It's the time of year for pumpkin recipes! This one bowl bread uses both pumpkin and some of that zucchini from your garden! You'll love how moist this easy quick bread recipe is not to mention everyone's favorite pumpkin spice flavor!
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Why You'll Love This Recipe
- By now you're tired of regular zucchini bread and you're ready to shake things up with some pumpkin goodness!
- Perfect for an afternoon snack!
- Good use for extra zucchini as well as indulging your craving for fall flavors!
Ingredient Notes
- Olive Oil - You can substitute canola oil, vegetable oil or coconut oil for the olive oil.
- Flour - All purpose flour, not self rising flour.
- Pumpkin - Be sure to use canned pumpkin puree, not canned pumpkin pie filling. They are not at all the same thing.
- Pumpkin Pie Spice - If you don't have any use this Pumpkin Pie Spice recipe to make your own!
- Zucchini - You'll need fresh zucchini for this recipe. Both yellow and green zucchinis work well for this delicious bread!
- Chocolate Chips? - Go ahead and toss in a big handful of chocolate chips into the batter...I won't tell...
How to Make
- Preheat oven to 350 degrees.
- Spray a 9 inch loaf pan with non stick cooking spray, set aside.
- In a large mixing bowl, whisk the white sugar and olive oil together.
- Whisk in the pumpkin puree, vanilla extract and large egg.
- Whisk in the pumpkin pie spice, baking powder, baking soda, and salt.
- Using a hand grater or cheese grater shred 1 ½ cups of zucchini.
- If you have a really watery zucchini press the shreds with a paper towel to soak up the extra moisture.
- Stir the shredded zucchini into the batter with the flour.
- Pour batter and spread smooth in the prepared pan.
- Bake at 350 degrees for 25 minutes. Tent the zucchini pumpkin bread loaf with a sheet of aluminum foil.
- Continue to bake for another 25 minutes.
- Cool loaf on a wire rack before removing from the bread pan and slicing.
- Store in a loosely covered container or plate lightly covered with plastic wrap. Storing in an airtight container or wrapped tightly will cause this already moist bread to become soggy.
Recipe FAQs and Tips
Depends. If you're using a large zucchini that's a bit overgrown you probably won't need to. Large zucchini are naturally drier. If you're using a small zucchini and are worried about extra liquid then you can press the grated zucchini with a paper towel to absorb the excess liquid before stirring it into the batter.
Yes, just cool completely before wrapping tightly in plastic wrap followed by aluminum foil and placing in the freezer. You could also freeze this bread in a freezer bag.
Try my Pumpkin Pie Syrup or Pumpkin Pancakes with Cream Cheese Syrup!
Need More Pumpkin Recipes or Zucchini Recipes?
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Print
Pumpkin Zucchini Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 1 Loaf 1x
- Category: Quick Breads
- Method: Baking
- Cuisine: American
Description
It's the time of year for pumpkin recipes! This one bowl bread uses both pumpkin and some of that zucchini from your garden! You'll love how moist this easy quick bread recipe is not to mention everyone's favorite pumpkin spice flavor!
Ingredients
- 1 cup Sugar
- ½ cup Olive Oil
- 1 cup Pumpkin Puree
- 1 Egg
- 1 tsp Vanilla Extract
- 2 tsp Pumpkin Pie Spice
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 1 ½ cups Flour
- 1 ½ cups Shredded Zucchini
Instructions
- Preheat oven to 350 degrees.
- Spray a 9 inch loaf pan with non stick cooking spray, set aside.
- In a large mixing bowl, whisk the white sugar and olive oil together.
- Whisk in the pumpkin puree, vanilla extract and large egg.
- Whisk in the pumpkin pie spice, baking powder, baking soda, and salt.
- Using a hand grater or cheese grater shred 1 ½ cups of zucchini.
- If you have a really watery zucchini press the shreds with a paper towel to soak up the extra moisture.
- Stir the shredded zucchini into the batter with the flour.
- Pour batter and spread smooth in the prepared pan.
- Bake at 350 degrees for 25 minutes. Tent the zucchini pumpkin bread loaf with a sheet of aluminum foil.
- Continue to bake for another 25 minutes.
- Cool loaf on a wire rack before removing from the bread pan and slicing.
Notes
- Store in a loosely covered container or plate lightly covered with plastic wrap. Storing in an airtight container or wrapped tightly will cause this already moist bread to become soggy.
- Nutritional Disclaimer
Keywords: pumpkin zucchini bread, zucchini pumpkin bread, moist zucchini bread, best pumpkin bread
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Comments suggesting substitutions of multiple ingredients or rewrites of the above recipe to promote different dietary preferences will not be published as they are not tested for accuracy and may inhibit the success of other readers. Thanks!
