The first time I baked pumpkin zucchini bread was on a rainy October morning. The windows were fogged, the air smelled of wet leaves, and I wanted something that felt like a warm hug. As the loaf baked, cinnamon and pumpkin filled the kitchen, cozy and nostalgic. Each slice was tender and moist, with the zucchini adding softness without changing the flavor. This bread quickly became more than just food, it became a ritual. Now, whenever autumn returns, I bake it again, sharing slices with friends over coffee or tucking a piece into my kids’ lunch boxes.
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The Story Behind My Pumpkin Zucchini Bread
My love for pumpkin zucchini bread started with my grandmother. She was famous in our family for her pumpkin loaves, and every October her house smelled like spice and sugar. When I began cooking on my own, I remembered her words: zucchini makes bread tender without adding heaviness. One summer, a neighbor gifted me too many zucchinis, and I thought, “Why not add them to pumpkin bread?” That first experiment was magic. The bread had the pumpkin flavor I adored, but with an even softer crumb. It reminded me of my grandmother’s kitchen while also creating something new and mine.
What I love most about this bread is how it fits into daily life. It’s not just a dessert—it’s breakfast with coffee, an afternoon snack, or even a gift for a friend. Pumpkin puree adds sweetness and a golden hue, while zucchini keeps every bite moist. According to the USDA, zucchini is rich in vitamin C and fiber, making it a wholesome addition. Together, they create a loaf that celebrates fall, balances tradition with creativity, and turns simple ingredients into lasting memories at the table.
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Pumpkin Zucchini Bread (Moist and Delicious)
This pumpkin zucchini bread is moist, spiced, and perfect for fall. Made with pumpkin puree, shredded zucchini, and a cream cheese glaze, it’s a cozy loaf ideal for breakfast or dessert.
- Total Time: 1 hour 5 minutes
- Yield: 2 loaves 1x
Ingredients
3 cups all-purpose flour
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 eggs
2 cups sugar
1/3 cup vegetable oil
1 cup pumpkin puree (not pie filling)
2 cups shredded zucchini (un-drained)
1/2 cup chopped walnuts or mini chocolate chips
Glaze: 1/4 cup cream cheese, 4 tbsp powdered sugar, 3–4 tbsp light cream
Instructions
- Prepare: Preheat oven to 350°F (175°C) and grease 2 loaf pans.
- Mix dry: Whisk flour, cinnamon, baking powder, baking soda, and salt.
- Mix wet: In another bowl, beat eggs, sugar, oil, and pumpkin puree until smooth.
- Combine: Fold wet mixture into dry, then gently stir in zucchini and walnuts or chocolate chips.
- Bake: Divide batter into pans, reduce oven to 325°F, and bake 45–55 minutes until a toothpick comes out clean.
- Glaze: Cool completely, then drizzle with cream cheese glaze before slicing.
Notes
Do not drain zucchini, its natural moisture keeps the bread soft. For nut-free, substitute chocolate chips. Bread can be frozen up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 18g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Ingredients That Make This Bread Special
Whenever I bake pumpkin zucchini bread, I think about the way simple ingredients come together to create comfort. Each one plays a role, and knowing why helps me appreciate the process even more.
Pumpkin Puree
The pumpkin gives the loaf its golden color and gentle sweetness. It also keeps the bread moist without making it heavy. I always use canned puree, not pie filling, so I can control the spice and sugar myself.
Zucchini
This humble vegetable disappears into the batter, but it adds incredible tenderness. I never drain it, the natural water content keeps every slice soft. It’s also a lovely way to use up garden zucchini without anyone guessing it’s inside.
Spices and Flour
Cinnamon is the heart of the flavor, with flour creating the structure that holds everything together. Sometimes I sprinkle in nutmeg or cloves for a deeper autumn vibe. When the warm scent hits the air, it feels like fall has truly arrived.
Step-by-Step Instructions with Extra Tips
Whenever I bake this bread, I like to slow down and enjoy each part of the process. These steps make it easy, even if you’re new to baking.
