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Pumpkin Zucchini Bread

Pumpkin zucchini bread with a tender, deeply moist crumb thanks to very dry grated zucchini, baked until a toothpick tests clean. Finished with a simple cinnamon glaze drizzle for extra sweetness and a golden-brown top.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
Wet ingredients and mix-ins
  • 0.75 cup pumpkin puree
  • 1.5 cup zucchini grated and squeezed very dry; measure after squeezing
  • 1 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 0.5 cup vegetable oil
  • 3 eggs
  • 1 tsp vanilla extract
  • 0.5 cup walnuts optional
Cinnamon glaze
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prep the pan
  1. Preheat oven to 350F and grease a 9x5 loaf pan.
  2. Grate zucchini and squeeze it in a clean towel until very dry, then measure after squeezing.
Mix dry and wet
  1. Whisk all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until evenly combined.
  2. Whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
Combine and bake
  1. Fold the dry ingredients into the wet ingredients until just combined.
  2. Fold in the very dry zucchini and walnuts if using.
  3. Pour the batter into the prepared loaf pan.
  4. Bake for 60-65 minutes at 350F, until a toothpick comes out clean.
Glaze and serve
  1. Cool the loaf completely before glazing.
  2. Drizzle a cinnamon glaze made by whisking powdered sugar, milk, and cinnamon over the cooled bread.

Notes

For the most tender loaf, squeeze the grated zucchini until it’s very dry, then measure after squeezing so the batter isn’t watery. Store tightly wrapped at room temperature for 2 days or in the refrigerator for up to 5 days; freeze slices in an airtight container for up to 2 months. To make it dairy-free, swap the glaze milk for unsweetened non-dairy milk (use the same amount) without changing bake time.