Go Back

Pumpkin Zucchini Bread

Pumpkin zucchini bread with a deeply spiced loaf and a golden crackled top—baked until the center is set and sliceable. Orange-brown crumb stays tender with green zucchini flecks in every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
cooling 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
Wet ingredients
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
  • 2 eggs
  • 0.5 cup vegetable oil
  • 1 cup canned pumpkin puree
  • 1 tsp vanilla extract
  • 1 cup zucchini grated and squeezed dry
Optional mix-ins and topping
  • 0.5 cup pecans or chocolate chips optional
  • Turbinado sugar for top

Equipment

  • 1 sheet pan
  • 1 loaf pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon together in a mixing bowl.
Mix wet ingredients
  1. Beat granulated sugar, brown sugar, eggs, vegetable oil, canned pumpkin puree, and vanilla extract until smooth.
  2. Stir in the grated zucchini that has been squeezed dry.
Combine and bake
  1. Fold the dry ingredients into the wet mixture until just combined, keeping the batter thick and avoiding overmixing.
  2. Fold in pecans or chocolate chips if using.
  3. Pour the batter into the loaf pan and sprinkle turbinado sugar over the top.
  4. Bake at 350°F for 60–70 minutes, until a toothpick comes out clean and the top is golden with a slight crackle.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing so the interior sets and holds its crumb.

Notes

For best texture, squeeze the grated zucchini very dry so the loaf bakes up with a tender crumb instead of getting gummy. Store airtight at room temperature for 2 days or refrigerate up to 5 days; freeze sliced portions up to 2 months. For a dairy-free swap, keep the recipe as-is (no dairy ingredients are included), and for a lower-sugar version replace half the granulated sugar with an equal amount of your preferred sugar substitute that measures cup-for-cup.