Why You’ll Love This Recipe

Pumpkin zucchini bread is the perfect combination of moist texture, warm spices, and wholesome ingredients. This delightful bread brings together the earthy sweetness of pumpkin with the subtle freshness of zucchini, creating a comforting treat ideal for any time of the day. Whether you enjoy it for breakfast, as a snack, or a dessert, this bread is sure to become a household favorite. It is easy to make, freezes well, and stays moist for days. Plus, it is a great way to use up extra zucchini while incorporating the seasonal goodness of pumpkin.

Ingredients

All-purpose flour
Baking soda
Baking powder
Ground cinnamon
Ground nutmeg
Ground ginger
Salt
Granulated sugar
Brown sugar
Eggs
Pumpkin puree
Grated zucchini
Vegetable oil
Vanilla extract
Chopped nuts (optional)
Chocolate chips (optional)

Directions

Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper for easy removal.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
Combine wet ingredients: In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar until light and creamy. Add the pumpkin puree, grated zucchini, vegetable oil, and vanilla extract. Mix until well combined.
Incorporate dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix to ensure a tender loaf.
Add mix-ins: If using, fold in chopped nuts and chocolate chips for added texture and flavor.
Bake the bread: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Cool and serve: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Variations

Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
Healthier Option: Replace half the vegetable oil with unsweetened applesauce for a lighter version.
Spiced Twist: Add a pinch of cloves or allspice for extra warmth.
Nut-Free Alternative: Skip the nuts or replace them with seeds like sunflower or pumpkin seeds.
Sweeter Variation: Use raisins or dried cranberries instead of chocolate chips for a natural sweetness.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 10 minutes
Servings: 8-10 slices

Storage/Reheating

Room Temperature: Store the bread in an airtight container for up to 3 days.
Refrigeration: Keep in the fridge for up to a week for extended freshness.
Freezing: Wrap slices individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Reheating: Warm slices in the microwave for 10-15 seconds or in a toaster oven for a freshly baked taste.

FAQs

How do I prevent my pumpkin zucchini bread from being too soggy?

Ensure you squeeze out excess moisture from the grated zucchini before adding it to the batter. This helps prevent excess moisture from making the bread too dense.

Can I use fresh pumpkin instead of canned puree?

Yes! Cook and mash fresh pumpkin until smooth, then use it in place of canned pumpkin puree.

Do I need to peel the zucchini before grating?

No, zucchini skin is soft and blends well into the batter, adding extra nutrients and texture.

Can I make muffins instead of a loaf?

Absolutely! Divide the batter into a muffin tin and bake at 350°F for 20-25 minutes.

Can I use whole wheat flour?

Yes, but the texture will be denser. You can use half whole wheat and half all-purpose flour for a balanced result.

What’s the best way to keep the bread moist?

Storing it in an airtight container and wrapping it in plastic wrap helps retain moisture. Adding a slice of apple inside the container can also keep it soft.

Is it possible to make this bread vegan?

Yes! Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and substitute the oil with coconut or avocado oil.

Can I add a streusel topping?

Definitely! A simple streusel of brown sugar, flour, butter, and cinnamon will add a delightful crunch.

What if my bread sinks in the middle?

This can happen if the bread is underbaked or if the batter was overmixed. Ensure you bake it long enough and mix the ingredients just until combined.

Can I double the recipe?

Yes, just use two loaf pans and adjust baking time as needed. Check for doneness with a toothpick.

Conclusion

Pumpkin zucchini bread is the ultimate cozy treat, blending the rich flavors of fall with the fresh touch of zucchini. Its moist texture, delicious spice blend, and versatility make it a must-try recipe. Whether enjoyed fresh from the oven, toasted with butter, or stored for later, this bread is sure to be a favorite. Give it a try and savor the warm, comforting taste in every bite!

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