Name: Pumpkin Zucchini Bread Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 1 1/2 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; 2 large eggs; 1 cup granulated sugar; 1/2 cup packed brown sugar; 1/2 cup vegetable oil; 1 cup canned pumpkin puree; 1 cup finely grated zucchini, squeezed dry; 1 teaspoon vanilla extract; 1/2 cup chopped walnuts or pecans; 1/2 cup chocolate chips

Pumpkin Zucchini Bread Recipe tastes like cozy fall spices met moist summer zucchini and decided to become best friends in your oven, with a super tender crumb and just the right sweetness. It works for busy families, meal preppers, and anyone who wants a quick snack or breakfast that comes together in about 15 minutes of prep and about 55 minutes of bake time. I tested versions of this loaf so many times that my neighbors started “checking on me” right around the time it cooled.

Why Pumpkin Zucchini Bread Recipe Is Worth It

This pumpkin zucchini bread recipe gives you the best of both worlds: rich pumpkin flavor and extra moisture from shredded zucchini. The texture stays soft and tender, not gummy, and it slices beautifully for breakfast, snacks, or dessert.

You mix everything in a couple of bowls, pour it into a loaf pan, and let the oven handle the rest. The recipe uses pantry staples, so you probably own most of what you need already, and the batter stays very forgiving if you tweak spices or sweetness.

“This pumpkin zucchini bread recipe tastes like a bakery loaf, stays moist for days, and disappears in one afternoon at my house. ★★★★★”

Ingredients You Need

Dry ingredients

1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon fine sea salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger

You can use a good quality 1:1 gluten free baking flour if you want a gluten free version. I like Bob’s Red Mill 1:1 or King Arthur Measure for Measure because they behave closest to regular flour.

Wet ingredients

2 large eggs, room temperature
1 cup canned pumpkin puree (not pumpkin pie filling)
1 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 cup neutral oil (canola, vegetable, or light olive oil)
1 teaspoon vanilla extract

Use pure pumpkin puree from a can for consistent texture; Libby’s and store brands both work well. If your pumpkin looks very watery, blot it lightly with a paper towel to avoid a heavy loaf.

Zucchini

1 cup finely shredded zucchini, lightly packed (about 1 small to medium zucchini)

Shred the zucchini on the small holes of a box grater. Pat it gently with a clean towel to remove excess moisture, but do not squeeze it dry or the bread will lose moisture.

Optional mix ins

1/2 to 3/4 cup chocolate chips or chunks
1/2 cup chopped walnuts or pecans
2 tablespoons pumpkin seeds for topping

Chocolate chips turn this into more of a dessert loaf. Nuts and pumpkin seeds add crunch and make the slices feel bakery style.

Equipment list

1 large mixing bowl
1 medium mixing bowl
Whisk and rubber spatula
Box grater for zucchini
Measuring cups and spoons
9 x 5 inch loaf pan
Parchment paper and nonstick spray
Toothpick or thin knife to test doneness

Quick Tips & substitutions

Use room temperature eggs so they mix smoothly and help the bread rise evenly.
Blot zucchini lightly; keep some moisture so the pumpkin zucchini bread stays tender.
Swap half the oil with plain Greek yogurt for a lighter texture that still tastes rich.
Use coconut sugar in place of brown sugar if you want a deeper caramel flavor.
Choose pumpkin pie spice in place of individual spices; use 2 1/2 teaspoons total.
Stir the batter gently; stop mixing as soon as no dry flour streaks remain.
Line the loaf pan with parchment and leave a little overhang so you lift the bread out easily.
Check doneness early at 50 minutes; every oven runs a little different.

How to Make Pumpkin Zucchini Bread Recipe

Mix the dry ingredients

In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Break up any little clumps of spices so they spread evenly. Set this bowl aside while you mix the wet ingredients.

Combine the wet ingredients

In a large bowl, whisk the eggs until they look slightly frothy. Add granulated sugar and brown sugar, then whisk until the mixture looks thick and a bit lighter in color. Pour in the pumpkin puree, oil, and vanilla, then whisk again until the mixture looks smooth and glossy.

Add zucchini and dry ingredients

Fold the shredded zucchini into the wet mixture with a spatula. Sprinkle the dry ingredients over the top and gently fold everything together. Stop as soon as you see no dry flour; the batter should look thick but pourable.

If you want chocolate chips or nuts, fold them in now. Scrape the sides and bottom of the bowl so no pockets of flour hide underneath.

Prep the pan and fill

Heat your oven to 350°F and place a rack in the center. Spray a 9 x 5 loaf pan with nonstick spray, then line it with a strip of parchment that hangs over the long sides. This step makes it easy to lift the pumpkin zucchini bread out after it cools.

Pour the batter into the pan and smooth the top with a spatula. Sprinkle pumpkin seeds or a few extra chocolate chips on top if you want a bakery style finish.

Bake the bread

Place the pan in the center of the oven. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. If the top browns too quickly, tent it loosely with foil near the end of baking.

The bread should feel set in the center and spring back lightly when you tap it. Your kitchen will smell like fall at this point, and you will want to cut it early, but hold off a bit.

Cool and slice

Place the pan on a wire rack and let the bread cool in the pan for 15 minutes. Use the parchment overhang to lift the loaf out of the pan and set it directly on the rack. Let it cool completely before slicing so it holds its shape and stays moist.

Use a sharp serrated knife to cut even slices. Wipe the knife between cuts if you added chocolate chips so the slices stay neat.

Recipe Variations

Gluten free: Use a 1:1 gluten free flour blend and add 1 extra tablespoon oil to keep the crumb soft.
Dairy free: The base recipe already avoids dairy; just choose dairy free chocolate chips if you use them.
Vegan: Replace eggs with 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, rested 10 minutes) and use dairy free chips.
Low sugar: Cut granulated sugar to 3/4 cup and brown sugar to 1/4 cup; the bread will taste less sweet but still moist.
Low carb style: Use a low carb baking blend in place of flour and a granulated sweetener that measures like sugar, and expect a slightly denser loaf.
Extra protein: Swap 1/4 cup flour with 1/4 cup unflavored or vanilla protein powder and watch the bake time, since it may finish a bit sooner.
Add ins: Stir in shredded coconut, chopped dates, or dried cranberries for extra texture and flavor.

Ways to Serve Pumpkin Zucchini Bread Recipe

Serve slices warm with a little butter or coconut oil on top.
Toast a slice and add a smear of cream cheese or almond butter for breakfast.
Pack a slice in lunchboxes with apple slices and a cheese stick.
Cut into cubes and serve as part of a brunch board with yogurt and fresh fruit.
Warm a slice and top it with a scoop of vanilla ice cream for dessert.

Storage Success

Let the pumpkin zucchini bread cool completely before you store it, or condensation will make the crust soggy. Wrap the loaf tightly in plastic wrap or place slices in an airtight container, then keep it at room temperature for up to 3 days. Move it to the fridge after that point if you want a couple more days of freshness.

You can also freeze slices in a single layer, then stack them in a freezer bag for up to 3 months. Reheat from frozen in the microwave for 20 to 30 seconds or in a low oven until warm.