Pumpkin zucchini bread is basically my answer to those wild “what do I do with all this squash?” autumn days (or you know, the I-bought-too-many-cans-of-pumpkin scenario). I swear if you’re tired of the same old banana bread routine, this will light up your kitchen—and maybe your life. The flavor’s so warm and spiced, it’s almost unfair. By the way, if you’re on a roll with creative loaves, try these banana bread cinnamon rolls for a wild breakfast twist. Anyway, you’ll be shocked how simple and homey this loaf turns out—seriously, it could outshine half the fancy treats at those overpriced bake sales. 
Why pumpkin + zucchini
Okay, so I get this question a lot. Like, why toss pumpkin and zucchini together in the same bread? Hear me out. The zucchini disappears into the batter, keeping your loaf moist (even days later… if it lasts that long). Pumpkin brings all that sweet, cozy, fall thing. Put them together and you’ve got the definition of “fall in a slice.”
Truth is, pumpkin zucchini bread doesn’t taste overly veggie, either. It’s all about those autumn spices and melt-in-your-mouth crumb. When my nephews refuse to eat anything green, I bake this and boom—no complaints. There’s fiber, vitamins, and that chunky golden color too. I even eat it for breakfast some days (no shame). And hey, using both means you’re not drowning in zucchini come late summer. Total win. 
Ingredients
Here’s what you need—most things are probably in your pantry. No need to get fancy.
- 1 cup shredded zucchini (squeeze it a little so it’s not swimming in water)
- 1 cup canned pumpkin puree (real pumpkin, not pie filling)
- 2 large eggs
- 1/2 cup oil (I like vegetable or canola for softness)
- 3/4 cup brown sugar (gives it that deep, dreamy flavor)
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons cinnamon (don’t be shy)
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- Optional: 1/4 teaspoon cloves (if you want super fall vibes)
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped walnuts or chocolate chips for crunch or fun
That’s it, pretty straightforward. The spices are flexible—if you only have pumpkin pie spice, use a teaspoon or two.
Instructions
Honestly, making pumpkin zucchini bread is easier than finding your winter boots in October. First, set your oven to 350 F so it’s ready when you are. Grab a large bowl. Toss in eggs, brown sugar, oil, pumpkin, and vanilla. Whisk those together ‘til smooth.
In another bowl, mix up your flour, baking soda, baking powder, salt, and spices. Pour the dry stuff into the wet. Stir gently—nobody needs tough bread from over-mixing. Fold in zucchini (and nuts or chocolate chips, if using) until just combined.
Scoop your batter into a greased 9×5-inch loaf pan. Pop it in the oven for about 50-60 minutes. Toothpick test is your friend here—if it comes out a little crumb-sticky, it’s good enough. Let it cool before you slice (if you can wait. I usually can’t.)
Here’s a quick-table if you’re rushing and just want the general gist:
| Step | What You Do | Why It Matters | Tips |
|---|---|---|---|
| Mix Wet | Eggs, sugar, oil, pumpkin, vanilla | Makes it fluffy and moist | Whisk so sugar dissolves |
| Stir Dry | Flour, leaveners, spices, salt | Even texture | Sift if lumpy |
| Combine + Zucchini | Wet + dry + zucchini | Don’t overmix = soft loaf | Fold gently |
| Bake | 350 F, 50-60 min | Golden top, set middle | Tent foil at 40 min if browning fast |
Storage
So, real talk—pumpkin zucchini bread usually vanishes within a day at my place. But if you manage to save any, keep slices wrapped in foil or a zip bag at room temp for 2-3 days. It won’t dry out, promise.
If you want it to last the week, pop it in your fridge, but let it come up to room temp before serving so it’s not chewy. Freezing? Totally works. Just wrap slices in plastic, then foil (double duty) and stash in a freezer bag. They’ll keep about three months and still taste like a five-star bakery item when thawed.
Fun hack: Microwave a frozen slice for about 30 seconds—instant cozy snack. You can also toast it for some crispy edges if that’s your thing. I say, every loaf gets better the next day, but don’t fight me on that.
Serving Suggestions
Let’s be real, pumpkin zucchini bread is good straight from the pan (yes, I see you, midnight snackers). But if you want to level up:
- Warm a slice with a schmear of salted butter—life-changing, honestly.
- Dollop with a little cream cheese or vanilla yogurt for a tangy twist.
- Sprinkle toasted nuts on top or even a handful of chocolate chips before baking for crunch.
- Drizzle some maple syrup or honey if you’re feeling extra.
Feel free to serve with coffee, tea, cider—or honestly, just by itself while standing over the counter (it happens).
If you love this style of baking, you might wanna peek at this super chocolaty chocolate zucchini cake for even more sneaky veggie goodness.
Common Questions
Can I use fresh pumpkin?
Yep, just cook and mash it well. Make sure it’s not too watery—that’ll mess up the bread’s texture.
Do I need to peel the zucchini?
Not at all. The skin bakes right in. Plus, it’s where most of the vitamins hang out.
Can I make this gluten-free?
Swap the regular flour for your favorite gluten-free blend. Most should work just fine (I’ve tried and survived).
Do the flavors get stronger the next day?
Absolutely. The spices and sweetness just blend together the longer the loaf sits. My favorite is actually day two—not even kidding.
What if I only have pumpkin pie spice?
No worries. Use about 2 teaspoons and skip the other spices.
Cozy Bakes for Your Fall Days
Okay, so that’s the scoop on pulling off the most mouthwatering pumpkin zucchini bread—no chef hat required. It’s a solid choice for breakfast, snacks, or whenever you want those autumn flavors without complicated steps. If you want a bit more on the topic, I found this helpful guide at Spend with Pennies and another good option at Erin Lives Whole for tweaks and new ideas. What you make will taste homemade, no matter how you spice it. Trust me, once you bake this, your kitchen’s going to smell incredible and you’ll feel like you belong on one of those fall magazine covers. Now, go grab a can of pumpkin and some zucchini—don’t hesitate, you’ll thank yourself later. 
Pumpkin Zucchini Bread
Ingredients
Wet Ingredients
- 2 large eggs
- 1 cup canned pumpkin puree Real pumpkin, not pie filling
- 1/2 cup cup oil Vegetable or canola
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini Squeeze excess moisture
Dry Ingredients
- 1 3/4 cups cups all-purpose flour
- 3/4 cup cup brown sugar For deep flavor
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cloves Optional for extra flavor
Optional Add-Ins
- 1/2 cup chopped walnuts or chocolate chips For added crunch
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the eggs, brown sugar, oil, pumpkin, and vanilla until smooth.
- In another bowl, mix the flour, baking soda, baking powder, salt, and spices.
- Pour the dry ingredients into the wet ingredients, stirring gently to combine.
- Fold in the shredded zucchini and any optional add-ins (walnuts or chocolate chips).
Baking
- Scoop the batter into a greased 9x5-inch loaf pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let it cool before slicing.