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.
Ingredients
- 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
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two loaf pans and set aside.
- In a large mixing bowl, combine the eggs, granulated sugar, and brown sugar. Mix until well combined.
- Add the pumpkin puree, melted butter, applesauce, and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients. Mix just until combined. Avoid overmixing.
- Gently fold the shredded, squeezed zucchini into the batter by hand until evenly distributed.
- Divide the batter evenly between the two prepared loaf pans and smooth the tops.
- 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.
- Let the loaves cool in their pans for 5–10 minutes.
- 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