Pumpkin Zucchini Spice Bread

A moist, lightly spiced quick bread that marries earthy pumpkin with fresh zucchini for a tender crumb and rich autumnal aroma. Perfect for breakfast, afternoon tea, or a cozy dessert, it offers an effortless way to use late-summer zucchini while welcoming pumpkin season.

Why You’ll Love This Recipe

1. Exceptional Moisture – Shredded zucchini adds natural moisture without overpowering flavor.

2. One-Bowl Ease – Minimal equipment and no mixer required.

3. Balanced Warm Spices – Cinnamon, nutmeg, ginger, and cloves create classic fall notes without being cloying.

4. Versatile – Accepts nuts, chocolate chips, or dried fruit without altering the base recipe.

5. Freezer-Friendly – Retains texture and flavor after thawing, allowing advance preparation.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Baking soda

• Fine sea salt

• Ground cinnamon

• Ground nutmeg

• Ground ginger

• Ground cloves

• Granulated sugar

• Light brown sugar

• Neutral oil (such as canola or sunflower)

• Large eggs

• Pure pumpkin purée (unsweetened)

• Vanilla extract

• Fresh zucchini, grated and well-drained

• Optional add-ins: chopped walnuts, pecans, or semi-sweet chocolate chips

Directions

1. Prepare Pan & Oven Preheat oven to 175 °C / 350 °F. Grease a 23 × 13 cm / 9 × 5 inch loaf pan and line with parchment, leaving overhang for easy removal.

2. Combine Dry Ingredients In a large bowl whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly dispersed.

3. Blend Wet Ingredients In a separate bowl whisk granulated sugar, brown sugar, oil, eggs, pumpkin purée, and vanilla until smooth.

4. Unify Batter Pour wet mixture into dry. Stir gently until almost combined; a few streaks of flour may remain. Fold in well-drained zucchini (and any optional add-ins) just until batter is homogenous.

5. Bake Transfer batter to prepared pan, smoothing the top. Bake 55–65 minutes, or until a skewer inserted at center emerges clean or with a few moist crumbs.

6. Cool Let bread rest in pan 10 minutes, then lift out via parchment and cool completely on a wire rack before slicing.

Servings and Timing

• Yield: 1 loaf (about 12 standard slices)

• Prep Time: 15 minutes

• Bake Time: 55–65 minutes

• Cooling Time: 20 minutes

• Total Time: Approximately 1 hour 30 minutes

Variations

• Nutty Crunch: Fold ½ cup chopped toasted walnuts or pecans into the batter.

• Chocolate Swirl: Replace ⅓ cup flour with cocoa powder and add ¾ cup chocolate chips for a marbled effect.

• Whole-Grain Boost: Substitute up to half of the all-purpose flour with white whole-wheat flour; add 1 tablespoon extra pumpkin purée if batter seems thick.

• Gluten-Free: Use a cup-for-cup gluten-free baking blend and add ½ teaspoon xanthan gum if not already included in the mix.

• Mini Loaves or Muffins: Divide batter among greased mini-loaf pans (about 4) or standard muffin tins (yielding 14–16 muffins); reduce bake time to 25–30 minutes.

Storage/Reheating

• Room Temperature: Wrap cooled loaf in parchment and store in an airtight container up to 3 days.

• Refrigerator: Extends freshness to 7 days; bring to room temperature before serving for best texture.

• Freezer: Freeze whole or sliced bread tightly wrapped in plastic, then foil, up to 3 months. Thaw overnight in the refrigerator or 2 hours at room temperature.

• Reheating: Warm individual slices in a 150 °C / 300 °F oven for 8 minutes or in the microwave at 50 % power for 20 seconds.

FAQs

Can I use fresh pumpkin instead of canned?

Yes. Roast, purée, and thoroughly drain fresh pumpkin; measure equal weight to canned purée to maintain correct moisture balance.

Do I need to peel the zucchini?

No. The skin is tender and provides color flecks; simply wash, grate, and squeeze out excess liquid.

Why squeeze zucchini dry?

Removing excess water prevents a gummy crumb and ensures the bread rises properly.

Can I reduce the sugar?

Up to 25 % reduction (about ¼ cup total) is generally safe; more may affect moisture and browning.

How do I know when the bread is fully baked?

A skewer inserted in the center should emerge clean or with just a few moist crumbs; an instant-read thermometer will register 93 °C / 200 °F.

May I substitute applesauce for oil?

You can replace up to half the oil with unsweetened applesauce, though the crumb will be slightly denser.

Is the batter suitable for a bundt pan?

Yes. Use a 6-cup bundt pan, grease thoroughly, and bake 40–45 minutes; test for doneness as usual.

Can I add raisins or cranberries?

Certainly; fold in ½ cup dried fruit, but hydrate raisins first in warm water for 10 minutes to avoid drawing moisture from the loaf.

How long should I wait before slicing?

Allow the loaf to cool completely—at least one hour—to prevent crumbling and enhance flavor.

What causes a sunken center?

Most often under-baking, inaccurate leavening measurements, or opening the oven door too early. Verify oven temperature and do not disturb the loaf during the first 40 minutes.

Conclusion

Pumpkin Zucchini Spice Bread unites late-summer produce with fall flavors in a single, adaptable loaf. Its straightforward preparation, fragrant spice profile, and excellent keeping qualities make it a reliable addition to any baker’s repertoire—whether for weekday breakfasts, holiday brunches, or thoughtful homemade gifts

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