Last updated: July 11, 2026
This pumpkin zucchini bread recipe is the answer when the garden is overflowing with zucchini and the pantry holds a forgotten can of pumpkin puree. The full recipe card is below, but read on for tips, variations, and everything needed to bake a perfectly tender, warmly spiced loaf.
What Makes This Pumpkin Zucchini Bread So Moist
The secret to an exceptionally moist quick bread lies in using two moisture-rich vegetables at once. Pumpkin puree adds dense, creamy body while shredded zucchini releases water into the batter as it bakes, keeping every slice soft for days.
Pumpkin Puree vs. Pumpkin Pie Filling
Use 100% pure pumpkin puree, not pumpkin pie filling. Libby’s Pure Pumpkin is the most widely available option and works perfectly here. Pumpkin pie filling contains added sugar and spices that will throw off the flavor balance of the bread.
How to Prepare the Zucchini
Shred the zucchini on the large holes of a box grater, then place it in a clean kitchen towel and wring out as much liquid as possible. Removing excess moisture prevents the batter from becoming too wet, which can result in a gummy center that never quite sets.
The Role of Oil vs. Butter
This recipe uses neutral vegetable oil rather than melted butter. Oil stays liquid at room temperature, which means the bread remains tender and sliceable even straight from the refrigerator. Avocado oil or light olive oil both work as substitutes without affecting the flavor.
Ingredients for Pumpkin Zucchini Bread
Every ingredient in this loaf serves a specific purpose. Understanding each one helps with confident substitutions and troubleshooting.
The Dry Ingredients
All-purpose flour provides structure. Baking soda is the primary leavener; the acidity in the pumpkin and brown sugar activates it for a good rise. A combination of ground cinnamon, nutmeg, ginger, and cloves creates the warm spice profile that pairs so well with both pumpkin and zucchini. A full teaspoon of fine sea salt is non-negotiable — it balances sweetness and amplifies every other flavor in the loaf.
The Wet Ingredients
Two large eggs bind the batter and add richness. Brown sugar contributes molasses depth that granulated sugar alone cannot replicate. A splash of pure vanilla extract rounds out the warm spice notes. The pumpkin puree and drained shredded zucchini together form the moist, flavorful base that defines this bread.
Optional Mix-Ins
Chopped walnuts or pecans add crunch and pair naturally with the fall spices. Chocolate chips — semi-sweet or dark — make this loaf feel more indulgent and are especially popular with children. Dried cranberries offer a tart contrast that works beautifully alongside the pumpkin. Stir any of these in at the very end, right before the batter goes into the pan.
How to Make Pumpkin Zucchini Bread Step by Step
This is a simple one-bowl quick bread that comes together in under 15 minutes of active prep time.
Mixing the Batter
Whisk together the flour, baking soda, salt, and spices in a large bowl. In a separate bowl, whisk the eggs, oil, brown sugar, pumpkin puree, and vanilla until smooth and uniform. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. Do not overmix; a few streaks of flour are fine. Fold in the squeezed zucchini and any optional mix-ins.
Preparing the Pan
Grease a standard 9×5-inch loaf pan generously with butter or nonstick spray, then line it with a strip of parchment paper that overhangs the long sides. This parchment sling makes it easy to lift the finished loaf out cleanly without it sticking to the corners.
Baking Time and Temperature
Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 55 to 65 minutes. The bread is done when a toothpick inserted into the center comes out with just a few moist crumbs — not wet batter. The top should be deep golden brown and domed. Tent the loaf loosely with aluminum foil after the first 40 minutes if the top is browning faster than the center is cooking through.
Cooling for Best Results
Let the bread cool in the pan for 15 minutes before lifting it out using the parchment sling. Then transfer it to a wire rack and allow it to cool completely before slicing. Cutting into a hot quick bread causes the interior to compress and appear underbaked, even when it is fully cooked.
Variations and Substitutions
This pumpkin zucchini bread recipe is highly adaptable to different dietary needs and ingredient availability.
Gluten-Free Version
Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend such as Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure. These blends contain xanthan gum, which provides the structure that gluten normally would. The texture will be slightly denser but still delicious.
Dairy-Free Version
This recipe contains no dairy by default, provided the optional mix-ins chosen are dairy-free. Check chocolate chip labels carefully; Enjoy Life brand semi-sweet mini chips are certified dairy-free and work well here.
Reducing the Sugar
The brown sugar can be reduced by up to one-quarter without significantly affecting the structure of the bread. For a naturally sweetened version, replace the sugar with an equal volume of coconut sugar, which adds a mild caramel flavor and behaves similarly in baking.
Mini Loaves and Muffins
The batter fills two standard 8×4-inch loaf pans or one dozen standard muffin cups. Mini loaves bake in 40 to 45 minutes; muffins bake in 18 to 22 minutes. Always test with a toothpick, as oven temperatures vary.
Storing and Freezing Pumpkin Zucchini Bread
Proper storage keeps this bread moist and flavorful for the better part of a week.
Room Temperature Storage
Wrap the cooled loaf tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. The moisture from the zucchini and pumpkin actually improves the texture overnight, making it even softer on day two.
Refrigerator Storage
In a sealed container, this bread keeps in the refrigerator for up to one week. Allow individual slices to come to room temperature for 10 minutes before eating, or warm them briefly in the microwave for 15 seconds.
