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Pumpkin Zucchini Bread

Pumpkin zucchini bread that bakes into a deeply spiced loaf with a golden, crackled top and a tender orange-brown interior flecked with zucchini. This fall quick bread is easy to mix, then sliced to show the vibrant crumb with green specks.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
cooling 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
Wet ingredients
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
  • 2 eggs
  • 0.5 cup vegetable oil
  • 1 cup canned pumpkin puree
  • 1 tsp vanilla extract
  • 1 cup zucchini, grated and squeezed dry
Optional mix-ins and topping
  • 0.5 cup chopped pecans or chocolate chips optional
  • Turbinado sugar for top for sprinkling

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350°F and grease a 9x5 loaf pan.
  2. Set aside while you prepare the batter so the oven comes up to temperature evenly.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon together until evenly combined.
Mix wet ingredients
  1. Beat granulated sugar, brown sugar, eggs, vegetable oil, canned pumpkin puree, and vanilla extract until smooth.
Add zucchini
  1. Stir in grated squeezed zucchini until the batter looks evenly speckled.
Combine and add mix-ins
  1. Fold dry ingredients into the wet just until combined, stopping as soon as no dry streaks remain.
  2. Fold in chopped pecans or chocolate chips if using.
Bake
  1. Pour batter into the loaf pan, sprinkle turbinado sugar over the top, and bake for 60–70 minutes until a toothpick comes out clean.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing so the orange-brown crumb sets and doesn’t crumble.

Notes

Pro tip: squeeze the grated zucchini very dry so the loaf stays tender and the interior doesn’t get gummy. Store sliced or whole in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days; freeze up to 2 months (wrap well). For a lighter option, replace some of the vegetable oil with unsweetened applesauce (use the same total fat/volume) though the loaf may bake slightly softer.