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
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3 large eggs
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1 cup (200g) white sugar
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1 cup (200g) brown sugar
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1 cup (225g) pumpkin puree
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½ cup (115g) melted butter
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½ cup (125g) applesauce
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1 tbsp vanilla extract
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3 cups (375g) all-purpose flour
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1 tsp (5g) baking soda
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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
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½ tsp (1g) ground cloves
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1 to 2 cups (130–260g) shredded, well-drained zucchini
Instructions
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Preheat oven to 350°F (175°C). Grease or line two standard loaf pans.
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In a large bowl, whisk together eggs, sugars, pumpkin, melted butter, applesauce, and vanilla.
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In another bowl, sift together flour, baking soda, baking powder, salt, and spices.
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Stir dry ingredients into the wet mixture just until combined.
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Fold in the shredded zucchini—do not overmix.
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Divide batter between the two prepared pans.
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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