Freezing Instructions
Pumpkin zucchini bread freezes exceptionally well. Wrap the cooled loaf or individual slices in plastic wrap, then in a layer of aluminum foil. Store in a zip-top freezer bag for up to three months. Thaw overnight in the refrigerator or at room temperature for two hours.
Serving Suggestions
This bread is satisfying on its own but pairs well with a range of accompaniments.
Spreads and Toppings
A thick smear of salted butter is the classic pairing. Cream cheese — plain or whipped with a little honey — adds a tangy richness. Maple butter, made by blending softened butter with pure maple syrup, leans into the autumn flavor profile. For a more dessert-like serving, a light drizzle of powdered sugar glaze made with milk and vanilla takes this loaf to another level.
Serving for Brunch
Slice the bread thick and toast individual slices in a skillet with a little butter for a lightly crisp exterior. Serve alongside scrambled eggs, fresh fruit, and strong coffee for a satisfying weekend brunch spread that works well from September through November when pumpkin season is at its peak.
The Origin of Pumpkin Zucchini Bread
Pumpkin bread as an American tradition dates to the mid-20th century, when canned pumpkin became a pantry staple widely available through brands like Libby’s, which has produced canned pumpkin in the United States since 1929. Zucchini bread became popular in the 1970s during a back-to-the-land movement that encouraged home gardeners to use every bit of their summer harvests. Combining the two was a natural evolution — both vegetables add moisture to quick breads, both benefit from warm spices, and together they produce a loaf that tastes deeply of autumn while using up ingredients that are often in surplus at the same time of year.
Bake this loaf once with the recipe card below and it will likely become a seasonal staple.
Pumpkin Zucchini Bread
A moist, warmly spiced loaf that combines pumpkin puree and shredded zucchini for the most tender quick bread you will bake all season.
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon fine sea salt
- 2 large eggs
- 3/4 cup (150g) packed brown sugar
- 1/2 cup (120ml) neutral vegetable oil
- 1 cup (245g) pure pumpkin puree
- 1 teaspoon pure vanilla extract
- 1 cup (120g) shredded zucchini, water squeezed out
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9x5-inch loaf pan and line with a parchment paper sling.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In a separate bowl, whisk the eggs, brown sugar, oil, pumpkin puree, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined.
- Fold in the squeezed zucchini until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55 to 65 minutes, tenting with foil after 40 minutes if the top browns too quickly, until a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool in the pan for 15 minutes, then lift out using the parchment sling and cool completely on a wire rack before slicing.
Notes
Squeeze the shredded zucchini very well -- excess moisture leads to a gummy center. Store wrapped at room temperature for up to 3 days or freeze for up to 3 months. Optional mix-ins: 1/2 cup chopped walnuts, pecans, or chocolate chips.
Nutrition Information:
Yield:
10Serving Size:
1 sliceAmount Per Serving: Calories: 248Total Fat: 12gSaturated Fat: 1gSodium: 310mgCarbohydrates: 33gFiber: 1gSugar: 18gProtein: 3g
This site provides estimated nutritional information. This information comes from online calculators. Although we try to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
Can the zucchini be left unpeeled before shredding?
Yes, the peel does not need to be removed. The skin is thin and soft enough that it becomes completely undetectable in the finished bread. Leaving it on saves time and adds a small amount of additional fiber.
Why did the bread sink in the middle?
A sunken center is most often caused by underbaking or by opening the oven door too early, which releases the heat before the structure of the bread has set. It can also happen if the zucchini was not drained well enough, adding excess moisture. Make sure to test with a toothpick at the minimum bake time and avoid opening the oven before the 50-minute mark.
Can frozen zucchini be used in this recipe?
Frozen shredded zucchini works well here. Thaw it completely in a colander overnight in the refrigerator, then squeeze out all excess liquid very thoroughly with a kitchen towel before adding it to the batter. Frozen zucchini releases significantly more water than fresh, so extra squeezing is essential.
Is it possible to use fresh pumpkin instead of canned?
Homemade pumpkin puree can be substituted in an equal amount by weight. Sugar pumpkins and butternut squash both produce excellent puree for baking. Roast the halved pumpkin cut-side down at 375 degrees Fahrenheit until tender, scoop out the flesh, and blend until completely smooth. The puree should be very thick; if it seems watery, strain it through a cheesecloth-lined colander for 30 minutes before using.
Can the recipe be doubled?
Yes, the recipe doubles easily. Bake two separate 9×5-inch loaves rather than attempting to fit the doubled batter into one pan. Baking times remain the same; test each loaf individually with a toothpick.
How can the bread be made less sweet?
Reduce the brown sugar by two to four tablespoons. The bread will still be pleasantly flavored from the pumpkin and spices without being overtly sweet, making it work as a breakfast bread rather than a dessert.
The Best Pumpkin Zucchini Bread Recipe to Bake This Season
This pumpkin zucchini bread recipe delivers everything a great quick bread should: a moist, tender crumb, bold warm spice flavor, and the quiet satisfaction of using two vegetables that might otherwise go to waste. It is the kind of loaf that fills the kitchen with the smell of autumn no matter what month it is baked in.
