pumpkin zucchini bread
Sweet, pumpkiny, zucchini-y, delicious loafy goodness right thurrrr. That’s what that is.
Have I had too much coffee this morning? Mayhaps. But it’s only because I heart you and I have exciting things to tell you about/give away to you today.
So here’s a fun-slash-kinda ridiculous factoid about me: Apart from that one time I was in my first trimester of pregnancy and was averse to it (it’s like I didn’t even know myself), I haven’t gone a single day without coffee since I was 15. Right? RIGHT? I blame this on my first job being at a coffee shop. Basically my entire life has been caffeinated.
Whether this is a good or bad thing is debatable. Though according to me, I think it’s been just fine. Me has also had two full cups of coffee already, so there may be a little bias.
But I can’t help myself. The best part of waking up is coffee in my cup (and definitely not the kind that goes with that jingle). There are few happier moments in my day than when I take my first sip of hot coffee yum-yumminess with a hearty breakfast sitting in front of me, waiting to be devoured. And if that breakfast is this pumpkin zucchini bread? EVEN BETTER.
So when Staples contacted me, Self-Professed Coffee Lover, about reviewing the Keurig OfficePRO Premier brewing system for National Coffee Day (that’s today!) and pairing it with a coffee-friendly treat, I was like, “Um, yes please that would be delightful” while secretly thinking, “CHYEAHHHHH LET’S DO IT I LOVE COFFEE.”
Don’t get me wrong — I dearly loved our current coffeemaker setup, which was a standard drip brew. But I have also fallen prey to the Keurig’s woo — that is to say, the ability to put a cute lil’ pod in the machine, press a single button, walk away and in less than a minute, boom: Coffee. No prep, no cleanup and you can have different flavors/roasts all in the same day: meaning I can have my pumpkin spice or hazelnut-flavored coffees that I so love (do not judge, coffee purists) and the husband can have his boring old-man plain black coffee. This particular Keurig brewer also has a fun and fancy screen that tells you what to do, which is helpful for those groggy mornings when I can barely put my slippers on the right feet.
Needless to say, I have been extra-caffeinated these last few days giving the Keurig a whirl. Green Mountain Pumpkin Spice? Press “brew.” Oooo, Caribou Coffee Caribou Blend? “Brew.” Ohhhh, but also chai latte and hot cocoa and apple cider? CANNOT STOP PRESSING “BREW.”
I also cannot stop eating this delectable pumpkin zucchini loaf for breakfast every morning, either on its own warmed up a bit or with a schmear of cream cheese on top ? OMG do this, it’s so good. Because I had been craving both zucchini and pumpkin breads lately, I am so happy to discover and report via this lovely recipe that you can, in fact, combine the two and it is indeed a magical, miraculous result. It’s sweet, soft, spiced, moist (yesssssss I know, sorry, but there is no better explanation) and dense but not too heavy. And I am loving the crunch from the pepita topping, as well. I highly recommend it for your fall baking extravaganzas (which are totally a thing for you, too, right?).
Happy coffee drinking/pumpkin zucchini loaf eating!
Pumpkin Zucchini Bread
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 1 hour
- Yield: 2 9-by-5-inch loaves 1x
- Category: Bread
- Method: Bake
- Cuisine: American
Ingredients
- 2 cups shredded zucchini (about 2 medium zucchini)
- 3 cups all-purpose flour
- 2 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup canned pumpkin
- 1 cup vegetable oil
- 1 tablespoon vanilla
- 3 eggs
- 1/2 cup rough-chopped pepitas, for topping (optional)
Instructions
- Heat oven to 350 degrees F. Grease and flour 2 9-by-5-inch loaf pans (or spray with baking spray).
- Place shredded zucchini in a colander. Cover with a layer of paper towels to absorb some of the liquid and set aside while you prepare the batter.
- In a large bowl or bowl of a stand mixer, combine flour, pumpkin pie spice, baking soda, baking powder and salt. In a separate large bowl, whisk together sugars, pumpkin, vegetable oil, vanilla and eggs until combined.
- Add wet ingredients to dry ingredients; stir until just combined. Add zucchini and stir until just incorporated.
- Divide batter evenly among prepared loaf pans. Sprinkle tops of loaves with pepitas, if desired. Bake 50 minutes to 1 hour until a toothpick inserted in the center comes out clean. Cool 10 minutes in pan, then transfer to a cooling rack to cool completely.
Disclosure: I received a Keurig OfficePRO Premier brewing system plus sample K-Cups for review purposes. All opinions are my own.
I’ve never met a quick bread I don’t like. Loving the pumpkin/zucchini combo…especially those pepitas on top!
How fun is this?! Such a gorgeous quick bread, friend! Looks so yummy 🙂
OH so pretty! I have to try this as my zucchinis are growing too fast for me to handle!
