substitute the Sugar?
Yes! You can use coconut sugar or a sugar substitute if you’re looking for a healthier option. Just keep in mind that this may slightly alter the taste and texture.
How Should I Store Leftover Bread?
Store any leftover Pumpkin Zucchini Bread in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. For longer storage, you can freeze it wrapped tightly in plastic wrap for up to 3 months.
Can I Add Other Ingredients?
Definitely! You can mix in chocolate chips, dried fruits, or even shredded coconut for extra flavor. Just adjust the proportions accordingly to maintain the bread’s moisture level.