Summer meets fall in this quick bread recipe! You’ll want to enjoy Pumpkin Zucchini Bread all year round :)
September is a weird kind of summer-meets-fall time. Pumpkin spice starts showing up all over the place, but we still have the warmer, longer days of summer. If you’re having trouble deciding if you want to wear your flip flops or tall boots this month, I have a recipe that I think you’ll love. This Pumpkin Zucchini Bread features summer squash and fall pumpkin together in harmony!
You don’t have to thank me, but I want you to know that I worked really hard on this recipe for you. Baking doesn’t come naturally for me, and this one took a few tries to get just right. The first batch had waaaaaaay too much pumpkin, and I literally had to throw it in the trashcan. That was all kinds of upsetting. The second version, which is actually pictured here, was almost there. I tried making that one oil-free, and it was just too dense and dry.
The final recipe I’m sharing with you now is just right. If Goldilocks had to choose a loaf of pumpkin zucchini bread, it would be this one for sure. This bread is tender, loaded with vitamins and fiber, and not too sweet. It’s great for breakfast, an after school snack, an edible gift – you name it!
This recipe only uses a half cup of pumpkin, so you’ll still have some of the can leftover. Lucky for you, I have a couple recipes to help you use up what’s left! Please try Pumpkin Pie Thumbprint Cookies, Baked Pumpkin Rice with Chicken, or Pumpkin Waffle Cream Cheese Sandwiches. Or, you probably have a list of pumpkin recipes from Pinterest that you are waiting to try. If you’re like me, you’ll have no trouble putting the rest of that pumpkin to good use. Now, go get cooking!
Tools for this Recipe (affiliate links):
Anchor Hocking 2-Quart Glass Mixing Bowl
Silicone Spatula Set
Anchor Hocking Glass Loaf Pan
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- 5 tablespoons unsalted butter melted
- 1/2 cup pureed pumpkin (not pumpkin pie filling)
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 8 ounces zucchini grated
- 1 cup all purpose flour (or 1-to-1 gluten free baking flour)
- 1/2 cup whole wheat flour (or spelt flour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Ingredients
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- Preheat oven to 350 degrees F. Spray a loaf pan with cooking spray, and set aside.
- Add melted butter to a large mixing bowl. (I actually melt my butter in the microwave in the mixing bowl.) Whisk in pumpkin and sugar until smooth.
- Add eggs, vanilla, cinnamon, and cloves. Whisk again until smooth. Put away your whisk, and stir in zucchini with a mixing spatula or spoon.
- Add flours, baking soda, and salt. Stir just until dry ingredients are incorporated. Do not overmix.
- Spread dough evenly into prepared pan. Bake in preheated oven for 50-60 minutes or until toothpick inserted into center of loaf comes out mostly clean. Allow to cool at least 10 minutes before removing from pan and slicing.
You can use all white or gluten-free flour in this recipe if desired.
Hilda Andrews says
I don’t why I’m confused but is the 8 oz. zucchini weight or volume?
Andi Gleeson says
Hi, Hilda! It’s weight to give you an idea of what size zucchini to use, but it doesn’t have to be exact. A little bigger or smaller works too :)
Ron says
I used salted butter and left the salt out of the ingredients, came out great.
Andi Gleeson says
I’m so happy you liked it, Ron. Thank you!!
Chrissie says
We are going to try this weekend! We plan to make it gluten free, and I’m wondering if I can use oat flour (or just more gluten free flour mix) for the spelt since that isn’t gluten free? Thanks!
Andi Gleeson says
Hi, Chrissie! I’m so sorry I didn’t get back to you before the weekend! Did you already make it? I haven’t used oat flour before, but I’m sure it turned out great. I’ve also used rolled oats for part of the flour in some of my recipes like this chocolate banana bread. Or, you can just use cup for cup gluten free flour for the whole recipe. Sorry again for not replying sooner, but I hope you enjoyed the bread however you decided to make it!
Shirley Harlan says
My family loves pumpkin bread and zucchini bread so I am going to give this a try. My one question is we don’t use granulated sugar of any kind do you think that by using 1/3 c of agava syrup or 1/2 cup pure raw honey would need any changes to the recipe as these are the only sweeteners that are in my home. Also I only use coconut oil as my cooking oil and Melt as my butter.Thanks for any suggestions.
Andi Gleeson says
Hi, Shirley! I like using MELT too, and you can substitute that or coconut oil in this recipe. I found this guide about substituting liquid sweeteners, and I would follow her advice since I’m not too experienced with it. Thank you!
Joanne says
I like pumpkin bread, so I know this will be delicious. Today is my son’s birthday, too. :-)
Andi Gleeson says
Oh funny! Well happy birthday to him too :) I hope you like the recipe if you get a chance to try it!