Pumpkin spice and everything nice? Yes, please! This pumpkin zucchini bread is like autumn wrapped in a cozy sweater. It’s that sweet spot between a classic fall baking recipe and a homemade zucchini loaf that somehow disappears faster than you can say, “Who wants seconds?”
Perfect for chilly mornings, lunchbox treats, or a midnight snack (no judgment), this loaf is loaded with comforting spices and hidden veggies—because why not sneak a little green into your sweets?
Why You’ll Love This Pumpkin Zucchini Bread
- It’s super moist thanks to applesauce, butter, and pumpkin puree.
- A great way to use up extra zucchini from your fall harvest.
- Two loaves = one to share, one to hoard (er, store).
- It makes your whole kitchen smell like a cinnamon-scented candle—but tastier.
Ingredients
- 3 large eggs
- 1 cup white sugar (200g)
- 1 cup brown sugar (200g)
- 1 cup pumpkin puree (225g)
- ½ cup melted butter (115g)
- ½ cup applesauce (125g)
- 1 tbsp vanilla extract
- 3 cups all-purpose flour (375g)
- 1 tsp baking soda (5g)
- ½ tsp baking powder (2g)
- 1 tsp salt (5g)
- 1 tsp ground cinnamon (2.5g)
- ½ tsp ground nutmeg (1g)
- ½ tsp ground cloves (1g)
- 1 to 2 cups shredded zucchini, well-drained (130–260g)
Instructions
- Preheat your oven to 350°F (175°C). Grease or line two standard loaf pans.
- In a large bowl, whisk together eggs, both sugars, pumpkin, melted butter, applesauce, and vanilla until smooth.
- Sift flour, baking soda, baking powder, salt, and spices in another bowl.
- Slowly mix the dry ingredients into the wet ingredients until just combined.
- Fold in the shredded, well-drained zucchini. Don’t overmix!
- Divide batter evenly between the prepared pans.
- Bake for 50–60 minutes, until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Baking Tips for a Moist Quick Bread
- Squeeze the zucchini well—no one wants soggy bread.
- Use a light-colored loaf pan for even browning.
- Don’t overbake! Check at 50 minutes to avoid a dry crumb.
- For a nutty twist, add chopped walnuts or pecans.
- Feeling fancy? Sprinkle turbinado sugar on top before baking for a sweet crunch.
From Olivia’s Kitchen to Yours
The first time I made this, it was one of those “use what’s in the fridge” experiments. I had a half-used can of pumpkin and a zucchini looking sad on the counter. I didn’t expect much, but one bite in, and I knew it was a keeper. It’s become a family favorite and a go-to bake when I want the house to smell like fall happiness.
What to Serve with Pumpkin Zucchini Bread
This bread shines on its own, but also pairs wonderfully with:
- A hot cup of chai or coffee.
- A dollop of whipped cream or cream cheese.
- A drizzle of honey or cinnamon butter.
- Warmed slightly and served with vanilla ice cream (oh yes).
How to Store Your Homemade Zucchini Loaf
Wrap the cooled loaves tightly in plastic wrap or store in an airtight container. They keep well at room temperature for 2-3 days, or in the fridge for up to a week. To freeze, wrap each loaf in plastic and foil and freeze for up to 3 months. Thaw overnight on the counter and enjoy like it was just baked.
FAQs About This Fall Baking Recipe
Can I make this ahead of time?
Absolutely! It tastes even better the next day.
Can I reduce the sugar?
Yes, you can cut each sugar type by ¼ cup without sacrificing too much sweetness.
Can I make muffins instead?
Yes—just reduce the baking time to 20–25 minutes.
Whether you’re knee-deep in zucchinis or just craving something cozy, this pumpkin zucchini bread is here to deliver autumn joy in every slice. So preheat that oven and grab a sweater—fall baking season is officially in session!
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Pumpkin Zucchini Bread: A Moist Quick Bread for Cozy Fall Baking
- Total Time: 1 hour 10 minutes
- Yield: 2 loaves (about 16–20 slices) 1x
- Diet: Vegetarian
Description
This Pumpkin Zucchini Bread is the ultimate fall treat—soft, moist, and warmly spiced with cinnamon, nutmeg, and cloves. Made with pumpkin puree, applesauce, and shredded zucchini, it’s a cozy quick bread perfect for breakfast, snacks, or dessert.
Ingredients
-
3 large eggs
-
1 cup (200g) white sugar
-
1 cup (200g) brown sugar
-
1 cup (225g) pumpkin puree
-
½ cup (115g) melted butter
-
½ cup (125g) applesauce
-
1 tbsp vanilla extract
-
3 cups (375g) all-purpose flour
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1 tsp (5g) baking soda
-
½ tsp (2g) baking powder
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1 tsp (5g) salt
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1 tsp (2.5g) ground cinnamon
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½ tsp (1g) ground nutmeg
-
½ tsp (1g) ground cloves
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1 to 2 cups (130–260g) shredded, well-drained zucchini
Instructions
-
Preheat oven to 350°F (175°C). Grease or line two standard loaf pans.
-
In a large bowl, whisk together eggs, sugars, pumpkin, melted butter, applesauce, and vanilla.
-
In another bowl, sift together flour, baking soda, baking powder, salt, and spices.
-
Stir dry ingredients into the wet mixture just until combined.
-
Fold in the shredded zucchini—do not overmix.
-
Divide batter between the two prepared pans.
-
Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
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Let cool 10 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
Be sure to squeeze excess water from zucchini for best texture.
Sprinkle turbinado sugar on top for added crunch.
Can be made into muffins—bake 20–25 minutes.
Add nuts or chocolate chips for extra richness.
Keeps well and freezes beautifully.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American