How to Make Pumpkin Zucchini Bread That’s Moist, Healthy & Easy

Pumpkin zucchini bread combines seasonal produce into a moist, flavorful loaf perfect for fall baking. This recipe delivers a healthy pumpkin zucchini bread option using simple, nourishing ingredients like whole wheat flour, shredded zucchini, and real pumpkin purée. Ideal for anyone seeking a gluten free pumpkin bread, dairy free pumpkin loaf, or vegan pumpkin zucchini bread, this fall quick bread makes a satisfying snack or meal prep solution. With just the right amount of spice, it’s an easy pumpkin bread that’s both low sugar and full of flavor.

How to make pumpkin zucchini bread At Home

If you’ve ever wanted to bake something comforting yet healthy, pumpkin zucchini bread is a flavorful place to start. It brings together the best of two seasonal stars, zucchini and pumpkin, in a loaf that’s moist, spiced just right, and surprisingly nourishing. Whether you’re craving a fall quick bread that’s low sugar, a loaf cake with veggies, or you’re simply after an easy pumpkin bread for weekend baking, this recipe adapts beautifully.

The version you’ll discover below has been crafted for versatility. It’s a whole wheat pumpkin bread that’s also dairy free and vegan-friendly, with optional swaps for a gluten free pumpkin bread variation. You’ll love how effortlessly it fits into meal prep plans too, since it stores well and tastes even better the next day.

Before you dive into the full spiced pumpkin bread recipe card below, keep in mind this loaf is more than a treat, it’s a wholesome way to enjoy autumn veggies in every slice. Let’s get ready to bake something that satisfies both your comfort food cravings and your health goals.

Pumpkin Zucchini Bread Recipe

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This moist and healthy pumpkin zucchini bread blends warm fall spices with shredded zucchini and pumpkin purée for a naturally sweet, nutrient-rich loaf. Whether you’re preparing a vegan pumpkin zucchini bread, a dairy free pumpkin loaf, or looking for a gluten free pumpkin bread option, this wholesome recipe is perfect for cozy autumn baking or weekly meal prep.

• Author: Marla Jennings
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf (8 slices) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

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• 1 cup pumpkin purée (not pumpkin pie filling)

• 1 cup shredded zucchini (well-drained)

• 2 flax eggs (or 2 regular eggs for non-vegan)

• 1/3 cup maple syrup or coconut sugar (for low sugar version)

• 1/4 cup olive oil or melted coconut oil

• 1 teaspoon vanilla extract

• 1 1/2 cups whole wheat flour (or gluten free blend for gluten free pumpkin bread)

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground cloves (optional)

• 1/3 cup chopped walnuts or pepitas (optional, for texture)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease or line a 9×5 inch loaf pan.

2. In a large bowl, whisk together pumpkin purée, flax eggs, maple syrup, oil, and vanilla until smooth.

3. Stir in the shredded zucchini.

4. In a separate bowl, whisk flour, baking soda, baking powder, salt, and spices.

5. Add dry ingredients into the wet mixture and stir until just combined. Do not overmix.

6. Fold in nuts or seeds if using.

7. Pour batter into prepared pan and smooth the top.

8. Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.

9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

• Make sure to squeeze excess moisture out of zucchini before adding.
• For a gluten free version, use a 1:1 gluten free flour blend.
• To reduce sugar, opt for coconut sugar or reduce maple syrup slightly.
• Store in an airtight container at room temperature for up to 3 days, or refrigerate up to 5 days.

Nutrition

• Serving Size: 1 slice
• Calories: 185
• Sugar: 5g
• Sodium: 210mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 0mg

Ingredients Breakdown: What Makes This Bread Both Delicious and Nutritious

Pumpkin zucchini bread isn’t just cozy and flavorful, it’s also full of smart ingredient choices that boost nutrition without sacrificing taste. Each element plays a role in creating the moist texture and spiced depth this loaf is known for.

The star ingredients: pumpkin and zucchini

Pumpkin purée gives this fall quick bread its vibrant color, mild sweetness, and soft crumb. It’s rich in vitamin A, fiber, and natural moisture. Meanwhile, shredded zucchini adds subtle texture and keeps the loaf tender, without tasting like a vegetable. Together, they create a loaf cake with veggies that feels indulgent but eats light.

Whole wheat flour for a hearty, wholesome base

Using whole wheat flour boosts the fiber content while adding a slightly nutty flavor that complements pumpkin. For a gluten free pumpkin bread option, a 1:1 gluten free blend works beautifully, making this loaf accessible to more diets without losing texture.

Natural sweeteners and healthy fats

For a low sugar pumpkin bread, natural sweeteners like maple syrup or coconut sugar are used in moderation. They enhance flavor without making the bread overly sweet. A little olive oil or coconut oil provides moisture and richness, key to that coveted moist pumpkin bread feel.

Classic spices for a perfect spiced pumpkin bread

Cinnamon, nutmeg, and ginger bring warmth and depth, creating a true spiced pumpkin bread experience. A pinch of ground cloves or allspice can add complexity if you like your flavors bold.

