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Looking for the best pumpkin zucchini bread recipe? This moist and flavorful loaf combines the earthy sweetness of pumpkin with the garden-fresh goodness of zucchini, all wrapped up in cozy fall spices. Perfect for breakfast, snacks, or gifting, this easy pumpkin zucchini bread is a seasonal favorite you’ll come back to year after year!

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Every fall, once the mornings turn crisp and the garden’s last zucchini are harvested, I make this pumpkin zucchini bread. It smells like cinnamon and cloves, and it tastes like everything I love about autumn.

What I love about this recipe is that it uses simple ingredients I always have on hand — fresh eggs from the coop, homemade vanilla extract, and of course, grated zucchini from the garden and home-canned pumpkin puree.

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Image illustrates a Pinterest pin of pumpkin zucchini bread.

Why I Love This Recipe Every Fall

Every fall, without fail, I find myself baking this pumpkin zucchini bread—sometimes more than once a week! It’s become a seasonal staple in my kitchen, and for good reason. I grow both pumpkins and zucchini right here in my garden, so this recipe is a beautiful way to use the harvest and avoid waste. There’s something incredibly satisfying about turning your own homegrown produce into something so comforting and delicious. The smell alone—warm cinnamon, nutmeg, and pumpkin—is enough to make the whole house feel cozier. It’s simple, nourishing, and full of memories. This bread truly tastes like fall on the cottage homestead!

Here’s how I make it!

Image illustrates pumpkin zucchini bread.

Ingredients

1 cup grated zucchini (squeeze out excess moisture)
1 cup pumpkin puree
2 large eggs
1/2 cup melted coconut oil or butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla extract
1 1/2 cups all-purpose flour (or use whole wheat for extra nutrition)
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
Optional: 1/2 cup chopped nuts or chocolate chips

Instructions

Preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper.
Mix the wet ingredients: In a large mixing bowl, whisk together the eggs, pumpkin, coconut oil (or butter), sugars, and vanilla extract until smooth.
Add the zucchini: Stir in the grated and squeezed zucchini.
Add the dry ingredients: In a separate bowl, combine flour, salt, baking powder, baking soda, and spices. Gradually add to the wet ingredients and stir just until combined. Don’t overmix.
Fold in extras like nuts or chocolate chips if using.
Pour into your loaf pan and smooth the top.
Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan 10 minutes, then transfer to a wire rack.

Image illustrates grated zucchini. — *I use a cheese grater to easily grate my zucchini.*

Conclusion

This pumpkin zucchini bread is more than just a recipe—it’s a ritual. It reminds me to slow down, savor the season, and appreciate the harvest. This bread brings the same cozy comfort. I hope you love it as much as we do around here!

Resources: Here are some helpful resources for further information.

Frequently Asked Questions

1. Can I freeze pumpkin zucchini bread?

Yes! Wrap it tightly in plastic wrap and store it in a freezer bag. It keeps for up to 3 months.

2. Can I use yellow squash instead of zucchini?

Absolutely! Just grate it the same way and squeeze out the liquid.

3. Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s cooked and mashed well. It should be the same consistency as canned.

4. Is this bread sweet or savory?

It leans sweet, like banana bread, but isn’t overly sugary. It pairs beautifully with coffee or tea.

Pumpkin Zucchini Bread

Pumpkin Zucchini Bread is the ultimate comfort bake for fall. It’s incredibly moist, packed with warm spices, and the perfect way to sneak in some extra veggies without compromising flavor. This homemade treat is a must-bake every autumn!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings 1 loaf

Equipment

2 mixing bowls.
1 loaf pan

Ingredients

1 cup grated zucchini (squeeze out excess moisture)
1 cup pumpkin puree
2 large eggs
½ cup melted coconut oil or butter
½ cup brown sugar
½ cup granulated sugar
1 tsp vanilla extract
1 ½ cups all-purpose flour (or use whole wheat for extra nutrition)
½ tsp salt
½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
½ cup chopped nuts or chocolate chips (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper.
Mix the wet ingredients: In a large mixing bowl, whisk together the eggs, pumpkin, coconut oil (or butter), sugars, and vanilla extract until smooth.
Add the zucchini: Stir in the grated and squeezed zucchini.
Add the dry ingredients: In a separate bowl, combine flour, salt, baking powder, baking soda, and spices. Gradually add to the wet ingredients and stir just until combined. Don’t overmix.
Fold in extras like nuts or chocolate chips if using.
Pour into your loaf pan and smooth the top.
Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan 10 minutes, then transfer to a wire rack.