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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!
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
- brown sugar
- granulated sugar
- ½ cup oil
- pumpkin puree, not pumpkin pie filling
- shredded zucchini (about 2 small)
- chopped walnuts or pecans (optional)
- cinnamon or more pumpkin pie spice
- melted butter
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!
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.
Pumpkin Zucchini Bread
Streusel topping ingredients:
- ½ cup all purpose flour
- 1 teaspoon cinnamon
- ½ cup brown sugar
- 4 Tablespoons butter melted
- 1 ¾ cup all purpose flour
- ½ teaspoon baking soda
- 2 ½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- ½ cup oil
- 1 egg
- ⅔ cup pumpkin puree
- 1 ½ cup shredded zucchini about 2 small
- ¾ cup chopped walnuts or pecans optional
- Preheat oven to 325º
- To make streusel, combine first three streusel ingredients, then mix in butter until crumbly, and set aside
- In a small mixing bowl, combine flour, baking soda, pumpkin pie spice, and salt and set aside.
- In a larger bowl, whisk both sugars, and oil together
- Add pumpkin and egg and whisk until smooth
- Stir in zucchini
- Add dry ingredients, and stir until just combined
- Fold in walnuts or pecans if using
- Pour batter into a greased 9×13 loaf pan
- Top with streusel
- Bake in preheated oven for 75 minutes, or until toothpick inserted in center of loaf comes out clean
- Remove from oven and let cool 10 minutes
- Loosen edges of loaf from pan with a butterknife or icing spatula, and remove from pan to finish cooling on a wire rack.