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Pumpkin Zucchini Bread

Pumpkin zucchini bread with warm spices and a moist crumb—made by folding squeezed shredded zucchini into a pumpkin purée batter and baking until a toothpick comes out clean. Enjoy a tender slice topped with optional pepitas for cozy fall flavor.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
Wet ingredients and add-ins
  • 0.5 cup vegetable oil
  • 0.5 cup light brown sugar
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 1 cup pumpkin purée
  • 1.5 cup shredded zucchini excess moisture squeezed out
  • 0.5 cup sour cream
  • 0.5 cup chopped pecans or walnuts optional
Topping (optional)
  • 2 tbsp pumpkin seeds (pepitas) for topping (optional)

Equipment

  • 1 sheet pan

Method
 

Prep and make the batter
  1. Preheat the oven to 350°F (175°C). Use the middle rack for even baking.
  2. Grease and line a 9×5-inch loaf pan with parchment paper. Leave a little overhang so the loaf lifts out cleanly.
  3. In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, ground cinnamon, and ground nutmeg. Whisk until evenly tinted and no clumps remain.
  4. In another bowl, whisk together the vegetable oil, light brown sugar, granulated sugar, eggs, vanilla extract, pumpkin purée, and sour cream. Whisk until smooth and glossy.
  5. Fold in the shredded zucchini until evenly distributed. Keep folding gently so the batter stays thick and cohesive.
  6. Gradually stir the dry ingredients into the wet ingredients until just combined. Stop as soon as no dry streaks remain.
  7. Fold in the chopped pecans or walnuts if using. Distribute them through the batter without overmixing.
Bake and finish
  1. Pour the batter into the prepared loaf pan. Smooth the top with a spatula if needed.
  2. Sprinkle the top with pumpkin seeds (pepitas) if desired. Press them lightly so they adhere.
  3. Bake for 55–65 minutes, until a toothpick inserted into the center comes out clean. The loaf should spring back slightly when touched.
  4. Cool for 15 minutes before removing from the pan. This helps the crumb set so it slices cleanly.
  5. Slice and serve warm with butter or maple butter. Let it rest 5 minutes after slicing for the best texture.

Notes

For the most tender loaf, squeeze the shredded zucchini firmly until it’s not dripping, then fold it in gently. Store tightly wrapped in the fridge for up to 4 days; warm slices in the microwave for 10–15 seconds. Freeze baked slices for up to 2 months (thaw overnight in the fridge). For a slightly lighter option, swap half the vegetable oil with unsweetened applesauce (it keeps the loaf moist but slightly softer).