Pumpkin Zucchini Bread

5 from 2 votes

Pumpkin Zucchini Bread is super moist, tender, and perfectly spiced! Cozy up with a slice for your new favorite Fall breakfast or little treat. This easy-one bowl recipe is ready to bake in no time–and you probably have all the ingredients on hand!

Prep Time10

Cook Time50

Total Time1

Course: Bread

Cuisine: American

Keyword: fall bread, pumpkin bread, quick bread, zucchini bread

Servings: Slices

Author: Stephanie Wise

Ingredients

2 cups zucchini shredded, about 2 medium zucchini
3 cups all-purpose flour
2 ½ teaspoons pumpkin pie spice
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup granulated sugar
1 cup brown sugar packed
1 cup pumpkin purée
1 cup vegetable oil
1 tablespoon vanilla extract
3 large eggs
½ cup pepitas rough-chopped, for topping (optional)

US Customary - Metric

Instructions

Preheat the oven to 350°F. Spray two 9” x 5” loaf pans and coat with granulated sugar. Tap out any excess sugar. You can use it in the recipe if you want!
Place shredded zucchini in a colander. Cover with a layer of paper towels to absorb some of the liquid. Set aside while you prepare the batter.
In a large bowl, whisk together all-purpose flour, baking soda, baking powder, kosher salt and pumpkin pie spice. Set aside.
In a separate large bowl, whisk together light brown sugar, sugar, oil, and eggs until smooth and no streaks of egg are visible. Whisk in pumpkin puree and vanilla.
Whisk dry ingredients into pumpkin mixture until partially incorporated. Tap out the whisk. Add zucchini and finish mixing with a rubber spatula until just incorporated.
Divide between the two prepared pans. If you so choose, top with pepitas. Bake in a preheated oven for 45-60 minutes, rotating about halfway through.
Cool for 10 minutes in the pan. Turn out to finish cooling completely on a wire rack.

Notes

Makes 2 loaves (9-by-5-inch loaves).

Variations – Add mix-ins like chocolate chips or dried fruit and nuts!

Substitutions – Replace the vegetable oil with coconut oil.

Storage – Cool baked pumpkin zucchini bread completely. Then wrap well in plastic wrap or parchment. Store at room temperature for up to a week, in the refrigerator for up to two weeks, or frozen for up to three months.

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