Pumpkin Zucchini Bread: A Fusion of Fall Flavors and Garden Freshness

When autumn arrives and your garden or local market is abundant with zucchini and the warm allure of pumpkin beckons, it’s time to whip up a batch of Pumpkin Zucchini Bread.

This delightful loaf combines the earthy richness of pumpkin with the freshness of zucchini, resulting in a moist and flavorful treat that’s perfect for breakfast or an afternoon snack. In this article, we’ll guide you through creating this delicious bread step by step.


To craft this delectable Pumpkin Zucchini Bread, gather:

  • 1 cup grated zucchini, squeezed and excess moisture removed
  • 1/2 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • Optional add-ins: chopped nuts, chocolate chips, raisins



Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to ensure easy removal of the baked bread. In a mixing bowl, combine the grated zucchini, pumpkin puree, vegetable oil, eggs, and vanilla extract. Mix until the ingredients are well blended.

Mixing the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt. These aromatic spices will infuse the bread with the flavors of the season.

Combining Wet

Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Avoid overmixing to ensure a tender texture.

Adding Sweetness

Stir in the granulated sugar and packed brown sugar, ensuring they are evenly distributed throughout the batter. The sugars will add sweetness and moisture to the bread.

Optional Add-Ins

If desired, fold in your choice of optional add-ins, such as chopped nuts, chocolate chips, or raisins. These additions will contribute texture and extra flavor.

Baking to Perfection

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for approximately 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.

Cooling and Serving

Once baked, remove the pan from the oven and allow the Pumpkin Zucchini Bread to cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely before slicing.


In conclusion, Pumpkin Zucchini Bread combines the best of both fall and garden harvests into a delightful loaf that’s bursting with flavor and moistness. From the pumpkin’s warmth to the zucchini’s freshness, this bread is a celebration of seasonal ingredients.

By following the steps outlined in this article, you’ll be able to savor a slice of this delicious bread that’s sure to become a fall favorite.


Can I use fresh pumpkin instead of canned pumpkin puree?

While this recipe calls for canned pumpkin puree, you can use fresh pumpkin puree if desired.

Is it necessary to remove excess moisture from the grated zucchini?

Yes, squeezing out excess moisture from the grated zucchini helps prevent the bread from becoming too watery.

Can I make this bread gluten-free?

Absolutely! You can use a gluten-free flour blend in place of all-purpose flour for a gluten-free version.

Can I use different spices in the bread?

Certainly! Feel free to adjust the spices based on your preferences. Ginger or allspice can also be wonderful additions.

How do I store the bread for freshness?

Store the cooled bread in an airtight container or wrapped in plastic wrap at room temperature for a few days, or in the refrigerator for longer storage.