Pumpkin Zucchini Bread

Treat yourself to a good-for-you Pumpkin Zucchini Bread that sneaks veggies into each flavorful bite! Easy to make using pumpkin puree, maple syrup, and zucchini.

One of my favorite pumpkin recipes

When it comes to baked goods, I’m all about making them taste as great as possible while still using good-for-you ingredient options. When I learned I could sneak zucchini into pumpkin bread, I was sold!

This pumpkin zucchini bread recipe blends together a number of delicious flavors to create the most incredible treat. It’s made with everything good — maple syrup, pumpkin puree, and even chocolate chips!

Enjoy it for breakfast with your morning cup of coffee, have a slice as an afternoon snack, or save it for your evening dessert!

Ingredients in pumpkin zucchini bread

Zucchini pumpkin bread utilizes a lot of common baking ingredients (think flour, oil, eggs, vanilla, baking soda, and salt). This recipe gets fun and tasty when we add maple syrup, pumpkin puree, pumpkin puree spice, and chocolate chips!

Below is everything you’ll need to make this bread at home.

• Eggs: This recipe begins with 2 eggs.
• Coconut oil: Next up is 1/2 cup of melted coconut oil. Feel free to substitute another neutral oil (like vegetable oil) or melted butter if preferred.
• Maple syrup: Add deliciously sweet, all natural flavor with 1/2 cup of maple syrup.
• Pumpkin puree: Then, load it up with 1 cup of pumpkin puree.
• Vanilla: 1 tsp of vanilla extract adds so much flavor to the bread! Do not skip this ingredient.
• All purpose flour: 1 1/2 cups of all purpose flour is needed to create the bread texture.
• Baking soda: 1 tsp of baking soda will help the bread bake properly.
• Baking powder: Follow the baking soda with 1/2 tsp of baking powder.
• Salt: 1/4 tsp is a must for flavor!
• Pumpkin puree spice: Add some more pumpkin goodness to this bread by throwing in 1 tbsp of pumpkin puree spice.
• Zucchini: Now for the zucchini! Use 2 cups, shredded. No need to blot it dry.
• Chocolate chips: Last but not least, finish off with 1 cup of mini chocolate chips.

Are you a cinnamon lover? You can sprinkle 1/4 teaspoon ground cinnamon on top!

Tools required to make homemade bread

To make this pumpkin zucchini bread recipe, you will need around 7 main kitchen tools and 6 measuring cups. Everything is listed below for easy baking!

• Bread loaf pan (I used an 8×4 inch)
• Nonstick spray
• Parchment paper
• Large mixing bowl
• Whisk
• Smaller mixing bowl
• Stirring utensil

To measure out ingredients, you will need the following sized measuring cups: 1/4 tsp, 1/2 tsp, 1 tsp, 1 tbsp, 1/2 cup, and 1 cup.

How to make pumpkin bread with zucchini

Ready to start baking this delicious pumpkin zucchini bread? This quick bread recipe keeps prep time short with only around 10 minutes required. With 45-55 minutes reserved for baking, that brings us to around an hour of total time from start to finish. Once complete, the bread yields 10 individual slices!

First, preheat the oven to 350°F and line a bread loaf pan with nonstick spray and parchment paper.

Then, grab a large bowl and whisk together the eggs, oil, and maple syrup.

Next, whisk in the pumpkin puree and vanilla. Set aside.

In a smaller bowl, mix together the flour, baking soda, baking powder, salt, and pumpkin pie spice

Add the dry ingredients to the wet pumpkin mixture and stir until combined. Then, stir in the shredded zucchini and mini chocolate chips, saving 1/3 cup for sprinkling on top before baking.

Pour the batter into the greased baking pan, and then sprinkle with the remaining chocolate chips

Bake for 45-55 minutes, or until a toothpick inserted in the middle comes out clean.

Let the bread cool in the pan. After a bit, optionally transfer to a wire rack to continue cooling (not required).

Leftover zucchini pumpkin bread can be stored in an airtight container, aluminum foil, or plastic wrap and kept at room temperature or in the fridge. Enjoy within 4-5 days.

Alternately, you can freeze extra bread for enjoying later down the road! Place the covered bread in an airtight container or freezer bag and enjoy within one month.

Why did my zucchini bread turn out rubbery?

There are a few things that can cause rubbery bread. The first is baking at a high temperature — be sure you’re baking this bread at 350°F, nothing warmer. Another way to avoid rubbery bread is to avoid overmixing. Combine ingredients until they’re just mixed, and don’t overdo it.

Do you squeeze the liquid from zucchini for bread?

Sometimes, yes! However, for this recipe, that is not the case. No need to blot dry before adding to the recipe.

Is it okay to eat soft zucchini?

Sure! As long as the zucchini is not overly ripe or bad, it is fine.

Can I add a frosting?

Of course! A cream cheese frosting would taste particularly delicious with this pumpkin bread recipe.

Can I use this recipe to make muffins?

Great idea! Simply add the batter to greased, lined muffin tins, and you’ll be good to go. You will need to adjust baking time, so be sure to keep an eye on the muffins to avoid overbaking or burning.

If you liked this recipe, you’ll want to try these!

Want to try some more healthy zucchini recipes? Here are some yummy ideas! I can’t recommend the lasagna enough — it’s delish!

• Zucchini Protein Baked Oats
• Healthy Zucchini Cake
• Zucchini Lasagna Recipe
• Buffalo Turkey Stuffed Zucchini Boats

Recipe by Erin Antoniak and Photos by Bake and Bacon

★★★★★ 5 from 9 reviews

Pumpkin Zucchini Bread

Treat yourself to a good-for-you Pumpkin Zucchini Bread that sneaks veggies into each flavorful bite! Easy to make using pumpkin puree, maple syrup, and zucchini.

Prep: 20Cook: 55Total: 1 hour 15 minutes

Yield 10 slices 1x

1x2x3x

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Ingredients

• 2 eggs
• 1/2 cup coconut oil – melted (sub neutral oil or melted butter)
• 1/2 cup maple syrup
• 1 cup pumpkin puree
• 1 tsp vanilla
• 1 1/2 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tbsp pumpkin pie spice
• 2 cups shredded zucchini (no need to blot dry)
• 1 cup mini chocolate chips

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Instructions

1. Preheat oven to 350F and line bread loaf pan (I used 8×4) with non-stick spray and parchment paper.
2. In a large bowl, whisk together eggs, oil, and maple syrup.
3. Whisk in pumpkin puree and vanilla. Set aside.
4. In a smaller bowl, mix together flour, baking soda, baking powder, salt, and pumpkin pie spice.
5. Add dry ingredients to wet ingredients and stir until combined. Stir in shredded zucchini and mini chocolate chips, saving 1/3 cup for sprinkling on top before baking.
6. Pour into greased baking dish. Sprinkle with remaining chocolate chips.
7. Bake for 45-55 minutes or until toothpick inserted in middle comes out clean.

Author: ErinCategory: breakfast, snack, bread, pumpkin zucchiniMethod: ovenCuisine: American