Pumpkin Zucchini Bread is the kind of recipe that instantly makes your kitchen feel warm and inviting, filling the air with the irresistible aroma of autumn spices and freshly baked goodness. This quick bread brings together moist pumpkin, tender zucchini, and cozy cinnamon in a comforting loaf that’s perfect for breakfast or snacking. It’s a wonderful way to sneak in some veggies while keeping every slice perfectly moist, and if you love a fall treat that fits right at home with a hot cup of coffee or tea, this is about to become your go-to recipe!

Pumpkin Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

All it takes is a handful of simple, reliable ingredients to whip up Pumpkin Zucchini Bread that tastes like it took hours. Each component has its own special job, from adding moisture to layering those classic fall flavors we all crave.

Pumpkin Puree: Brings natural sweetness, a rich orange hue, and that iconic pumpkin flavor we love.
Grated Zucchini: Make sure to squeeze out excess moisture — zucchini keeps the bread extra tender without ever tasting like veggies.
Eggs: Bind everything together and provide structure for a perfectly risen loaf.
Vegetable Oil: Helps the Pumpkin Zucchini Bread stay incredibly moist for days.
Granulated Sugar: Sweetens the bread and enhances the pumpkin.
Brown Sugar: Adds depth and a hint of molasses flavor for cozy warmth.
Vanilla Extract: Elevates all the other flavors with a lovely background note.
All-Purpose Flour: The sturdy base that ties the bread together.
Baking Soda & Baking Powder: Ensures just the right amount of lift for a beautifully domed loaf.
Salt: Balances the sweetness and brings out the subtle flavors.
Cinnamon, Nutmeg & Cloves: The classic spice trio that gives Pumpkin Zucchini Bread its signature fall aroma.
Chopped Walnuts or Pecans (optional): Add a welcome crunch and nutty richness if you like a bit of texture.

How to Make Pumpkin Zucchini Bread

Step 1: Preheat and Prep Your Pan

Begin by preheating your oven to 350°F (175°C) — this ensures the bread cooks evenly from start to finish. Grease a 9×5-inch loaf pan thoroughly, or line it with parchment for easy removal. Properly prepping your pan is a simple step that makes all the difference when it’s time to turn out your finished bread.

Step 2: Combine Wet Ingredients

In a large mixing bowl, whisk together the pumpkin puree, well-drained grated zucchini, eggs, vegetable oil, both sugars, and vanilla extract. This is where you’ll notice all the gorgeous orange and green swirls coming together — it truly feels like the start of something delicious!

Step 3: Mix the Dry Ingredients

In a separate bowl, stir together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Combining these dry ingredients first ensures the spices and leaveners are evenly distributed, so you get consistent flavor in every bite.

Step 4: Bring Wet and Dry Together

Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Be careful not to over-mix; this is the secret to a perfectly tender Pumpkin Zucchini Bread. If you’re adding nuts, fold them in now with a few gentle turns of your spatula.

Step 5: Fill the Pan and Bake

Pour the batter into your prepared loaf pan and smooth the top to ensure even baking. Pop it in the oven and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will begin to smell like a fall bakery as it bakes!

Step 6: Cool and Enjoy

Once baked, let the bread cool in the pan for 10 minutes to help it set, then transfer carefully to a wire rack to cool completely. The hardest part is waiting, but a little patience pays off with perfect, non-crumbly slices.

How to Serve Pumpkin Zucchini Bread

Garnishes

A classic way to dress up Pumpkin Zucchini Bread is with a dusting of powdered sugar, a drizzle of simple vanilla glaze, or even a sprinkle of extra chopped nuts on top. These little touches make this humble loaf feel bakery-worthy and highlight the beautiful color and texture of every slice.

Side Dishes

For breakfast, a slice pairs beautifully with creamy Greek yogurt and fresh fruit, while at brunch it’s fabulous alongside scrambled eggs or a warm latte. In the afternoon, serve it with a hot mug of chai or apple cider for a comforting, fuss-free treat.

Creative Ways to Present

For a fun twist, consider toasting slices and spreading them with soft cream cheese or spiced butter. Pumpkin Zucchini Bread also makes adorable mini loaves or muffins — perfect for gifting or popping into lunchboxes. You can even cube leftover bread and serve it with sweet whipped cream for an easy autumn trifle.

Make Ahead and Storage

Storing Leftovers

To keep your bread moist and flavorful, wrap leftovers tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. If your kitchen runs warm, refrigerate to extend freshness, making sure to bring slices to room temp before enjoying for the best texture.

Freezing

Pumpkin Zucchini Bread is a dream for make-ahead bakers! Simply wrap the cooled loaf or individual slices in plastic, then a layer of foil, and tuck into the freezer for up to 3 months. Thaw at room temperature or microwave gently for that just-baked feel anytime.

Reheating

For the cozy, straight-from-the-oven experience, gently reheat slices in the microwave for about 10–15 seconds. You can also toast them lightly to crisp up the edges while keeping the inside moist. Don’t be surprised if it tastes just as good as fresh!

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! Just be sure to roast and puree your pumpkin until very smooth, and drain any excess liquid to avoid a soggy loaf. The fresh flavor is wonderful, but the texture should match the consistency of canned puree for the best Pumpkin Zucchini Bread.

What’s the best way to squeeze moisture from zucchini?

After grating, pile the zucchini onto a clean kitchen towel or a few layers of paper towel and give it a firm squeeze over the sink. Removing excess water is key to keeping this Pumpkin Zucchini Bread moist but never soggy.

Can I add chocolate chips or dried fruit to the batter?

Definitely! Chocolate chips, raisins, or dried cranberries are perfect add-ins. Stir in up to half a cup just before baking for extra bursts of sweetness and flavor.

Is this bread suitable for freezing?

Yes, Pumpkin Zucchini Bread freezes beautifully. Slice it before freezing for grab-and-go breakfasts, or freeze the whole loaf and thaw whenever a craving strikes.

What makes this bread extra moist?

A combo of pumpkin puree, grated zucchini, oil, and brown sugar keeps every slice soft and tender, so you never end up with a dry loaf. Be sure not to overbake and always check for doneness with a toothpick.

Final Thoughts

This cozy loaf is a celebration of everything wonderful about home baking — warmth, comfort, and a touch of veggie-powered goodness in every bite. If you’re looking for a foolproof fall treat to welcome the season, Pumpkin Zucchini Bread is sure to become a favorite. Treat yourself and those you love to a freshly baked slice and see just how delightful simple baking can be!