This moist pumpkin zucchini bread is a delightful treat that combines sweet pumpkin and fresh zucchini. It’s perfect for breakfast or a snack!
It’s so yummy you’ll want to hide it from everyone else! 🍞 I love how easy it is to whip up—just mix everything in one bowl and bake. Enjoy a slice warm with butter!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is super convenient, but you can use fresh pumpkin if you prefer. Just roast and puree it beforehand. I like the flavor from fresh pumpkin, but either works well here!
Zucchini: Fresh zucchini is key for moisture, but if you’re out, yellow squash can work too. Just remember to drain any excess water to avoid a soggy loaf.
Vegetable Oil: While I usually reach for vegetable oil for its neutral flavor, you can substitute it with melted coconut oil or applesauce for a healthier twist!
Sugars: I love the combination of granulated and brown sugar for flavor. You could replace the granulated sugar with coconut sugar to make it a bit healthier if you’d like.
Spices: Cinnamon, nutmeg, and ginger give this bread warmth. If you don’t have all of them, feel free to use pumpkin pie spice as a shortcut!
How Do I Make Sure My Zucchini Bread is Extra Moist?
One secret to ensure your pumpkin zucchini bread is moist lies in how you handle the zucchini. Make sure to grate it finely and squeeze out any excess moisture with a clean kitchen towel. This will keep your bread from becoming too wet while still retaining flavor!
- Grate zucchini just before adding it to the mix to avoid sogginess.
- Mix wet and dry ingredients gently—overmixing can lead to dense bread.
- Check for doneness a few minutes before the recommended baking time to avoid drying out the loaf.
Moist Pumpkin Zucchini Bread
Ingredients You’ll Need:
- For the Bread:
- 1 cup pumpkin puree (canned or fresh)
- 1 cup grated zucchini (with excess moisture drained)
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- Optional: 1/2 cup chopped nuts (walnuts or pecans) or chocolate chips
How Much Time Will You Need?
This delightful pumpkin zucchini bread takes about 15 minutes of prep time and bakes for 55-65 minutes. Don’t forget to allow about 15 minutes of cooling time in the pan and let it cool completely on a wire rack afterward. In total, you’re looking at around 1.5 hours from start to enjoying this delicious treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures it’s nice and hot for baking! Get your 9×5-inch loaf pan ready by greasing and flouring it, or you can line it with parchment paper for easy removal later.
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the pumpkin puree, grated zucchini, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until everything is well blended and smooth. This mixture is the heart of your bread—feel free to give it some loving attention!
3. Combine the Dry Ingredients:
In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. This step helps to aerate the flour and evenly distribute the baking soda and spices. It’s super important for a good rise!
4. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula or wooden spoon. Be careful not to overmix; we want the bread to be light and fluffy, not dense!
5. Add Extras:
If you’re using nuts or chocolate chips, now is the time to fold them in. These little treasures add extra flavor and crunch, or sweetness, depending on what you choose.
6. Bake the Bread:
Pour the batter into your prepared loaf pan, smoothing the top. Bake in the oven for 55-65 minutes. Keep an eye on it and do the toothpick test—stick one in the center, and if it comes out clean, you’re good to go!
7. Cool and Serve:
Once baked, take the bread out and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely. Slice it up and serve plain, or slather with butter or cream cheese for a tasty treat!
This moist pumpkin zucchini bread is perfect for enjoying with a cozy cup of coffee or tea. It keeps well when wrapped tightly at room temperature for a few days or in the fridge for even longer. Happy baking!
FAQ about Moist Pumpkin Zucchini Bread
Can I Use Frozen Zucchini or Pumpkin Puree?
Absolutely! Just make sure to thaw your frozen zucchini or pumpkin puree completely and drain any excess moisture before using. This will help maintain the bread’s desired texture.
Can I Substitute the Vegetable Oil?
Yes, you can replace the vegetable oil with melted coconut oil or even applesauce for a healthier option. If you’re using applesauce, keep in mind it may slightly change the flavor and moisture level.
How Do I Store Leftover Bread?
Store any leftover pumpkin zucchini bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. For longer storage, consider wrapping it tightly and freezing it for up to three months.
What’s the Best Way to Check If It’s Done Baking?
The best way to check for doneness is to insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs (not wet batter), it’s ready! Keep an eye on it during the last 10 minutes of baking to avoid overcooking.
