Pumpkin Zucchini Bread Recipe

Nothing says cozy baking season quite like the warm aroma of pumpkin and spices filling your kitchen. This pumpkin zucchini bread is soft, moist, and full of flavor, making it the perfect fall treat. It’s a delicious twist on classic pumpkin bread with the added goodness of zucchini for extra moisture.

Pumpkin Zucchini Bread Recipe

Ingredients

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup pumpkin puree
1/2 cup vegetable oil
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/4 cup buttermilk, at room temperature
1 large egg, at room temperature
1 1/2 teaspoons pure vanilla extract
3/4 cup shredded zucchini
2 tablespoons turbinado sugar

Instructions

Preheat oven to 350°F (175°C).
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
In a large bowl, combine the pumpkin, oil, brown sugar, granulated sugar, buttermilk, egg, and vanilla. Stir until smooth.
Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
Gently fold in the shredded zucchini.
Grease a 9×5-inch loaf pan with nonstick spray. Pour the batter into the pan and spread evenly. Sprinkle with turbinado sugar.
Bake on the middle rack for 45–60 minutes, or until the loaf is golden brown and a toothpick inserted in the center comes out clean. Start checking at 45 minutes.
Remove from oven and let cool in the pan for 15 minutes. Run a butter knife along the edges, then carefully turn out. Cool completely on a wire rack.
Slice, serve, and enjoy!