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Pumpkin Zucchini Bread

Pumpkin zucchini bread with a golden crackled top and a moist orange-brown crumb flecked with green zucchini. This fall quick bread bakes into a sliceable loaf that’s deeply spiced with pumpkin pie spice and cinnamon.
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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: 310
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
  • 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
Optional mix-ins and topping
  • 0.5 cup chopped pecans or chocolate chips Optional
  • Turbinado sugar for top

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350°F and grease a 9x5 loaf pan, so it’s ready for batter right away.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon together in a bowl until evenly combined.
Mix the wet ingredients
  1. Beat granulated sugar, brown sugar, eggs, vegetable oil, canned pumpkin puree, and vanilla extract until smooth.
Add zucchini
  1. Stir in grated and squeezed dry zucchini until the batter looks evenly speckled.
Combine and add optional mix-ins
  1. Fold dry ingredients into wet until just combined, then fold in chopped pecans or chocolate chips if using.
Bake
  1. Pour the batter into the prepared loaf pan, sprinkle turbinado sugar over the top, and bake 60–70 minutes until a toothpick comes out clean.
Cool and slice
  1. Cool the loaf 15 minutes before slicing to help it set into clean, golden-crackled slices.

Notes

For best texture, squeeze the grated zucchini very dry so the loaf stays moist but not gummy. Store tightly wrapped at room temperature for up to 2 days or refrigerate for up to 5 days; freeze sliced or whole for up to 2 months. For a lighter option, replace the vegetable oil with an equal amount of neutral oil or use half oil/half unsweetened applesauce if you don’t mind a slightly softer crumb.