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Pumpkin Zucchini Bread

Pumpkin zucchini bread with a moist, golden crumb—made by squeezing grated zucchini very dry and baking in a loaf pan until toothpick-clean. Finished with a quick cinnamon glaze drizzle for a lightly sweet, spiced 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: 290
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Zucchini Bread
  • 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
  • 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; chopped
For glaze
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Bake the loaf
  1. Preheat the oven to 350F, then grease a 9x5 loaf pan.
  2. Grate the zucchini and squeeze it in a clean towel until very dry, measuring after squeezing.
  3. Whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
  4. Whisk the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  5. Fold the dry ingredients into the wet ingredients until just combined, then fold in the squeezed zucchini and walnuts if using.
  6. Pour the batter into the prepared pan.
  7. Bake at 350F for 60-65 minutes, until a toothpick comes out clean.
  8. Cool the bread completely before glazing.
Cinnamon glaze
  1. Whisk the powdered sugar, milk, and cinnamon until smooth and pourable.
  2. Drizzle the cinnamon glaze over the cooled loaf.

Notes

Pro tip: squeezing the zucchini “very dry” is what keeps the crumb tender instead of gummy—measure after squeezing so the batter sets correctly. Store tightly wrapped at room temperature for up to 2 days or refrigerate up to 5 days. Freeze the fully cooled loaf (or wrapped slices) up to 2 months; thaw overnight in the refrigerator. For a lighter option, use applesauce in place of some oil (use 1/3 cup oil + 1/3 cup unsweetened applesauce) though the texture will be slightly softer.