Pumpkin zucchini bread is a slightly sweet and savory combination of fruits, veggies, seeds, and nuts that makes a healthy breakfast or delicious dessert.
It’s perfect as a grab-and-go slice or an afternoon treat and there’s nutrition in every bite.
You’ll Love This Pumpkin Zucchini Bread Because…
- The addition of banana gives it a natural sweetness and flavor, the zucchini makes it super moist, and flax seeds and pecans provide a tasty texture.
- This tender and delicious quick bread is worth doubling because everyone will be clamoring for more!
- Cool it and freeze it for future snacks or lunchbox treats, or have it warm and fresh out of the oven. Serve with some homemade honey butter, or cut thick slices and use for a festive French toast dish!
Ingredients and Add-Ins
BATTER: Whole wheat flour and flax seed give this loaf a deep dark color and lots of fiber without being heavy.
PUMPKIN: Be sure to use pumpkin puree and not pumpkin pie filling, which is pre-seasoned and will change the flavor. Pumpkin puree has no added sugar.
ZUCCHINI: Zucchini adds a shot of nutrition to this bread, but the real reason for adding zucchini to quick bread is that it makes it extra moist! (Be sure not to drain or squeeze the zucchini dry once it’s shredded.)
BANANAS: Older bananas are always sweeter and they mash easier for bread recipes.
SPICES: Fragrant pumpkin pie spice is half the appeal of this cozy bread recipe. Make it yourself and keep it on hand to use in everything from pumpkin loaf to oatmeal.
NUTS: Toast pecans or walnuts in a dry saute pan to make them extra crunchy as well as intensify their flavor.
Variations
Switch out the whole wheat flour for your favorite gluten-free blend, just check the packaging for the proper conversion ratios. Sour cream can be used in place of Greek yogurt.
If bananas aren’t available, use an equal amount of unsweetened applesauce.
There are so many add-in’s for this recipe. Dried cranberries, flaked coconut, mini white, or dark chocolate chips will dress up pumpkin zucchini bread without overwhelming its flavors.
How to Make Pumpkin Zucchini Bread
Follow these simple steps to make this delicious quick bread.
- Whisk the dry and wet ingredients in separate bowls, then combine dry into wet until just combined (recipe below)
- 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
- Keep pumpkin zucchini bread in an airtight container at room temperature for up to 2 days.
- Tightly wrap and store in the refrigerator for up to a week. It will last in the freezer for up to 6 months.
- Freeze slices between pieces of parchment paper in a zippered bag and take them out to thaw as needed or quick-thaw them in the microwave.
Other Zucchini Recipes
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Pumpkin Zucchini Bread
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 60-75 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 over mix 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 6 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
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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