This Pumpkin Zucchini Bread is a soft, moist treat that combines the warm flavors of pumpkin with the goodness of zucchini. It’s perfect for breakfast or a snack!
Baking this bread fills the house with a cozy smell that makes everyone happy. I love adding walnuts for crunch or a sprinkle of cinnamon for some extra warmth. Yum!
Key Ingredients & Substitutions
All-Purpose Flour: This is the main base for your bread. You can substitute with whole wheat flour for a heartier texture. Just remember, whole wheat can make it denser, so you might need to adjust the liquid a bit.
Vegetable Oil: I like using vegetable oil for its neutral taste. If you’re looking for a healthier alternative, you can use applesauce or Greek yogurt to replace some of the oil, which keeps the bread moist.
Canned Pumpkin Puree: It adds moisture and flavor. If you have fresh pumpkin, you can roast and puree it, though it may require extra time. Also, butternut squash puree works great if you’re in a pinch.
Zucchini: Ensure to grate and squeeze out the excess moisture; this prevents your bread from becoming soggy. If zucchini isn’t available, swap it with grated carrots for a similar effect.
Nuts: I love adding walnuts or pecans for crunch. You can leave them out entirely for a nut-free version or use seeds like pumpkin or sunflower seeds as a substitute.
How Do You Ensure Your Bread is Moist and Flavorful?
Getting the right moisture level and flavor is the key to perfect Pumpkin Zucchini Bread. Here are some helpful tips:
- Always squeeze out excess moisture from the grated zucchini. Too much water can make the bread soggy.
- Mixing the wet ingredients correctly is essential. Be sure to blend eggs and sugar until creamy to help with the rise.
- Don’t overmix once you add dry ingredients. Mixing just until combined helps keep the bread tender.
- Use a toothpick to test for doneness. If it comes out clean, your bread is ready!
Letting the bread cool completely on a wire rack allows it to set, preventing it from becoming gummy. Enjoy baking!
How to Make Pumpkin Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
Wet Ingredients:
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
Extras:
- 1 ½ cups grated zucchini (squeeze out excess moisture)
- Optional: ½ cup chopped walnuts or pecans
How Much Time Will You Need?
This delicious Pumpkin Zucchini Bread takes about 20 minutes to prepare and 55-65 minutes to bake. Total time adds up to around 1 hour and 30 minutes, including the cooling time. So, get comfy and enjoy the delightful aroma as it bakes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This helps ensure even cooking. While the oven heats up, grease a 9×5-inch loaf pan or line it with parchment paper for easy removal later.
2. Combine the Dry Ingredients:
In a medium bowl, whisk together all the dry ingredients: flour, baking soda, baking powder, spices, and salt. Mix well to make sure everything is evenly distributed. This step is important for getting the right flavor in every bite!
3. Mix the Wet Ingredients:
In another large bowl, beat the eggs and sugar together until they’re nice and smooth. Then, add the vegetable oil, pumpkin puree, and vanilla extract. Give it a good mix until everything is well combined and creamy.
4. Combine Wet and Dry Ingredients:
Slowly add the dry mixture into the wet mixture, stirring gently. Mix until just combined; be careful not to overmix, as this can make the bread tough.
5. Fold in the Zucchini and Nuts:
Now it’s time to fold in the grated zucchini and, if you’re using them, the nuts. This adds flavor and great texture to your bread!
6. Prepare to Bake:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Make sure it’s even so it bakes nicely.
7. Time to Bake:
Place the loaf pan in the preheated oven and bake for 55-65 minutes. To check if it’s done, insert a toothpick into the center; if it comes out clean, your bread is good to go!
8. Cool and Enjoy:
Once baked, let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. Slicing it while still warm is tempting, but waiting a bit will make it easier to cut. Enjoy your delicious Pumpkin Zucchini Bread!
Can I Use Fresh Zucchini Instead of Grated Zucchini?
Absolutely! Just make sure to grate and squeeze out the excess moisture from fresh zucchini before adding it to the batter. This will help maintain the right texture in your bread.
How Should I Store Leftover Pumpkin Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap or aluminum foil and refrigerate for up to a week. You can also freeze slices for up to 3 months!
Can I Substitute the Granulated Sugar?
Yes! You can use brown sugar for a deeper flavor, or try coconut sugar or maple syrup as alternatives. If you use liquid sweeteners like maple syrup, reduce other liquids slightly to maintain the right batter consistency.
Can I Add Other Mix-Ins to This Bread?
Definitely! Feel free to add chocolate chips, dried fruit, or even spices like cloves or allspice for a unique twist. Just remember not to exceed ½ to 1 cup of additional ingredients so that your batter remains balanced.
