This Pumpkin Zucchini Bread is a warm and cozy treat! It’s packed with the goodness of pumpkin and zucchini, making it moist and delightfully spiced.
Baking this bread fills my kitchen with amazing smells. I sometimes add a sprinkle of nuts or chocolate chips for extra fun. Perfect for breakfast or a snack!
Key Ingredients & Substitutions
All-Purpose Flour: This gives the bread its structure. If you need a gluten-free option, try using a gluten-free all-purpose blend.
Sugars: Using a mix of granulated and brown sugar adds depth of flavor. If you want to cut down on sugar, consider using a sugar substitute or applesauce, but this may change the texture slightly.
Pumpkin Puree: Canned pumpkin is convenient, but fresh pumpkin can also work. Just be sure to cook and purée it well before using.
Zucchini: Shredded zucchini keeps the bread moist. If you’re out of zucchini, you can use shredded carrots or apples, but adjust the sweetness accordingly.
Spices: Cinnamon, nutmeg, and cloves create a warm flavor. Feel free to add more or less, or try pumpkin spice for a convenient blend!
How Do I Properly Prepare Zucchini for Baking?
To keep your Pumpkin Zucchini Bread from turning soggy, preparing the zucchini properly is crucial. Here’s how:
- Grate the zucchini using a box grater or food processor.
- Place it in a clean kitchen towel or paper towels and squeeze out as much moisture as you can.
- Measure the zucchini after squeezing to ensure you’re using the right amount.
This step will help your bread rise nicely and keep a great texture!
How to Make Pumpkin Zucchini Bread
Ingredients You’ll Need:
- For the Bread:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves or allspice
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree
- ½ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 ½ cups shredded zucchini (about 1 medium zucchini), excess moisture squeezed out
How Much Time Will You Need?
This delicious Pumpkin Zucchini Bread takes about 15 minutes to prepare and needs 55-65 minutes to bake. Make sure to let it cool for about 10 minutes in the pan before transferring to a wire rack. Total time should be around 1 hour and 30 minutes from start to finish, including cooling.
Step-by-Step Instructions:
1. Prepare Your Baking Pan:
Start by preheating your oven to 350°F (175°C). While it heats up, grease and flour a 9×5 inch loaf pan or line it with parchment paper to make it easier to remove the bread later.
2. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Whisk everything together until well mixed. This will ensure that your spices and leavening agents are evenly distributed in the bread.
3. Combine Sugars and Eggs:
In a large mixing bowl, beat together the granulated sugar, brown sugar, and eggs until the mixture is light and fluffy. This usually takes about 2-3 minutes of mixing, and it helps to create a nice texture in your bread.
4. Add Pumpkin and Oil:
Next, mix in the pumpkin puree, vegetable oil (or melted coconut oil), and vanilla extract until everything is well blended. The mixture should look nice and creamy.
5. Combine Wet and Dry Mixtures:
Gradually add the dry mixture to the wet ingredients. Stir gently until just combined. Be careful not to overmix, as this can make your bread dense.
6. Fold in the Zucchini:
Gently fold in the shredded zucchini until it’s evenly mixed throughout the batter. This gives the bread its moisture and flavor.
7. Pour into the Pan:
Pour the batter into your prepared loaf pan and smooth the top with a spatula so it bakes evenly.
8. Bake:
Place the loaf pan in the oven and bake for about 55-65 minutes. To check for doneness, insert a toothpick into the center of the bread; it should come out clean. If it sticks to the toothpick, give it a few more minutes.
9. Cool Down:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, gently transfer it to a wire rack to cool completely.
10. Serve and Enjoy:
Slice the bread when it’s completely cool. Enjoy it as is, or add a delicious spread of butter or cream cheese on top. Perfect for breakfast or a sweet snack!
Can I Substitute Fresh Pumpkin for Canned Pumpkin Puree?
Yes! You can use fresh pumpkin, but make sure to cook it and purée it until smooth before measuring. You’ll need about 1 ¼ cups of fresh pumpkin to replace the 1 cup of canned puree.
How Should I Store Leftover Bread?
Store any leftover Pumpkin Zucchini Bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before serving.
Can I Add Nuts or Chocolate Chips?
Absolutely! You can fold in ½ to 1 cup of chopped nuts (like walnuts or pecans) or chocolate chips to the batter just before pouring it into the pan for added texture and flavor.
How Can I Make This Recipe Vegan?
To make this Pumpkin Zucchini Bread vegan, you can replace the eggs with a flaxseed meal substitute (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a plant-based oil. Additionally, ensure that your sugars are vegan-friendly.