You just combined two of my favorite breads and I LOVE it!
Ziiiis pumpkin zucchini bread!! It looks like the perfect match for all the coffees. I’m enjoying a blissful cup of Joe right now and have been seriously thinking about getting a single-serve coffee maker. Will swing through the giveaway and keep my fingers crossed that I win one of those suckers!!
Yessssssss! Im loving Keurigs new look, and that bread is golden! 😉
High five for coffee! And pumpkin bread! And caffeine + baking in all forms! I’d love to dive into a loaf of this goodness with you (as soon as we hit “brew” of course).
Love the idea of a mixture of pumpkin and zucchini.
This bread looks too good girl. Had to pin it!
I love pepitas and zucchini and pumpkin. Yum
This looks delicious…awesome actually! It looks so good and has great flavors combined to make a mouthwatering experience…thanks for sharing!
Jocelyn — Thanks so much, friend! 🙂
Mmmm love those seeds on top of the bread!!! And well, I can’t get enough pumpkin lately, so bring it on!
Since becoming a mom, coffee is a must every single morning. Coffee addicts unite! Oh and the pepitas!!! Yes, yes, and yes!
Pumpkin AND zucchini in one loaf?! Girl after my own heart <3 this loaf sounds amazing, and I'm SO in love with my Keurig too! Caffeine addicts dream 🙂
I have never baked with zucchini before. You have definitely inspired me to recreate this recipe though.. the bread looks incredibly moist, delicious and packed full of delicious flavours.
Girl, you and I are like coffee SOUL SISTERS. I haven’t gone a day without coffee in a really really long time either.
And I also kind of wish I hadn’t ever gone a day without this pumpkin loaf. Looks crazy tasty.
All mornings should start with a cup of coffee and a slice of quick bread!
I need this bread in my life, love the pepita topp;ing!
Oooh! Love this! You combined the best of both worlds: zucchini bread AND pumpkin bread.
Oh thank goodness – someone is still using zucchini! There are 10 staring at me from the kitchen counter that are begging to be used for a good purpose… like this!
Amazing! This bread just embodies fall. I also can’t believe you’ve been drinking coffee since you were 15, that’s hilarious! To this day I cannot drink coffee because it gives me a stomach ache :-/..maybe one day when I have kids I’ll like it 🙂
Alexe — I think that’s great that you don’t drink coffee! Though when you have kids, you might need it. 😉
I live for coffee. Although, I recently switched to decaf. Still, I love it. This bread needs to hop on over to my house so I can have a slice with my coffee.
I have one last darling zucchini left that I need to find a food home for. This would be perfect. Use my zucchini and share the bread at work. Get a double whammy of pleasure from it.
I know people say that coffee is unhealthy, but sometimes it’s just necessary, and when it’s good quality (like from a Keurig), it tastes so good!
This quick bread looks amazing! Love the combination of pumpkin and zucchini. Looks so hearty 🙂 Thumbs up for the pepita topping!
Yum pumpkin and zucchini all in one moist bread!
Fall baking extravaganzas, FTW! I love the pumpkin/zucchini combo and moist bread just can’t be beat. PS. Why does everyone have such a hate on for that word?
I try my best to stick to 1 cup of coffee a day. But, now that I plan on making this recipe, I have an excuse to indulge in an extra 2 cups 🙂 At least, that’s what I plan on telling my family 🙂 Thanks, Stephanie 🙂
http://lovecompassionatelee.squarespace.com/
Amanda — Right? I’m not as much of a “moist” hater — especially when my bread is that way. 🙂
Pingback: 2014 Fall Bucket List - Stream of Consciousness
What a delicious way to begin the day!
Um, that bread looks divine!!!
Pingback: Delightful Indulgence: Top 7 Pumpkin Recipes | My Site
Pingback: Pumpkin Season | Emily Brungard
Pingback: 5 Zucchini Bread Recipes You'll Fall in Love With - FabFitFun
I stumbled on this combination years ago, when looking for an alternative to applesauce in place of half the oil. Try swapping 1/2 cup pumpkin for 1/2 cup oil for even more pumpkin goodness (and less fat). While you are at it, make a double batch so you can pull some out of the freezer when someone drops by for coffee!
AMAZING!!! it was moist and yummie. My little girl loved it. I added a banana and reduce the sugar amount…so I got a pumpkin zucchini banana bread!! 🙂 beyond delicious 🙂 thank you ladies!
Karina — Ooo, love the addition of banana! So glad you liked it! xo
Pingback: Delightful Indulgence: Top 7 Pumpkin Recipes | Champagne Macarons
I made this because of some extra produce I was given and it was amazing!!! Everyone in my family loved it. Making it again today! Thank you so much!
★★★★★