Pumpkin Zucchini Bread

5 from 2 votes

Easy and moist, this quick bread is the perfect thing to make as summer turns into fall.

Prep Time15

Cook Time50

Cooling Time1

Total Time2 5

Course: Breakfast, Side Dish

Cuisine: American

Diet: Vegetarian

Servings: People

Cost: $5

Get Recipe Ingredients

Grease one 8 x 4-inch loaf pan (see Notes for muffin variation). Preheat the oven to 350 F.
In a medium-sized bowl, combine the flour, salt, baking soda, baking powder, cinnamon, cloves, and salt together.
Beat the pumpkin, eggs, butter, sugar, and vanilla together in a large bowl. Add the zucchini and stir until combined. Add the flour mixture and stir just until there are no streaks of flour visible. Pour the batter into the prepared pans.
Bake the loaf for about 50 minutes or until a skewer or toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 20 minutes. Remove the bread or muffins from the pan, and allow to cool completely.

When you add the dry mixture to the wet, stir just until there are no streaks of flour visible. Don't overmix, or it will cause the bread to become tough.
When you grate the zucchini, use the biggest holes on a box grater, or you’ll end up with zucchini pulp instead of individual shreds of zucchini.
If you are using a larger zucchini and you can tell as you grate it that there is a lot of moisture in the strands, then give it a squeeze with your hands over the sink to remove excess liquid before adding it to the batter.
To make pumpkin zucchini muffins, instead of the loaf pan, grease 12 medium-sized muffin tins and line them with paper liners. Divide the batter evenly in the muffin cups and bake for 20 to 25 minutes. Cool for 15 to 20 minutes in the pan, then turn out onto a wire rack to finish cooling.