Pumpkin Zucchini Bread is a slightly sweet and savory mix of fruits, veggies, seeds, and nuts that makes a cozy breakfast or delicious snack. It’s perfect as a grab-and-go slice or an afternoon treat, with nutrition in every bite.
Serve it up with a coffee dalgona or a homemade pumpkin spice latte.
Recipe Highlights: Pumpkin Zucchini Bread
- Flavor: Warm fall spices and toasted nuts add delicious, cozy flavor to every moist and lightly sweet slice of zucchini pumpkin bread.
- Why Make It: This budget-friendly recipe is a great way to use up garden zucchini, leftover pumpkin, and overripe bananas for natural sweetness without needing as much added sugar.
- Skill Level: This beginner-friendly quick bread comes together easily with no special techniques required. Simply grate, mix, and bake!
- Tools: Two mixing bowls, a box grater, spatula, and standard 9×5-inch loaf pan are all you need for this recipe.
Total Time: 1 Hr 30 Mins Servings: 16 Cooking Method: Oven
Pumpkin Banana Bread Ingredients
- Dry Ingredients:
- Whole wheat flour adds hearty flavor and structure while all-purpose flour helps provide a softer, lighter crumb.
- Ground flaxseed adds subtle nutty flavor and fiber, plus it blends evenly into the batter.
- Use baking powder and baking soda to help the bread rise, create a light texture, and a soft, tender crumb.
- Salt helps balance sweetness for a flavorful loaf.
- Use store bought, or homemade pumpkin pie spice to bring cozy and warm fall flavor. Cinnamon works for a simpler spice profile.
- Wet Ingredients:
- Use very ripe bananas because they are sweet and easy to mash.
- Be sure to use pure pumpkin puree, not pumpkin pie filling which contains added sweeteners and spices.
- Greek yogurt adds a little tang and helps create a moist loaf. Sour cream is a great substitute.
- Brown sugar adds sweetness and a delicious, caramel-like flavor.
- Use a neutral tasting oil to help keep the bread moist.
- An egg is used to bind this moisture-rich batter together.
- Zucchini: Choose tender small or medium zucchini, and there is no need to peel!
- Nuts: While optional, toasting pecans or walnuts deepens their nutty flavor and make a delicious addition.
Variations
- Switch out the whole wheat flour for your favorite gluten-free blend, just check the packaging for the proper conversion ratios.
- If bananas aren’t available, use an equal amount of unsweetened applesauce.
- There are so many add-ins for this recipe. Dried cranberries, flaked coconut, mini white, or dark chocolate chips can dress up pumpkin zucchini bread without overwhelming its flavor.
How to Make Pumpkin Zucchini Bread
- Whisk the dry and wet ingredients in separate bowls, then mix the two until just combined (recipe below)
- Fold in zucchini and nuts, if using.
- Pour batter into a prepared loaf pan and bake until a toothpick inserted into the center comes out clean.
- Serve warm or chilled.
Storing Pumpkin Zucchini Bread
- Store cooled pumpkin zucchini bread in an airtight container or zip top bag. You can wrap as a loaf, or as individual slices which make great grab-and-go snacks.
- This loaf will last at room temperature for up to 2 days, refrigerate for up to a week, and freeze for up to 3 months, labeled with the date.
- Thaw slices at room temperature or warm briefly in the microwave to soften the crumb and bring back the pumpkin-spice aroma.
Other Zucchini Recipes
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Pumpkin Zucchini Bread
Moist pumpkin zucchini bread combines pumpkin, ripe banana, shredded zucchini, warm spices, flaxseed, and crunchy nuts in one wholesome fall loaf.
Equipment
Ingredients
- 1 cup whole wheat flour
- 1 cup all purpose flour
- ¼ cup ground flax seeds
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice or cinnamon
- ½ teaspoon salt
- 1 cup mashed bananas
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup greek yogurt or sour cream
- ⅓ cup brown sugar packed
- ¼ cup oil
- 1 egg
- 1 cup shredded zucchini
- 1 cup chopped pecans or walnuts
Instructions
- Preheat oven to 350˚F. Grease a 9×5 inch loaf pan.
- Combine whole wheat flour, all purpose flour, flax seeds, baking powder and soda, pumpkin pie spice, and salt together in a medium bowl.
- In a separate large bowl mix bananas, pumpkin, yogurt, sugar, oil, and egg.
- Add flour mixture to banana mixture, then fold until just mixed. Do not over mix.
- Fold zucchini and nuts in gently.
- Add batter to loaf pan. Bake for 60 to 75 minutes. Insert a toothpick in the center, if it comes out clean, the loaf is done.
- Cool on a wire rack for 10 minutes, then remove from pan and cool completely.
Notes
- Do not overmix the wet and dry ingredients, as it may cause a heavy, dry loaf.
- Store leftovers at room temperature in an airtight container for up to 2 days, or refrigerate for up to a week. Store in the freezer for up to 3 months, wrapped in plastic wrap.
- It’s a good idea to freeze slices between pieces of parchment paper, then in a zippered bag. This makes it easy to grab a piece quickly to pack, or thaw in the microwave.
Nutrition Information
Calories: 190 | Carbohydrates: 23g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 11mg | Sodium: 204mg | Potassium: 206mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2428IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 1mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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