Pumpkin Zucchini Bread

There’s something almost magical about pulling a warm loaf of Pumpkin Zucchini Bread from the oven. The cinnamon and cloves hit you first, followed by that sweet pumpkin aroma that makes the whole kitchen feel like fall—even if the weather outside hasn’t gotten the memo yet.

This bread combines two humble produce favorites, pumpkin and zucchini, into one incredibly moist, warmly spiced loaf. Pumpkin adds rich flavor and color, while shredded zucchini quietly works behind the scenes to keep every slice tender. And no, it doesn’t taste like vegetables. The zucchini knows its role and stays politely in the background.

I love recipes like this because they feel special without demanding professional baking skills. You can mix the batter with a stand mixer, hand mixer, or good old-fashioned wooden spoon. Better yet, one batch makes two loaves, so you can keep one for breakfast and share the other—or freeze it and congratulate yourself later.

Why You’ll Love This Pumpkin Zucchini Bread

• Wonderfully Moist: Pumpkin, zucchini, applesauce, and melted butter work together to create a soft, tender crumb.
• Simple to Make: No complicated baking techniques or fancy equipment are required.
• Makes Two Loaves: Enjoy one now and freeze, gift, or share the second.
• Family-Friendly: The warm spices and sweet pumpkin flavor make it appealing to kids and adults alike.
• Great for Meal Prep: Bake it ahead for easy breakfasts, snacks, lunchboxes, or afternoon coffee breaks.
• Easy to Customize: Add chopped nuts, chocolate chips, or dried cranberries when you want to switch things up.

The Secret Behind Pumpkin and Zucchini

Pumpkin and zucchini might sound like an unusual baking duo, but they’re surprisingly good partners.

Pumpkin puree brings natural moisture, earthy sweetness, and that gorgeous golden-orange color we associate with cozy fall baking. Zucchini contains plenty of moisture too, but when shredded and properly squeezed, it gives quick bread a tender texture without making the batter watery.

Then there’s applesauce. It adds another layer of moisture and subtle sweetness, while melted butter provides richness.

The result? A bread that’s soft rather than dry, flavorful without being overwhelmingly sweet, and sturdy enough to slice without falling apart in your hands.

As a chef, I’m always looking for ingredients that do more than one job. This recipe is full of them.

Pumpkin Zucchini Bread Ingredients

You’ll need:

• 3 large eggs
• 1 cup white sugar
• 1 cup brown sugar
• 1 cup pumpkin puree
• 1/2 cup butter, melted
• 1/2 cup applesauce
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1–2 cups shredded zucchini, squeezed dry

A quick note about the pumpkin: use plain pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices, which can throw off the balance of the recipe.

And when it comes to zucchini, squeezing is important. More on that in a minute.

How to Make Pumpkin Zucchini Bread

1. Prepare Your Oven and Pans

Preheat your oven to 350°F.

Grease and flour two loaf pans, making sure to coat the corners as well. Quick breads have an impressive talent for finding the one tiny spot you forgot to grease.

Set the prepared pans aside.

2. Mix the Eggs and Sugars

In a large mixing bowl, combine the eggs, white sugar, and brown sugar.

Mix until everything is well combined. You can use a stand mixer, hand mixer, or wooden spoon.

3. Add the Moist Ingredients

Add the pumpkin puree, melted butter, applesauce, and vanilla extract.

Mix again until the batter looks smooth and evenly combined.

The combination of brown sugar and pumpkin gives this bread a deeper, warmer sweetness than white sugar alone.

4. Combine the Dry Ingredients

In a separate bowl, whisk together:

• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Cinnamon
• Nutmeg
• Cloves

Mixing these ingredients separately helps distribute the leavening and spices throughout the flour. Nobody wants one bite with all the cloves and another with none.

5. Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the pumpkin mixture.

Mix gently until the flour is incorporated. Once you no longer see obvious streaks of dry flour, stop mixing.

Overmixing can encourage too much gluten development and make quick bread tougher instead of tender.

6. Fold in the Zucchini

Shred your zucchini and squeeze out the excess liquid using clean kitchen towels or paper towels.

Then fold the zucchini into the batter by hand until evenly distributed.

Don’t aggressively beat it into submission. A few gentle turns with a spatula or wooden spoon will do the job.

7. Fill the Loaf Pans

Divide the batter evenly between your two prepared loaf pans.

Smooth the tops lightly with a spatula so the batter is relatively even.

8. Bake

Bake at 350°F for 45–50 minutes.

Test the center with a toothpick or cake tester. It should come out clean or with a few moist crumbs rather than wet batter.

Because ovens and loaf pans vary, start checking around the 45-minute mark.

9. Cool Before Slicing

Allow the loaves to cool in their pans for 5–10 minutes.

Carefully remove them and transfer them to a wire rack to finish cooling.

Yes, warm bread smells like an invitation to immediately grab a knife. Give it a little time anyway. Cooling helps the crumb set, which means cleaner slices.

Chef Omar’s Tips for the Best Loaf

• Squeeze that zucchini. This is probably the most important little trick in the recipe. Zucchini can release a surprising amount of water. Removing the excess keeps your bread moist without turning it soggy.
• Measure flour carefully. Spoon the flour into your measuring cup and level it instead of packing it down. Too much flour can produce a dense loaf.
• Don’t overmix. Once the flour is incorporated, you’re basically done. Quick bread batter does not need an extended workout.
• Check both loaves. Even when two pans go into the oven together, one can occasionally finish a few minutes before the other.
• Let the bread rest. The aroma may have everyone hovering around your kitchen like hungry detectives, but waiting before slicing really does improve the texture.

This is exactly the sort of recipe I keep coming back to when I want something homemade without turning the kitchen into an all-day project. The first time you see how much zucchini disappears into that beautiful pumpkin batter, you may wonder whether anyone will notice. Usually, they notice only that they want another slice.

