Perfectly spiced, perfectly moist Pumpkin Zucchini Bread is the quick bread recipe to make this fall. Treat yourself to a slice with a cup of coffee for a wonderful breakfast treat or afternoon snack.
If it’s fall, you can bet we’re making all the pumpkin recipes including this wonderful pumpkin zucchini bread. It’s a combination of my best zucchini bread and pumpkin bread for a moist and tender sweet bread that is so hard to resist.
I love this recipe because you can serve the bread for breakfast or as a snack. It’s also wonderful for gifting because it keeps really well at room temperature. Wrap it up with a bow to surprise a new neighbor or good friend and you’ll make their day, I promise. Or, keep it all to yourself – I won’t tell.
Just for U® Extreme Value Rewards
Of course, I got all of the ingredients at my favorite local Safeway. They’re running their Extreme Value Rewards program which means you can earn 4X and 10X the reward points. You can use the reward points for so many perks like free products, free produce, $7 off of meat, $10 off your purchase, savings at the gas pump, and so much more!
You can sign up for free at j4Urewards.com to get all the details – trust me, you don’t want to miss out on all the perks!
Once you visit the page, sign up in the bottom right box on your screen and you’ll be the first to know about new offers and rewards.
I love to use their Grocery Delivery and DriveUp & Go™service – it makes life so much easier at our house, especially this time of year. I just add all of my items to the cart in the app and they automatically add my rewards points to my account.
I’m pretty sure we’ll be making this spiced bread on repeat all fall! It’s just too good – here’s what you’ll need to make it:
- Canola oil
- Granulated sugar
- Brown sugar
- Grated zucchini
- Canned pumpkin puree
- Baking soda
- Ground ginger, cinnamon, and nutmeg
This is an Easy One Bowl Recipe
This is an easy one-bowl recipe that makes two 9” loaves. It’s low-fuss!
Just place all of the ingredients in a large mixing bowl and then mix them together until the batter comes together.
Don’t worry if there are some small lumps in the batter – it doesn’t need to be completely smooth.
Divide the batter between two prepared loaf pans and bake them for 45 to 50 minutes. Cool the loaves fully before slicing and serving.
This bread keeps really well at room temperature as long as it’s tightly wrapped. You can also freeze the fully cooled loaves and thaw them later at room temperature.
No, you don’t need to peel it first. Just grate it and add it to the batter.
I don’t because you want the moisture from the zucchini in the batter. Unless your grated zucchini is very watery I don’t recommend wringing it.
Canned pie filling is not the same as canned pumpkin puree. Pie filling has added sugar and spices, while puree is just pumpkin (with maybe some salt added). So, use the puree for the best results.
A warm slice of pumpkin zucchini bread with a pat of butter is a treat you don’t want to miss out on. When I make it, my family can’t get enough – it disappears within the day!
Enjoy! XOXO San
P.S. Don’t forget to sign up for Extreme Value Rewards when you shop for the ingredients in this recipe! Look for the 4X reward tag on participating items in-store or on the app – simply purchase the participating items, and watch the rewards points rack up!
I shopped at my neighborhood Safeway in south Fort Collins, but you can also find the ingredients for this recipe at Albertsons Companies family of stores including Albertsons, ACME Markets, Jewel-Osco, Vons, Randalls, Shaw’s Supermarkets, Star Market, and Tom Thumb.
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Don’t forget to pin this recipe to your favorite Pinterest board for later.
Pumpkin Zucchini Bread
- 4 eggs
- 1 cup canola oil
- 1 cup granulated sugar
- 3/4 cup brown sugar
- 2 teaspoons vanilla
- 2 cups grated zucchini
- 1 cup canned pumpkin puree
- 3 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ginger
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon fresh ground nutmeg
- Preheat oven to 350 degrees F. Spray two 9" loaf pans with cooking spray.
- Combine all of the ingredients in a large bowl in the order they are listed. Beat them on medium-high speed until well combined.
- Divide the batter evenly between the two prepared pans. Bake the loaves for 45 to 50 minutes or until a toothpick comes out clean.
- Allow the loaves to cool completely before slicing and serving.