Pumpkin Zucchini Bread

It’s that time of year again when gardens are overflowing with zucchini, and there’s no better way to embrace this bountiful vegetable than with a mouthwatering treat. So here’s a fresh, delightful Pumpkin Zucchini Bread recipe!

Important Note: I got several complaints that flavor was bland, and more importantly that the loaf never baked through. I took those into consideration and edited the recipe accordingly. I reduced the overall amount of zucchini and added a note about using smaller zucchinis AND lightly patting the zucchini dry. I also gave a finished baking temperature so you will KNOW when to pull this loaf. Use a digital thermometer for best results.

I also added a little extra baking soda to help with the rise. The nuts are not optional, they help to break up the middle of a dense loaf of bread. Don’t skip them if you can help it.

As far as flavor the first thing I did was increase the salt in the loaf and added a pinch to the topping as well. The I added a little vanilla and an extra boost of cinnamon to the loaf itself.

The results are exactly what I was looking for when I decided to edit the recipe. All edits are noted in the recipe card. Thanks for all your feedback and for keeping me real!

Bridging Late Summer and Fall with Pumpkin Zucchini Bread

As the leaves begin to turn and cooler temperatures prevail, you’ll find me baking all the fall goodies. And the aroma of pumpkin and spices wafts through the air into the yard calling everyone in for a mug-up. I am gladly welcoming the upcoming fall season.

But with summer still lingering, this Pumpkin Zucchini Bread offers the best of both worlds. This bread embraces fall’s coziness with a rich pumpkin flavor and a hint of pumpkin pie spice, while also incorporating zucchini’s garden-fresh goodness. The combination is simply divine, allowing you to indulge in the flavors of both seasons.

What do I need to Make Zucchini Pumpkin Bread

This easy, quick bread doesn’t call for any special ingredients, mostly their pantry ingredients.

• all-purpose flour
• baking soda
• pumpkin pie spice
• salt
• brown sugar (Need a substitute? These sugar swaps are simple)
• granulated sugar
• oil
• egg (Missing eggs? These simple swaps will save the day)
• pumpkin puree, not pumpkin pie filling
• shredded zucchini (about 2 small using bigger zucchini can make your loaf too wet to finish baking)
• chopped walnuts or pecans (optional)
• cinnamon or more pumpkin pie spice
• melted butter
• 9×5 loaf pan
• digital thermometer (ensures it’s baked through before you take it out of the oven)

What Can Go Wrong With This Recipe (And How To Fix It)

If your loaf failed to bake or it collapsed after taking it out of the oven you’re not a bad baker! Sometimes quick breads can be tricky. Here’s a few ways your loaf may have gone sideways.

Unbaked Center?

This is the number one reason that this specific recipe will fail. Your zucchini was bigger and wetter than mine. Zucchini is very watery I call for 1 cup shredded zucchini, about 2 small ones. If you use a big zucchini those big ones hold a lot more water than the little firm ones, and the seedy middle is the wettest part of all.

While the measurement is the same, 1 cup of grated zucchini, using a big zucchini actually adds way more liquid in your bowl.If you’re working with a big one:

• scoop the seedy center out before you shred it and just use the firm outside flesh
• use just 1 cup put in the measuring cup loosely, not packed down
• if your shredded zucchini is sitting in a puddle of water after shredding, put it on a paper towel or clean towel and give them a squeeze, don’t squeeze them dry, just get a little of the extra water out

The Top Collapsed

This happens when you repeatedly open the oven to check on your loaf. Ask me how I know, spoiler alert, I ruined so many loaves of bread being over vigilant with my loaf. And then the loaf collapsed. Keep the oven door shut until you THINK the loaf should be done. Opening it can let t

The Flour Was Measured Wrong

If you just dip the measuring cup into the flour you can come up short or heavy depending on how packed that bag is. In a quick bread batter, being a little short on flour is all it takes to leave you with a raw middle. Spoon the flour into the cup and level it off with a knife. I know it’s a bit of extra work but it’s worth it.

It Looks Done

The toothpick is typically the best tool to know if a baked good like this is done. But if you have an instant read thermometer, use it for best results. The center of a finished loaf lands somewhere around 200 to 205 degrees. If you don’t have one, the toothpick is still a good tool just use it in several place in your loaf for best results.

National “Leave a Zucchini on the Neighbor’s Porch Day”

National Zucchini on the Porch Day falls on August 8th each year, celebrating the abundance of zucchini that typically emerges during late summer. The observance encourages gardeners and enthusiasts to share their excess zucchini with friends and neighbors.

While leaving zucchinis on each other’s porches has become a fun tradition, utilizing this versatile vegetable in delicious recipes like Pumpkin Zucchini Bread takes the celebration to a whole new level. So, as the zucchinis pile up, let’s embark on a culinary adventure and savor the delightful combination of pumpkin and zucchini in this scrumptious bread!

Using Extra Zucchini

If you find you have abundant zucchini, this recipe is an excellent way to put them to good use. By shredding the zucchini and incorporating it into the bread, you can enjoy the seasonal goodness of this vegetable long after the garden has been harvested.

And, of course, you KNOW I have so many zucchini recipes. Like these Double Chocolate Zucchini Muffins or Chocolate Zucchini Bread. Or try this Chocolate Chip Zucchini Bread or Banana Zucchini Bread, and those are both lovely combos!

Need a savory recipe? Try Air Fryer Zucchini Fries. Or these Zucchini Pancakes. Or crispy, crunchy Salt and Pepper Zucchini Chips.

Versatility at Its Finest

Pumpkin Zucchini Bread showcases the versatility of zucchini. As you grate the zucchini and fold it into the batter, its moisture ensures a tender and moist loaf. The mild flavor of zucchini effortlessly blends with the pumpkin and spices, creating a harmonious taste experience that will please both kids and adults alike.

Perfect for Lunches

When life gets busy, having a loaf of Pumpkin Zucchini Bread on hand becomes a lifesaver. Slice it up, and it becomes an excellent addition to packed lunches. You can also make this loaf and freeze it until you need to use for lunches or snacks.

Making the perfect quick bread

If you’ve never made a quick bread, have no fear! They’re easy and delicious if you follow the rules. Read my full post on How to Make the Best Quick Breads for all my tips and tricks to coaxing the best loaf out of your recipe.

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