25+ Delicious Pumpkin Zucchini Bread Recipes To Try This Season

As the crisp autumn air settles in and the leaves begin to change, there’s nothing quite like the aroma of freshly baked bread wafting through your kitchen.

Among the myriad of seasonal delights, pumpkin zucchini bread stands out as a perfect blend of flavors and textures.

This delightful treat not only captures the essence of fall with its warm spices and moist crumb but also offers a nutritious boost with the addition of zucchini.

Whether you’re seeking a sweet breakfast option, a hearty snack, or a festive dessert, our collection of 25+ pumpkin zucchini bread recipes has you covered.

In this blog, we’ll explore an array of creative recipes that showcase the versatility of pumpkin and zucchini.

From classic versions enriched with chocolate chips and nuts to innovative twists featuring spices and glazes, there’s something here to please every palate.

Join us on a culinary journey that celebrates the best of autumn baking and discover your new favorite pumpkin zucchini bread recipe!

25+ Delicious Pumpkin Zucchini Bread Recipes To Try This Season

With over 25 delicious pumpkin zucchini bread recipes at your fingertips, you’re well-equipped to embrace the flavors of fall in your baking.

Each recipe invites you to explore the delightful harmony of pumpkin and zucchini while offering unique twists that keep this beloved bread fresh and exciting.

Whether you enjoy it warm from the oven, topped with a spread of butter or cream cheese, or as a dessert for a special occasion, these recipes will surely become staples in your autumn baking repertoire.

So gather your ingredients, preheat your oven, and get ready to fill your kitchen with the comforting scents of pumpkin and spice!

Pumpkin Spice Zucchini Bread with Walnuts

This Pumpkin Spice Zucchini Bread with Walnuts brings together the creamy richness of pumpkin, the subtle sweetness of zucchini, and the nutty crunch of walnuts. With a blend of warming spices, this bread is perfect for autumn mornings or an afternoon treat with tea. The zucchini keeps the bread moist, while the pumpkin adds a depth of flavor that makes every slice memorable.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon allspice
• ½ teaspoon salt
• ¾ cup canned pumpkin puree
• ½ cup shredded zucchini (squeeze out excess water)
• ¾ cup sugar
• ¼ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup chopped walnuts

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
3. In a separate large bowl, combine the pumpkin puree, zucchini, sugar, brown sugar, oil, eggs, and vanilla extract. Stir until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped walnuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The warm aroma of this pumpkin zucchini bread fills the kitchen, inviting everyone to take a slice. The walnuts add a satisfying crunch, while the spices bring a comforting autumnal flavor that’s hard to resist. Pair it with a cup of coffee or tea for a delightful seasonal treat.

Chocolate Chip Pumpkin Zucchini Bread

If you love chocolate, this Chocolate Chip Pumpkin Zucchini Bread is the recipe for you! Combining the sweet, earthy flavors of pumpkin and zucchini with the richness of chocolate, this moist bread is a decadent treat. Perfect for breakfast or dessert, it’s packed with nutrients from the pumpkin and zucchini but tastes like a dessert.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon salt
• 1 cup pumpkin puree
• 1 cup shredded zucchini (squeeze out excess water)
• ½ cup sugar
• ½ cup brown sugar
• ½ cup melted coconut oil or vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, mix flour, baking powder, baking soda, cinnamon, ginger, and salt.
3. In a large bowl, whisk together the pumpkin puree, zucchini, sugar, brown sugar, oil, eggs, and vanilla extract until smooth.
4. Gradually stir the dry ingredients into the wet ingredients, being careful not to overmix. Fold in the chocolate chips.
5. Pour the batter into the loaf pan and spread evenly.
6. Bake for 50-60 minutes, or until a toothpick comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

This chocolate chip pumpkin zucchini bread is a true crowd-pleaser. The chocolate chips melt into the bread, creating pockets of gooey chocolate, while the pumpkin and zucchini keep it irresistibly moist. Each slice is a deliciously indulgent experience that feels comforting and special.

