Easy & Delicious Pumpkin Zucchini Nut Bread Recipe.

Add this delicious pumpkin zucchini nut bread to your fall pumpkin recipes. It is moist, delicious and easy to make. 

Fall is my favorite time of year. After a long hot summer I cannot wait to cozy up inside with a good book and the scent of pumpkin spice wafting through the house. Honestly, I can never get too much pumpkin, and have on rotation pumpkin macaroni and cheese, pumpkin soup, pumpkin pie and my favorite pumpkin bread recipe.

This weekend I made Pumpkin Zucchini Nut bread, it contains the last of the zucchini from my neighbors garden. This delicious bread is the perfect afternoon snack, with a cup of coffee and as part of your holiday gift baskets.

Pumpkin is one of our favorite quick breads and we make it frequently in the fall season. We’ve made classic pumpkin bread, bourbon pumpkin bread and  cinnamon swirl pumpkin bread but never a pumpkin zucchini bread recipe until today.

Pumpkin Zucchini Nut Bread

There are 2 cups of grated zucchini in this recipe but don’t worry you cannot taste the zucchini, it just makes the bread extra moist. This recipe makes 2 loaves, one to eat and one to share or one to freeze to enjoy at a later date.

What You Need to Make Pumpkin Zucchini Bread

• 1 cup pumpkin puree
• 1/2 cup melted butter
• 1/2 vegetable oil
• 3/4 c granulated sugar
• 1 cup brown sugar packed
• 3 eggs lightly beaten
• 1 tbsp. vanilla extract
• 2 cups grated fresh zucchini(lightly squeezed)
• 3 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher sea salt
• 2 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 ground cloves
• 2/3-11/3 cups chopped nuts(pecans or walnuts)
• granulated sugar to sprinkle on top

Directions for Pumpkin Zucchini Bread

• Preheat oven to 350 degrees F. Lightly spray two 8×4″or 9×5″ loaf pans with nonstick spray and line with parchment paper. Using a box grater grate the zucchini. Then using a paper towel or cheese cloth lightly squeeze the excess water from the zucchini.
• In a large  bowl whisk together the pumpkin purée, butter, oil, eggs and vanilla extract. Add the shredded zucchini and fold in with a spatula.
• In a medium bowl whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Gradually add the dry ingredients into the pumpkin mixture, then add the nuts or chocolate chips. Do not over mix, mix until just moist, its ok to see a few streaks of flour.
• Pour the batter evenly between the two pans, sprinkle with sugar and place in the preheated oven and bake for 40-50 minutes for  9× 5 pans. The baking time for 8 x 4″ pans is 50-60 minutes or until a cake tester comes out clean. Remove pans from the oven and cool on a wire wrack, let the bread cool in the pans for 15 minutes then tip the bread out and cool on the wire rack.

Variations

• Make mini loaves.
• Add chocolate chunks or chocolate chips to the bread.
• Use pumpkin pie spice in place of the cinnamon nutmeg and cloves.
• Frost with cinnamon cream cheese frosting.
• Add pumpkin seeds to the top

Can You Freeze Pumpkin Bread?

Yes, You can wrap individual slices in plastic wrap or wrap the entire loaf and place in a freezer bag. Freeze the pumpkin zucchini loaf for up to 3 months. For short term storage, wrap with plastic wrap or store in an airtight container on the counter top for up to 3 days.

THAT’S ALL FOR NOW

I hope that make and enjoy a loaf of pumpkin zucchini bread.

Do you have an easy quick bread recipe to share?

What are your favorite pumpkin bread recipes?

Have a great day friends, thank you for spending part of your day with me.

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Easy & Delicious Pumpkin Zucchini Nut Bread Recipe

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Add this delicious pumpkin zucchini nut bread to your fall pumpkin recipes. It is moist, delicious and easy to make.

• Total Time: 0 hours
• Yield: 2 Loaves 1x

Ingredients

Scale 1x2x3x

1 cup pumpkin puree

1/2 cup melted butter

1/2 vegetable oil

3/4 c granulated sugar

1 cup brown sugar packed

3 eggs lightly beaten

1 tbsp. vanilla extract

2 cups grated fresh zucchini(lightly squeezed)

3 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon kosher sea salt

2 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/4 ground cloves

2/3–11/3 cups chopped nuts(pecans or walnuts)

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Instructions

Preheat oven to 350 degrees F. Lightly spray two 8×4″or 9×5″ loaf pans with nonstick spray and line with parchment paper. Using a box grater grate the zucchini. Then using a paper towel or cheese cloth lightly squeeze the excess water from the zucchini.

In a large  bowl whisk together the pumpkin purée, butter, oil, eggs and vanilla extract. Add the shredded zucchini and fold in with a spatula.

In a medium bowl whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Gradually add the dry ingredients into the pumpkin mixture, then add the nuts or chocolate chips. Do not over mix, mix until just moist, its ok to see a few streaks of flour.

Pour the batter evenly between the two pans, place in the preheated oven and bake for 40-50 minutes for  9× 5 pans. The baking time for 8 x 4″ pans is 50-60 minutes or until a cake tester comes out clean. Remove pans from the oven and cool on a wire wrack, let the bread cool in the pans for 15 minutes then tip the bread out and cool on the wire rack.

Notes

Recipe from Life Made Simple

Add 2/3 cup of nuts or other mix ins per loaf.

• Author: Elizabeth
• Prep Time: 10
• Cook Time: 50-60 minutes
• Category: Breads & Muffins
• Method: Baked
• Cuisine: American