This moist pumpkin zucchini bread is the perfect fall treat! Packed with pumpkin and fresh zucchini, it’s bursting with yummy flavors and is great for breakfast or a snack.
Honestly, it’s like getting a warm hug in a slice! I love to enjoy a piece with my morning coffee—what’s better than that? Plus, it’s a sneaky way to get some veggies in!
Key Ingredients & Substitutions
Pumpkin Puree: This provides moisture and a slight sweetness. You can use canned pumpkin for convenience, or roast and puree fresh pumpkin. If you need a lighter option, unsweetened applesauce works too.
Zucchini: Grated zucchini adds moisture, making this bread super soft. If zucchini isn’t available, shredded carrots can also work, giving a slightly different but yummy flavor.
Oils: Vegetable oil is standard for moisture. Coconut oil can also give a lovely taste. If you’re looking for a healthier option, applesauce can replace the oil, though the texture may be slightly different.
Spices: The warm spices (cinnamon, nutmeg, cloves, ginger) really enhance the bread’s flavor. Feel free to adjust them based on your preference—more cinnamon for extra warmth or omit one if you don’t have it.
How Do I Ensure My Bread is Moist and Fluffy?
To achieve that perfect moist texture, measuring your ingredients accurately is key. Use the spoon and level method for flour instead of scooping directly from the bag. This prevents packing down the flour, which can make the bread dense.
- Grate the zucchini and squeeze out excess liquid with a clean kitchen towel. Too much moisture can make the bread soggy.
- Be careful not to overmix the batter once you combine the wet and dry ingredients. Just mix until the flour is incorporated for a lighter loaf.
- Check for doneness by inserting a toothpick—if it comes out with a few crumbs, you’re good. Overbaking can dry it out, so keep an eye on it during the last few minutes.
Moist Pumpkin Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 cup pumpkin puree (canned or fresh)
- 1 medium zucchini, grated (about 1 to 1 1/2 cups)
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Optional Add-ins:
- 1/2 cup chopped walnuts or pecans
- 1/2 cup raisins or chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 60-70 minutes to bake. Make sure to let your bread cool for about 10 minutes in the pan once it’s done, then transfer it to a wire rack to cool completely. In total, you can expect to spend around 1 hour and 30 minutes to enjoy this delicious bread!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Take a 9×5-inch loaf pan, grease it with some butter or oil, and dust it with flour to prevent sticking. Alternatively, you can line it with parchment paper for easy removal later.
2. Mix the Wet Ingredients:
In a large mixing bowl, use a whisk to combine the eggs, granulated sugar, brown sugar, and vegetable oil. Mix until the mixture is smooth and creamy. Then, add in the pumpkin puree, grated zucchini, and vanilla extract, stirring until everything is well combined.
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, cloves, and ginger). This ensures that your leavening agents and spices are evenly mixed.
4. Mix It All Together:
Gradually add the dry mixture to the wet mixture. Fold everything together gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps!
5. Add Optional Ingredients:
If you’d like some crunch or sweetness, fold in the chopped nuts and/or raisins or chocolate chips at this stage. These add-ins will enhance the flavors of your bread!
6. Bake the Bread:
Pour the batter into the prepared loaf pan and spread it evenly. Place it in your preheated oven and bake for about 60 to 70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few crumbs.
7. Cool and Serve:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully take it out of the pan and place it on a wire rack to cool completely. Once it’s cooled down, slice it up and enjoy your moist pumpkin zucchini bread! It’s especially delicious with a smear of butter or cream cheese.
This recipe yields one loaf of moist, flavorful bread that can be enjoyed any time of the year, but it’s particularly delightful in the fall!
Frequently Asked Questions (FAQ)
Can I Use Frozen Zucchini or Pumpkin Puree?
Yes, you can definitely use frozen zucchini or pumpkin puree! Make sure to thaw the zucchini completely and drain any excess moisture before grating. For pumpkin puree, thaw it in the refrigerator overnight or use the microwave in short bursts until thawed, taking care not to heat it too much.
How Can I Make This Bread Healthier?
You can make a few simple substitutions for a healthier version! Replace half of the all-purpose flour with whole wheat flour for added fiber. Use unsweetened applesauce instead of some or all of the oil to reduce fat and calories. Lastly, you can cut down on sugar by using a sugar substitute or reducing the total amount of sugar by one-third without significantly affecting the taste.
What’s the Best Way to Store Leftovers?
Store any leftover pumpkin zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator, where it can stay fresh for up to a week. You can also freeze slices for up to 3 months—just thaw and enjoy them as needed!
Can I Add Other Ingredients to the Bread?
Absolutely! Feel free to get creative. You can add mix-ins like dried cranberries, chopped apples, or even a swirl of cream cheese for extra flavor. Just make sure the total volume of add-ins doesn’t exceed 1 cup to keep the texture balanced.
