Go Back

Pumpkin Zucchini Bread

Pumpkin zucchini bread is a deeply spiced fall quick bread with a golden crackled top and an orange-brown interior flecked with green zucchini. Bake it in a loaf pan until the crumb sets and slices reveal tender, moist texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
cooling 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin zucchini loaf base
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
  • 2 eggs
  • 0.5 cup vegetable oil
  • 1 cup canned pumpkin puree
  • 1 tsp vanilla extract
  • 1 cup zucchini grated and squeezed dry
  • 0.5 cup chopped pecans or chocolate chips (optional)
  • Turbinado sugar for top

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan so it’s ready for batter. Set the pan on a sheet pan for easier handling.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon together until evenly combined. This keeps the spice distribution uniform through the loaf.
Mix the batter
  1. Beat granulated sugar, brown sugar, eggs, vegetable oil, canned pumpkin puree, and vanilla extract until smooth. The mixture should look glossy and consistent.
  2. Stir in grated zucchini that has been squeezed dry. The batter will thicken slightly as the zucchini disperses.
  3. Fold the dry ingredients into the wet ingredients just until combined, avoiding overmixing. Fold in chopped pecans or chocolate chips if using for added texture.
Bake and cool
  1. Pour the batter into the loaf pan and sprinkle turbinado sugar over the top. Aim for a light, even layer so the crust crackles.
  2. Bake at 350°F for 60–70 minutes until a toothpick comes out clean. The top should be deeply browned with a golden crackled look.
  3. Cool the loaf for 15 minutes before slicing so the interior finishes setting. You’ll get clean slices that show an orange-brown crumb flecked with green zucchini.

Notes

Squeeze the grated zucchini very dry to prevent a wet, dense center and keep the crumb tender. Store the cooled loaf tightly wrapped in the fridge for up to 5 days; slice and rewarm individual pieces. Freeze for up to 2 months (wrap slices well, thaw overnight in the fridge). For a lower-sugar option, reduce granulated sugar to 3/4 cup and keep the spices and pumpkin the same for a still-spiced loaf.