Gluten-Free Pumpkin Zucchini Bread with Almond Flour

For a gluten-free option, this Pumpkin Zucchini Bread with Almond Flour is rich, tender, and naturally gluten-free. The almond flour adds a lovely nutty flavor that complements the pumpkin and zucchini, while the texture is soft and moist. With a hint of cinnamon and a touch of maple syrup, this recipe is perfect for those who want a wholesome treat without gluten.

Ingredients:

• 2 cups almond flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• ¾ cup pumpkin puree
• ½ cup shredded zucchini (squeeze out excess water)
• ¼ cup maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a bowl, combine the almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, mix together pumpkin puree, zucchini, maple syrup, eggs, and vanilla extract until smooth.
4. Add the dry ingredients to the wet ingredients, stirring until combined. Fold in the chopped nuts if using.
5. Pour the batter into the loaf pan and spread evenly.
6. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This gluten-free pumpkin zucchini bread is a delightful, wholesome option for everyone, gluten-free or not! The almond flour adds an extra layer of flavor and nutrition, while the pumpkin and zucchini keep it moist and flavorful. With its tender crumb and autumn spices, this bread is an enjoyable and satisfying way to celebrate fall.

Maple Glazed Pumpkin Zucchini Bread

This Maple Glazed Pumpkin Zucchini Bread is a sweet, spiced loaf topped with a delightful maple glaze. The combination of pumpkin, zucchini, and maple creates a harmony of flavors that is warm, comforting, and perfect for autumn. The glaze adds just the right amount of sweetness, making this bread irresistible.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon salt
• 1 cup pumpkin puree
• 1 cup shredded zucchini (squeeze out excess water)
• ½ cup brown sugar
• ¼ cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

For the Maple Glaze:

• 1 cup powdered sugar
• 2 tablespoons maple syrup
• 1-2 tablespoons milk (adjust for desired consistency)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, and salt.
3. In a separate bowl, mix the pumpkin puree, zucchini, brown sugar, granulated sugar, oil, eggs, and vanilla until smooth.
4. Gradually stir the dry ingredients into the wet ingredients until combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. While the bread cools, whisk together the powdered sugar, maple syrup, and milk to make the glaze.
8. Once the bread has cooled slightly, drizzle the maple glaze over the top.

This pumpkin zucchini bread is made even more special with its luscious maple glaze. The glaze adds a beautiful shine and a sweet, maple flavor that complements the warm spices in the bread. Each bite offers a perfect balance of sweetness and spice that is sure to be a fall favorite!

Pumpkin Zucchini Bread with Coconut and Pecans

This Pumpkin Zucchini Bread with Coconut and Pecans has a tropical twist, making it a unique spin on the classic recipe. The addition of shredded coconut and pecans provides texture and a hint of sweetness, while the pumpkin and zucchini keep the bread wonderfully moist. This bread is perfect for a snack, breakfast, or even dessert.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 1 cup pumpkin puree
• 1 cup shredded zucchini (squeeze out excess water)
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup shredded unsweetened coconut
• ½ cup chopped pecans

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
3. In a separate large bowl, combine the pumpkin puree, zucchini, sugars, melted coconut oil, eggs, and vanilla extract. Mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until combined.
5. Fold in the shredded coconut and chopped pecans.
6. Pour the batter into the prepared loaf pan, spreading it evenly.
7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The combination of coconut and pecans gives this pumpkin zucchini bread a delightful tropical twist, adding texture and flavor with every bite. The warm spices and tender crumb make it an ideal treat for fall, while the coconut and pecans keep it interesting and unique. This is a recipe to come back to all season long!

