Description

This secretly healthy Pumpkin Zucchini Bread is moist, flavorful, and packed with autumn spices. Made with pumpkin puree and zucchini, it’s a wholesome treat perfect for breakfast, snacks, or dessert—and picky eaters will never guess it’s full of veggies!

Ingredients

Scale

1 ½ cups all-purpose flour (or gluten-free blend)
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
1 cup granulated sugar (or coconut sugar)
½ cup packed brown sugar
½ cup vegetable oil (or melted coconut oil)
2 large eggs
1 teaspoon vanilla extract
1 cup pumpkin puree (100% pumpkin)
1 cup shredded zucchini (excess moisture squeezed out)
½ cup chopped walnuts or pecans (optional)

Instructions

Preheat oven to 350°F (175°C) and grease/flour a 9×5 inch loaf pan.
In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
In a separate bowl, whisk together sugar, brown sugar, oil, eggs, and vanilla extract.
Gradually mix dry ingredients into wet, stirring until just combined.
Fold in pumpkin puree and shredded zucchini until evenly mixed.
If using, fold in chopped nuts.
Pour batter into prepared loaf pan.
Bake for 50–60 minutes or until a skewer inserted in the center comes out clean or with moist crumbs.
Let cool in pan 10 minutes, then transfer to wire rack to cool completely.
Slice and enjoy!

Notes

To keep it moist and delicious, don’t overmix the batter or skip squeezing out the zucchini. Try adding chocolate chips or a spiced glaze for extra indulgence. Freezes beautifully for later enjoyment.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Baked Goods
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 15g
Sodium: 200mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg

Keywords: pumpkin bread, zucchini, healthy baking, moist loaf, fall recipe