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Pumpkin Zucchini Bread

Pumpkin zucchini bread with a deeply spiced crumb and a golden crackled top. Grated zucchini keeps it tender while pumpkin pie spice and cinnamon create an autumn quick-bread flavor.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
cooling 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 340
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 cinnamon
Wet ingredients and mix-ins
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
  • 2 eggs
  • 0.5 cup vegetable oil
  • 1 cup canned pumpkin puree
  • 1 tsp vanilla extract
  • 1 cup zucchini, grated and squeezed dry
  • 0.5 cup chopped pecans or chocolate chips (optional)
  • 1 turbinado sugar for top

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan so the batter releases cleanly.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon together until evenly combined, with no visible spice clumps.
Mix the wet ingredients
  1. Beat granulated sugar, brown sugar, eggs, vegetable oil, canned pumpkin puree, and vanilla extract until smooth and glossy.
  2. Stir in grated zucchini until the batter looks evenly speckled throughout.
Combine and bake
  1. Fold the dry ingredients into the wet ingredients just until combined—stop when you no longer see dry flour.
  2. Fold in chopped pecans or chocolate chips if using so the mix-ins are distributed without overmixing.
  3. Pour the batter into the prepared pan and sprinkle turbinado sugar over the top for a crackled finish.
  4. Bake at 350°F for 60–70 minutes, until a toothpick comes out clean and the top is golden-brown.
Cool and slice
  1. Cool for 15 minutes before slicing so the loaf sets and the crumb holds together when you cut it.

Notes

Pro tip: squeeze the grated zucchini very dry before mixing to keep the loaf tender but not gummy. Store tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to 5 days; freeze sliced for up to 2 months. For a dietary swap, you can use a neutral oil alternative like canola or avocado oil (texture stays close) while keeping the same bake times.