Vegan Pumpkin Zucchini Bread with Cinnamon Streusel

This Vegan Pumpkin Zucchini Bread with Cinnamon Streusel is moist, flavorful, and topped with a crunchy streusel for an added treat. It’s a completely plant-based loaf that’s perfect for those looking for a dairy-free and egg-free option without sacrificing taste. The streusel adds a touch of sweetness and texture that elevates this bread into something special.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 1 cup pumpkin puree
• 1 cup shredded zucchini (squeeze out excess water)
• ½ cup brown sugar
• ¼ cup maple syrup
• ½ cup coconut oil, melted
• 1 teaspoon vanilla extract

For the Cinnamon Streusel:

• ½ cup all-purpose flour
• ¼ cup brown sugar
• 1 teaspoon cinnamon
• ¼ cup coconut oil, melted

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, mix the pumpkin puree, zucchini, brown sugar, maple syrup, coconut oil, and vanilla extract until smooth.
4. Gradually fold the dry ingredients into the wet mixture until combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. For the streusel, combine the flour, brown sugar, cinnamon, and melted coconut oil. Mix until crumbly, then sprinkle evenly over the batter.
7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This vegan pumpkin zucchini bread is delightfully moist and tender, and the cinnamon streusel topping adds an extra layer of warmth and sweetness. It’s a wonderful plant-based treat for fall and a perfect option for those who love a crumbly, buttery topping without dairy. Pair it with a warm beverage, and it’s hard to resist!

Pumpkin Zucchini Bread with Cream Cheese Swirl

This Pumpkin Zucchini Bread with Cream Cheese Swirl is rich, moist, and features a decadent cream cheese layer in every slice. The creamy swirl beautifully complements the earthy sweetness of pumpkin and zucchini, making this bread perfect for a dessert or a special breakfast treat.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 cup pumpkin puree
• 1 cup shredded zucchini (squeeze out excess water)
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

For the Cream Cheese Swirl:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
3. In a separate large bowl, mix together the pumpkin puree, zucchini, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
4. In a small bowl, combine the cream cheese, sugar, egg, and vanilla extract, and beat until creamy and smooth.
5. Pour half of the pumpkin zucchini batter into the loaf pan. Layer the cream cheese mixture over it, then top with the remaining batter.
6. Gently swirl a knife through the batter to create a marble effect.
7. Bake for 60-70 minutes, or until a toothpick comes out clean.
8. Let cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

This pumpkin zucchini bread with a luscious cream cheese swirl is as beautiful as it is delicious. The cream cheese layer adds a lovely contrast to the spiced bread, making it feel rich and indulgent. Perfect for special occasions, each slice is a decadent fall treat.

Spiced Pumpkin Zucchini Bread with Dried Cranberries

This Spiced Pumpkin Zucchini Bread with Dried Cranberries adds a touch of tartness that balances the sweetness of pumpkin and zucchini. The cranberries add both flavor and a pop of color, creating a festive, spiced loaf that’s ideal for autumn and holiday gatherings.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon allspice
• ¼ teaspoon cloves
• ½ teaspoon salt
• 1 cup pumpkin puree
• 1 cup shredded zucchini (squeeze out excess water)
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup melted butter or vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup dried cranberries

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, allspice, cloves, and salt.
3. In a large bowl, mix pumpkin puree, zucchini, granulated sugar, brown sugar, melted butter or oil, eggs, and vanilla until well combined.
4. Gradually fold in the dry ingredients until just incorporated. Stir in the dried cranberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick comes out clean.
7. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The dried cranberries in this pumpkin zucchini bread bring a delightful tartness and a hint of holiday flair. The cranberries perfectly complement the warm spices and moist texture of the bread, making this loaf festive and flavorful. It’s an ideal snack for holiday mornings or afternoon tea.