Easy Add-Ins and Variations

Once you’ve made the basic recipe, there’s plenty of room to play.

For a little crunch, fold chopped pecans or walnuts into the batter. Chocolate chips make the bread sweeter and more dessert-like, while dried cranberries add tartness that works beautifully with pumpkin and warm spices.

You can also sprinkle a little cinnamon sugar over the batter before baking for a lightly sweet, crackly top.

Just avoid piling in too many extras at once. The pumpkin and spices should still be the stars of the loaf.

Faqs about Pumpkin Zucchini Bread

Do I need to peel the zucchini?

No. The zucchini skin is tender and perfectly fine to leave on. Just wash the zucchini well before shredding.

Why do I need to squeeze the shredded zucchini?

Zucchini contains a lot of water. Removing excess moisture helps prevent the bread from becoming overly wet or gummy.

Can I use homemade pumpkin puree?

Absolutely. Homemade pumpkin puree works well as long as its consistency is similar to canned pumpkin. If your homemade puree is particularly watery, draining some excess liquid can help.

Can I add chocolate chips?

Yes! Chocolate chips are a delicious addition. Fold them in with the zucchini near the end of mixing.

Can I freeze Pumpkin Zucchini Bread?

Yes. Let the loaf cool completely before wrapping and freezing it. You can also freeze individual slices for convenient portions.

How do I know when the bread is finished baking?

Insert a toothpick or cake tester into the center. If it comes out without wet batter, the bread is ready. A few moist crumbs are perfectly fine.

Bring a Little Fall to Your Kitchen

There’s a reason quick breads earn permanent spots in family recipe collections. They’re uncomplicated, comforting, and forgiving enough for busy days when you don’t have the patience for complicated baking.

This Pumpkin Zucchini Bread checks all those boxes while delivering the warm cinnamon, nutmeg, clove, and pumpkin flavors that make fall baking so irresistible. The zucchini and applesauce keep every slice tender, and having two loaves means there’s plenty to share—or plenty to keep. No judgment here.

So grab those loaf pans, shred that zucchini, and get baking. Your kitchen is about to smell ridiculously good, and that first soft, spiced slice of Pumpkin Zucchini Bread will make the small amount of prep completely worth it.

More Cozy Recipes You’ll Love

If this Pumpkin Zucchini Bread has you ready to keep the oven warm, there are plenty more delicious ideas waiting for you at Pulse Recipes. Whether you’re using up extra zucchini or planning your next cozy breakfast, try one of these favorites:

• Turn more garden zucchini into something delicious with this easy baked zucchini recipe, a simple side dish that’s perfect for busy weeknight meals.
• If you love having homemade treats ready for breakfast, these healthy banana oatmeal muffins are another easy grab-and-go option for busy mornings.
• Keep those warm, comforting flavors going with this homemade apple spice cake, a cozy dessert that pairs beautifully with coffee or tea.
• For another homemade loaf worth adding to your baking list, try this sourdough discard cinnamon bread for plenty of sweet cinnamon flavor.

Made this Pumpkin Zucchini Bread? ⭐⭐⭐⭐⭐ Leave a star rating and review below! I’d love to hear how your loaves turned out, whether you added your own special twist, and if your family came back for a second slice. Your review also helps other home cooks discover and enjoy the recipe!

Pumpkin Zucchini Bread

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• Author: Omar
• Total Time: 1 hour 5 minutes
• Yield: 2 loaves (about 20 slices) 1x

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Description

This Pumpkin Zucchini Bread is soft, moist, and filled with cozy cinnamon, nutmeg, and clove flavor. Pumpkin puree, fresh zucchini, applesauce, and melted butter create a tender crumb, while brown sugar adds rich sweetness. One batch makes two loaves, making it perfect for fall breakfasts, afternoon snacks, meal prep, or sharing with family and friends.

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Ingredients

Scale 1x2x3x

• 3 large eggs
• 1 cup granulated white sugar
• 1 cup packed brown sugar
• 1 cup pumpkin puree
• 1/2 cup butter, melted
• 1/2 cup unsweetened applesauce
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1–2 cups shredded zucchini, squeezed dry

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Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two loaf pans and set aside.
2. In a large mixing bowl, combine the eggs, granulated sugar, and brown sugar. Mix until well combined.
3. Add the pumpkin puree, melted butter, applesauce, and vanilla extract. Mix until smooth.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
5. Gradually add the dry ingredients to the wet ingredients. Mix just until combined. Avoid overmixing.
6. Gently fold the shredded, squeezed zucchini into the batter by hand until evenly distributed.
7. Divide the batter evenly between the two prepared loaf pans and smooth the tops.
8. Bake for 45–50 minutes, or until a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs.
9. Let the loaves cool in their pans for 5–10 minutes.
10. Remove the bread from the pans and transfer to a wire rack. Allow it to cool before slicing and serving.

Notes

Squeeze as much excess moisture as possible from the shredded zucchini before adding it to the batter. This helps create moist bread without making the center soggy.

Use pure pumpkin puree rather than pumpkin pie filling, since pie filling contains additional sugar and spices.

For the best texture, mix the batter only until the flour disappears. Overmixing can make quick bread dense or tough.

Optional add-ins such as chopped walnuts, pecans, dried cranberries, or chocolate chips can be folded into the batter with the zucchini.

Baking time can vary depending on your oven and loaf-pan dimensions, so begin checking the bread around 45 minutes.

Allow the bread to cool completely before storing it in an airtight container.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 245 kcal
• Sugar: 22 g
• Sodium: 240 mg
• Fat: 6 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 1.5 g
• Protein: 3.5 g
• Cholesterol: 40 mg