Pumpkin Zucchini Bread Recipe From Scratch

Pumpkin zucchini bread is my favorite way to use up the last of summer’s zucchini crop. I get a tender, moist loaf with deep pumpkin spice flavor and a golden crackled crust every time. This recipe makes two loaves from scratch with pantry staples and one bowl.

Why This Pumpkin Zucchini Bread Works

The zucchini pulls double duty here. It adds moisture without changing the pumpkin flavor, so every slice stays soft for days. I grate it on a box grater and fold it in without squeezing — the extra water keeps the crumb tender.

Pumpkin puree and pumpkin pie spice build a warm, earthy base. The sugars caramelize at the edges during baking, giving the crust that deep golden color and slight chew. Brown sugar adds a hint of molasses that rounds out the spice.

Oil keeps this loaf moist longer than butter. Butter browns as it bakes and can dry out over two or three days. Oil holds moisture flat, so the pumpkin zucchini bread tastes just as good on day three as day one.

Ingredients

• 3 large eggs
• 2 cups brown sugar, packed
• 1 cup canned pumpkin puree
• 1 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 cups grated zucchini (about 2 medium zucchini)
• 3 cups all-purpose flour
• 1 1/2 tablespoons pumpkin pie spice
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt

What You Need for Pumpkin Zucchini Bread

Canned pumpkin puree — use 100% pure pumpkin, not pumpkin pie filling. Pie filling has added sugar and spices that throw off the balance. One 15-ounce can is just over 1 cup.

Grated zucchini — grate on the medium holes of a box grater. Do not squeeze out the liquid; that moisture is what keeps the crumb soft. About 2 medium zucchini gives you 2 cups.

Brown sugar — packed brown sugar gives more depth than white sugar. The molasses notes pair well with pumpkin pie spice. Light or dark brown sugar both work here.

Pumpkin pie spice — a blend of cinnamon, nutmeg, ginger, and allspice. If you don’t have the blend, use 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon allspice.

Vegetable oil — any neutral oil works. Canola, avocado, or light olive oil are all fine. Melted coconut oil adds a faint sweetness if you like that.

All-purpose flour — spoon and level when measuring. Packed flour makes the loaves dense. A kitchen scale set to 360g per cup is the most reliable method.

How to Make Pumpkin Zucchini Bread

1. Preheat your oven to 350°F (175°C). Grease two 9×5-inch loaf pans with cooking spray and line with parchment paper.
2. In a large bowl, whisk together the eggs, brown sugar, pumpkin puree, vegetable oil, and vanilla extract until smooth and combined.
3. Fold in the grated zucchini with a rubber spatula until evenly distributed through the wet mixture.
4. In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
5. Pour the dry ingredients into the wet bowl. Fold gently with a rubber spatula until just combined. Stop when no dry streaks remain — do not overmix.
6. Divide the batter evenly between the two prepared loaf pans. Each pan should be about two-thirds full.
7. Bake for 60 to 65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
8. Cool in the pans for 10 minutes. Turn onto a wire rack and cool completely before slicing.

Pumpkin Zucchini Bread Variations

Chocolate Chip Pumpkin Zucchini Bread

Fold in 1 cup of semi-sweet chocolate chips after combining wet and dry ingredients. The chips melt into pockets throughout the crumb. Dark chocolate chips work especially well with the pumpkin pie spice.

Walnut Pumpkin Zucchini Bread

Add 3/4 cup of chopped walnuts to the batter before pouring into pans. The walnuts toast as they bake and add a satisfying crunch to each slice. Toast the walnuts beforehand at 350°F for 8 minutes for deeper flavor.

Cream Cheese Swirl Pumpkin Zucchini Bread

Beat together 8 ounces of softened cream cheese, 1/4 cup sugar, and 1 egg until smooth. Pour half the bread batter into the pan, add dollops of the cream cheese mixture, then top with remaining batter. Swirl once with a knife for a ribbon effect.

Mini Pumpkin Zucchini Muffins

Divide batter into greased mini muffin tins, filling each cup two-thirds full. Bake at 350°F for 18 to 20 minutes. Mini muffins make a great grab-and-go breakfast and freeze perfectly in zip bags.

Tips for the Best Pumpkin Zucchini Bread

• I always grate the zucchini fresh on the day I bake. Pre-grated zucchini releases too much water in the fridge and throws off the ratio.
• Do not overmix once the flour goes in. Overmixing develops gluten and makes the loaf rubbery instead of tender.
• Test for doneness at 60 minutes. Oven temperatures vary — a toothpick should come out clean or with moist crumbs, not wet batter.
• Cool completely before slicing. Slicing while warm compresses the crumb and makes the loaf gummy in the center.
• If the top browns too fast, tent loosely with aluminum foil after 40 minutes and continue baking uncovered for the last 10 minutes.

Make Ahead & Storage

Wrap cooled loaves tightly in plastic wrap and store at room temperature for up to four days. The pumpkin zucchini bread actually improves on day two as the spices settle. A second layer of foil over the plastic keeps moisture in longer.

To freeze, wrap each loaf in plastic wrap, then in a layer of aluminum foil. Label with the date and freeze for up to 3 months. Thaw overnight on the counter still wrapped — this prevents condensation from making the crust soggy. Slice-and-freeze works too: layer individual slices between parchment sheets in a zip bag, then pull out one slice at a time.

Common Questions

Do I need to squeeze the water out of the zucchini?

No. For this pumpkin zucchini bread recipe, keep the liquid in. The extra moisture from the zucchini is what keeps the crumb tender and soft for several days. Squeezing it out produces a drier, denser loaf.

Can I use fresh pumpkin instead of canned?

Yes. Roast sugar pumpkin or butternut squash at 400°F until tender, then puree until smooth. Fresh puree has more water than canned, so drain it through a cheesecloth first. Use 1 cup of the drained puree.

Why did my pumpkin zucchini bread sink in the middle?

A sunken center usually means underbaking or opening the oven door too early. Bake until the toothpick comes out clean and the top springs back when pressed. Also check that your baking soda and baking powder are not expired — old leaveners cause sinking.

Can I halve this recipe for one loaf?

Yes. Use half of all ingredients and bake in a single 9×5-inch loaf pan. Check for doneness at 55 minutes. The timing is roughly the same since the loaf depth stays the same.

Can I make pumpkin zucchini bread gluten-free?

Yes. Swap the all-purpose flour for a 1:1 gluten-free baking flour blend. Bob’s Red Mill 1-to-1 and King Arthur Measure for Measure both work well here. The texture is slightly denser but still moist.

This pumpkin zucchini bread recipe from scratch gives you two moist, spiced loaves in under 90 minutes. Save this for your next fall baking session and tap through for the full step-by-step.