Pumpkin Zucchini Bread with Oats and Sunflower Seeds

This Pumpkin Zucchini Bread with Oats and Sunflower Seeds is wholesome and hearty, featuring oats and seeds for added texture and nutrition. The oats make this loaf extra tender, while the sunflower seeds add a bit of crunch, creating a balanced, nourishing bread that’s perfect for breakfast or a midday snack.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup rolled oats
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 1 cup pumpkin puree
• 1 cup shredded zucchini (squeeze out excess water)
• ½ cup brown sugar
• ¼ cup honey or maple syrup
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sunflower seeds, plus extra for topping

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a bowl, whisk together the flour, oats, baking soda, baking powder, cinnamon, and salt.
3. In another bowl, combine the pumpkin puree, zucchini, brown sugar, honey or maple syrup, oil, eggs, and vanilla extract until well mixed.
4. Gradually fold the dry ingredients into the wet ingredients until just combined. Stir in ½ cup sunflower seeds.
5. Pour the batter into the prepared loaf pan and sprinkle extra sunflower seeds on top.
6. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This oat and sunflower seed pumpkin zucchini bread is not only delicious but also packed with nutritious ingredients. The oats and sunflower seeds give it a hearty texture, while the pumpkin and zucchini keep it moist and soft. It’s a perfect breakfast bread, providing both flavor and sustenance to start your day off right!

Pumpkin Zucchini Bread with Espresso Glaze

For a delicious twist that coffee lovers will adore, try this Pumpkin Zucchini Bread with Espresso Glaze. The warm spices of pumpkin bread pair beautifully with a rich espresso glaze, adding depth and a hint of bitterness that enhances the sweetness of the loaf. Perfect for breakfast or an afternoon pick-me-up!

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 1 cup pumpkin puree
• 1 cup shredded zucchini (squeeze out excess water)
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract

For the Espresso Glaze:

• 1 cup powdered sugar
• 1 ½ tablespoons strong brewed espresso (or coffee)
• ½ teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
3. In a separate large bowl, combine pumpkin puree, zucchini, granulated sugar, brown sugar, oil, eggs, and vanilla. Mix until smooth.
4. Gradually fold the dry ingredients into the wet ingredients until just combined.
5. Pour the batter into the prepared loaf pan, smoothing the top.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. While the bread cools, whisk together powdered sugar, espresso, and vanilla to make the glaze.
8. Once the bread has cooled slightly, drizzle the espresso glaze over the top.

This pumpkin zucchini bread with espresso glaze is perfect for coffee lovers! The espresso glaze adds a hint of richness that perfectly complements the warm, spiced flavors in the bread. Each slice is like a coffeehouse treat, perfect for enjoying with a cozy cup of coffee or tea.

Savory Pumpkin Zucchini Bread with Cheddar and Herbs

For a unique, savory twist, try this Savory Pumpkin Zucchini Bread with Cheddar and Herbs. This hearty bread combines pumpkin and zucchini with sharp cheddar, rosemary, and thyme, creating a delicious side dish or snack that pairs well with soups, stews, and salads.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup pumpkin puree
• 1 cup shredded zucchini (squeeze out excess water)
• ½ cup shredded sharp cheddar cheese
• ⅓ cup milk
• ¼ cup olive oil
• 2 large eggs

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, black pepper, thyme, and rosemary.
3. In another bowl, mix pumpkin puree, zucchini, cheese, milk, olive oil, and eggs until combined.
4. Gradually fold the dry ingredients into the wet ingredients, stirring until just incorporated.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This savory pumpkin zucchini bread with cheddar and herbs is perfect for those who love bold flavors. The cheddar and herbs bring a savory depth, while the pumpkin and zucchini keep it moist and tender. This bread makes a fantastic side for dinner or a flavorful snack on its own.

