Pumpkin zucchini bread hits differently when fall settles in and everyone is craving those warm, cozy smells in the house. I don’t know about you, but for years I bounced between either too-dry pumpkin bread or sort-of sad zucchini bread that just flopped. Let me tell you–finally stumbling onto this pumpkin zucchini bread recipe might be the real reason I get excited for September. Even picky eaters are into it. My neighbor, for real, once ate half a loaf standing over my kitchen counter.

Why pumpkin + zucchini

There’s something magic about pairing pumpkin with zucchini. Not even kidding. The pumpkin brings in that rich flavor and the classic “fall” thing everyone talks about, plus it makes your bread super tender. Then, zucchini sneaks in insane moisture and even some very light veggie vibes (but no, it doesn’t taste like summer squash). It’s just one of those combos that make sense once you try it.

I remember my grandma always using whatever was left in her garden, but I never thought to throw both into bread till way later. If you’re nervous about the texture, don’t be. The result is this unbelievably soft, moist pumpkin zucchini bread that doesn’t need a pound of butter to save it. Kids wolf it down, adults ask for the recipe. Can’t lose.

“I was surprised by how quickly my family finished this bread. Literally disappeared in a day. The spices were perfect and it was so moist!” – Carol P.

Ingredients

For this pumpkin zucchini bread, I like to keep things as simple as possible. If you bake semi-regularly, you probably have most of this on hand.

1 cup canned pumpkin puree (not pie filling)
1 cup grated zucchini (squeeze out the extra water)
2 eggs
1 cup sugar (white or a mix with brown)
1/2 cup oil (vegetable or canola both work)
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves (optional but so worth it)
1 tsp vanilla extract

You can add a handful of chocolate chips or nuts if you want, but honestly, it doesn’t need anything fancy to be amazing.

Instructions

Okay, here’s the deal: no mixer needed unless you’re committed to dirtying one. Get a big mixing bowl for the wet stuff–pumpkin, eggs, sugar, and oil. Whisk it up till it looks like a paint color you’d never put on a wall. Stir in the vanilla and grated zucchini (make sure you gave it a little squeeze in a paper towel so your bread doesn’t get soggy).

Now, in another bowl, just dump the flour, baking soda, baking powder, salt, and all those cozy spices. Give it a swirl with your spoon or fork. Then mix those dry ingredients right into the wet stuff. Don’t overdo it or you’ll make your bread tough and sad–just until you stop seeing streaks of flour.

If you want to get wild, fold in chocolate chips or walnuts or whatever speaks to you. Pour the batter into a greased loaf pan. Bake at 350°F (175°C) for about 50-60 minutes. You’ll know it’s done when a toothpick comes out mostly clean with just a crumb or two. Let it cool down (yeah, this one’s hard to wait for) before slicing.

Storage

Honestly, this pumpkin zucchini bread has saved me from many a hangry morning. If you have leftovers (ha, if), just wrap it in plastic wrap or foil once it cools. You can keep it on the counter for three days, maybe four if you don’t have crazy humidity. If you want it to last longer, toss it in the fridge where it’ll be good for a week. I’ve even frozen slices individually–perfect lazy snack or breakfast. The freezer version microwaves pretty well. Sometimes I forget and eat it cold straight from the fridge. Still excellent.

Serving Suggestions

Since this pumpkin zucchini bread comes out super moist and flavorful, you don’t need a lot to make it shine. But hey, here’s what I like to do:

Toast a thick slice and add a swipe of butter or cream cheese. So good.
Pack it in lunchboxes for a not-so-boring school or work snack.
Dust with powdered sugar for a little quick “fancy” look if you’re serving company.
Try layering slices with vanilla yogurt and pecans for a lazy breakfast parfait.

Possibilities are basically endless here.

Common Questions

Why does my bread sometimes come out soggy?
If you forget to squeeze the grated zucchini, things can get a little slumpy and damp. Give it a good press in a towel.

Can I use fresh pumpkin instead of canned?
Yep, just roast and puree. As long as it isn’t watery, you’re golden.

What if I’m gluten-free?
Swap in a 1-for-1 gluten-free flour and it works out just fine. Best not to use almond or coconut flours here unless you’re a bread wizard.

Can I skip the spices?
Technically, sure, but don’t. The cinnamon and nutmeg are what make this pumpkin zucchini bread taste like fall (otherwise, it’s a little dull).

Do I have to peel the zucchini?
Nope, just wash it well. The skin totally melts in once it’s baked.

Ready to Bake the Best Pumpkin Zucchini Bread Ever?

Pumpkin zucchini bread really comes through for chilly mornings, midnight snacks, or anytime you just want “fall in a bite.” It’s easy (I’d say even if you’re not a so-called “baker,” you can pull this off). Personally, I think it outshines your basic banana bread every time. And if you want more ideas or extra tweaks, check out my favorite version and tips over at Pumpkin Zucchini Bread (Moist and Delicious!) – Spend with Pennies. Hope you love it as much as I do. Don’t overthink it–the best part is seeing it disappear in record time.