Pumpkin Zucchini Bread
Infused with the cozy flavors of fall, this Pumpkin Zucchini Bread is a moist and spiced quick bread that perfectly blends the earthy sweetness of pumpkin with the subtle freshness of zucchini. Packed with warm cinnamon, nutmeg, and ginger, this recipe delivers a wonderfully aromatic loaf that’s ideal for seasonal baking. Each bite is soft and tender, with the option to include crunchy walnuts or creamy chocolate chips for added texture and flavor. Perfect as a breakfast treat, midday snack, or dessert, this easy-to-make bread requires just 15 minutes of prep time and bakes to golden perfection in under an hour. Serve it warm with a smear of butter or enjoy it plain for a comforting homemade indulgence.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 1 cup granulated sugar
- 0.5 cup brown sugar (packed)
- 2 eggs
- 1 cup canned pumpkin purée
- 1 cup grated zucchini (squeezed to remove excess moisture)
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
- 0.5 cup chopped walnuts or pecans (optional)
- 0.5 cup chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and eggs. Whisk until the mixture is light and fluffy.
Add the pumpkin purée, grated zucchini, vegetable oil, and vanilla extract to the sugar mixture. Stir until well combined.
Gradually fold the dry ingredients into the wet ingredients. Mix until just combined; do not overmix.
If using, gently fold in the chopped nuts and/or chocolate chips.
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and allow it to cool in the pan for about 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
4117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.0 g | 233% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3129 mg | 136% | |
| Total Carbohydrate | 601.5 g | 219% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 376.8 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 454 mg | 35% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 2232 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