Pumpkin Zucchini Bread with Almond Streusel Topping

For a little extra crunch, this Pumpkin Zucchini Bread with Almond Streusel Topping is just the thing. A crunchy, nutty streusel on top of a moist pumpkin and zucchini loaf makes each bite delightful. The streusel adds a bit of sweetness and texture that pairs wonderfully with the spiced bread underneath.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 1 cup pumpkin puree
• 1 cup shredded zucchini (squeeze out excess water)
• ½ cup brown sugar
• ¼ cup granulated sugar
• ½ cup vegetable oil or melted butter
• 2 large eggs
• 1 teaspoon vanilla extract

For the Almond Streusel Topping:

• ½ cup sliced almonds
• ¼ cup brown sugar
• ¼ cup all-purpose flour
• ¼ teaspoon cinnamon
• 2 tablespoons melted butter

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate large bowl, mix pumpkin puree, zucchini, brown sugar, granulated sugar, oil or melted butter, eggs, and vanilla until smooth.
4. Gradually fold the dry ingredients into the wet ingredients until just combined.
5. To make the streusel, mix the almonds, brown sugar, flour, cinnamon, and melted butter until crumbly.
6. Pour the batter into the loaf pan, then sprinkle the almond streusel evenly over the top.
7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The almond streusel topping on this pumpkin zucchini bread adds a delicious crunch and a hint of sweetness to every bite. The streusel complements the moist, spiced bread, creating a perfect combination of textures. Enjoy this bread with your morning coffee or as a satisfying dessert.

Pumpkin Zucchini Bread with Chocolate Chips and Walnuts

Indulge in this decadent Pumpkin Zucchini Bread with Chocolate Chips and Walnuts. The rich chocolate chips and crunchy walnuts complement the warm spices and moist texture of the bread, creating a perfect treat for dessert or a sweet snack. This recipe is sure to satisfy your sweet tooth!

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 1 cup pumpkin puree
• 1 cup shredded zucchini (squeeze out excess water)
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup semi-sweet chocolate chips
• ½ cup chopped walnuts

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a separate large bowl, mix the pumpkin puree, zucchini, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
4. Gradually fold the dry ingredients into the wet mixture until just combined. Gently stir in the chocolate chips and walnuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This Pumpkin Zucchini Bread with Chocolate Chips and Walnuts is a delightful treat that perfectly balances the sweetness of chocolate with the warm spices of fall. The walnuts add a satisfying crunch, making this bread a favorite for dessert or a sweet afternoon snack. Enjoy it warm or toasted with a pat of butter for an extra treat!

Cranberry Orange Pumpkin Zucchini Bread

Brighten your fall baking with this Cranberry Orange Pumpkin Zucchini Bread. The tartness of cranberries paired with the zest of fresh orange gives this bread a refreshing twist that stands out. It’s perfect for a festive gathering or as a unique breakfast option.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 1 cup pumpkin puree
• 1 cup shredded zucchini (squeeze out excess water)
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 orange
• 1 cup fresh or frozen cranberries, chopped (if using frozen, do not thaw)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, mix together the pumpkin puree, zucchini, granulated sugar, brown sugar, oil, eggs, vanilla extract, and orange zest until well combined.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the chopped cranberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Cranberry Orange Pumpkin Zucchini Bread offers a delightful burst of flavor that brightens up the traditional pumpkin bread. The tart cranberries and refreshing orange zest create a harmonious balance, making this loaf a fantastic choice for holiday brunches or as a lovely gift for friends and family. Enjoy it sliced and slathered with butter or cream cheese!

Pumpkin Zucchini Bread with Ginger and Cloves

Elevate your pumpkin zucchini bread with the warm flavors of ginger and cloves in this fragrant recipe. This Pumpkin Zucchini Bread with Ginger and Cloves is perfect for those who appreciate a spicier, more aromatic loaf. It’s a great choice for cozy evenings or as a flavorful addition to your fall baking repertoire.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon salt
• 1 cup pumpkin puree
• 1 cup shredded zucchini (squeeze out excess water)
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt.
3. In a separate large bowl, mix together the pumpkin puree, zucchini, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
4. Gradually fold the dry ingredients into the wet ingredients until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The addition of ginger and cloves in this pumpkin zucchini bread creates a wonderfully warm and spicy flavor profile that’s perfect for autumn. This loaf is not only moist and tender but also fills your kitchen with an inviting aroma while it bakes. Enjoy it with a cup of tea or coffee for a comforting fall treat!

Note: More recipes are coming soon!