Preparation
Grease two loaf pans and preheat the oven. I take a moment here to line up my spices and ingredients, savoring the calm before the mixing begins. This little ritual makes the bake feel special, even on an ordinary weekday.
| Step | Details |
|---|---|
| 1 | Whisk flour, cinnamon, baking powder, soda, and salt together. |
| 2 | Whisk eggs, sugar, oil, and pumpkin puree until smooth. |
| 3 | Combine wet and dry, then fold in zucchini and walnuts or chips. |
| 4 | Bake until golden and a toothpick comes out clean. |
Baking
As the pans slide into the oven, the transformation begins. The smell of warm spice spreads, filling every corner with comfort. The key is patience, check too early and the bread collapses, but wait just long enough and you’re rewarded with loaves that rise proudly, golden on top, tender inside. It’s a rhythm I’ve come to cherish every autumn.
Cooling and Glazing
After about twenty minutes, I ease the loaves from the pans and let them cool. Then comes the glaze: cream cheese, powdered sugar, and a splash of cream. It drapes over the bread in silky ribbons. My favorite moment is slicing a glazed loaf and enjoying it with blueberry cobbler coffee. It feels indulgent, but also grounding, like the best parts of fall captured on a plate.
Variations and Serving Ideas
The beauty of this bread is its versatility. A few small changes can make it feel brand new, which keeps me baking it all season long.
Chocolate Chip Delight
My children adore the version with chocolate chips. They melt into gooey pockets that make each bite a little sweeter. When friends come over, I often serve this alongside strawberry crunch poke cake. The mix of chocolate, pumpkin, zucchini, and strawberry feels like a celebration of harvest flavors, cheerful and bright on the table.
| Variation | Add-In |
|---|---|
| Chocolate chip | ½ cup mini chocolate chips |
| Nut lover | ½ cup chopped walnuts |
| Spiced | Nutmeg and cloves |
Nut Lovers
On days I crave crunch, I double the walnuts. Their toasty flavor balances the bread’s soft crumb perfectly. I’ve served this rustic version with zucchini with tomato at a fall dinner. The pairing of savory zucchini with sweet zucchini bread surprises guests, reminding us how versatile this humble vegetable can be.
No-Bake Treat Pairing
For casual family nights, I love pairing slices with homemade Snickers bars. The chewy caramel and chocolate contrast beautifully with the tender crumb of the bread. It’s indulgent without being fussy, perfect for movie marathons or cozy evenings by the fire.
Final Thoughts
Baking pumpkin zucchini bread always feels like slowing down time. From whisking flour to watching the glaze drip, every step is filled with small joys. The loaf is more than food, it’s a reminder that comfort often comes from the simplest ingredients. Each bite brings together pumpkin’s sweetness, zucchini’s tenderness, and spice’s warmth. It’s a loaf that holds memory as much as flavor, connecting me back to kitchens I’ve loved and seasons I’ve savored.
Whether you bake it for family breakfasts, wrap it as a thoughtful gift, or share it at a potluck, this bread has a way of creating connection. I hope it becomes part of your traditions too. For me, it’s a symbol of fall, of comfort, and of the beauty that simple baking brings to everyday life.
FAQ
Can I freeze pumpkin zucchini bread?
Yes, I often freeze it. After cooling completely, I wrap each loaf tightly in plastic and then foil. Stored in the freezer, pumpkin zucchini bread keeps well for up to three months. To serve, I thaw it overnight on the counter, sometimes warming slices in the oven to revive the fresh-baked texture. It’s convenient to have on hand for unexpected guests or sudden cravings.
Do I need to squeeze the zucchini?
No, and that’s the beauty of this recipe. Leaving the natural liquid makes the crumb tender and moist. According to Mayo Clinic, zucchini is 95% water, which is why it blends seamlessly into batters. Squeezing it dry would make the bread denser and less flavorful. I simply grate it and fold it in, trusting the oven to do the rest of the work.
Can I make this bread without nuts?
Absolutely. Pumpkin zucchini bread is delicious with or without nuts. When I bake for children or nut-free gatherings, I use chocolate chips instead. The melted pockets add sweetness while keeping the loaf soft and cozy. Skipping the nuts doesn’t take away from the flavor; it simply makes the bread more versatile and accessible to everyone at the table.
How long does pumpkin zucchini bread stay fresh?
Stored in an airtight container at room temperature, it stays moist for three days. Refrigerated, it lasts up to a week. I’ve noticed that reheating slices in the oven or toaster brings back the just-baked aroma of pumpkin and spice. It’s wonderful paired with morning coffee or tea. For longer storage, freezing is my go-to. The bread holds its texture beautifully, making it easy to enjoy pumpkin zucchini bread all season long.
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