Add-ins to customize your loaf

Chopped walnuts or pepitas add crunch and visual appeal, making this bread more like a hearty loaf cake with veggies. Want to keep it nut-free or lighter? Just leave them out, this easy pumpkin bread is forgiving and flexible.

Tips to Keep Your Pumpkin Zucchini Bread Moist and Flavorful

A moist pumpkin bread isn’t just about the right ingredients, it’s about how you treat them. Whether you’re baking a healthy pumpkin zucchini bread for breakfast meal prep or slicing a warm piece for an afternoon treat, these tips will help you lock in flavor and texture every time.

Use moisture-rich ingredients the smart way

Pumpkin purée and zucchini both contain a lot of natural water. That’s what gives this autumn veggie bread its signature soft texture. But be careful: too much moisture can make the loaf soggy. Always drain your shredded zucchini before mixing it in. A light squeeze in a clean kitchen towel removes excess liquid while still keeping the good stuff.

Don’t skip the oil-even in low-fat versions

Even in a low sugar pumpkin bread, a little healthy fat is important. Olive oil or melted coconut oil helps bind ingredients and keeps the loaf from drying out during baking. If you’re making a vegan pumpkin zucchini bread or dairy free pumpkin loaf, oil becomes especially essential since there’s no butter.

Avoid overmixing the batter

Once you add flour, mix just until the ingredients are combined. Overmixing can develop the gluten (even in gluten free pumpkin bread blends), leading to a dense or tough texture. You want a light hand here, gentle folding works best.

Bake it right, then cool it slow

This fall quick bread should bake until a toothpick inserted into the center comes out mostly clean. Start checking around the 45-minute mark. Once baked, let it cool in the pan for 10 minutes, then on a wire rack. Cooling allows the crumb to set fully, locking in that moist interior.

Store for maximum freshness

For meal prep pumpkin bread, store slices in an airtight container. You can leave it at room temperature for up to 3 days, refrigerate it for up to 5, or freeze for longer storage. Wrap it tightly to prevent drying, and reheat gently in a toaster oven to revive texture.

Variations & Special Diet Adaptations

Pumpkin zucchini bread is endlessly flexible. Whether you’re cooking for dietary needs or just like to experiment, this easy pumpkin bread has room for all kinds of creative twists.

Gluten free pumpkin bread variation

Need a wheat-free option? Swap the whole wheat flour for a gluten free 1:1 baking blend. Look for one that includes xanthan gum or add 1/2 teaspoon yourself to help the loaf hold together. This gives you a gluten free pumpkin bread that still feels soft, slices cleanly, and stores just as well.

Vegan pumpkin zucchini bread made simple

This loaf is easy to make egg-free and dairy free. Simply replace eggs with flax eggs or a commercial egg replacer. Use plant-based milk if your recipe calls for any liquid, and stick with neutral oils like olive or avocado. You’ll end up with a vegan pumpkin zucchini bread that doesn’t sacrifice on moisture or taste.

Low sugar pumpkin bread that still satisfies

This loaf is already moderately sweet, but you can lower the sugar even more. Reduce the maple syrup slightly or use a sugar alternative like monk fruit or coconut sugar. The pumpkin and zucchini naturally lend sweetness and softness, making this an ideal low sugar pumpkin bread for daily snacking or breakfast.

A loaf cake with veggies—and extras

Want to lean into the dessert side? Add a handful of dark chocolate chips, swirl in some almond butter, or top it with a sprinkle of cinnamon sugar before baking. Prefer crunch? Toss in some chopped walnuts or pumpkin seeds. No matter what you add, the combination of pumpkin and zucchini provides a rich, veggie-based foundation for a loaf cake with veggies that’s both cozy and creative.

Storage, Freezing & Shelf Life

Pumpkin zucchini bread is one of those rare baked goods that tastes even better the next day. Whether you’re meal prepping, gifting, or simply enjoying a slice at a time, storing it properly keeps that moist texture and spiced flavor locked in.

Can you freeze pumpkin zucchini bread?

Absolutely. Freezing is perfect for extending the life of this healthy pumpkin zucchini bread. Let the loaf cool completely, then wrap it tightly in parchment paper followed by foil or a reusable freezer-safe bag. For added convenience, pre-slice the loaf and place parchment between slices before freezing. When you’re ready to enjoy, just thaw a slice at room temperature or warm it briefly in the toaster oven.

Does zucchini bread need to be refrigerated after baking?

If you plan to eat it within 1 to 2 days, storing your fall quick bread at room temperature is fine, just keep it in an airtight container in a cool, dry spot. For anything longer, especially in warmer climates, refrigeration is recommended to prevent spoilage due to the moisture content from the zucchini and pumpkin.

How long does pumpkin bread last at room temperature?

Properly stored in an airtight container, your loaf cake with veggies will stay fresh at room temperature for up to 3 days. If you’re using it for meal prep pumpkin bread throughout the week, transfer it to the fridge after day two to maintain the best texture and flavor.

Best practices for storing a dairy free pumpkin loaf

If you’ve made a dairy free pumpkin loaf or a vegan pumpkin zucchini bread, the same storage rules apply. Just make sure the bread is fully cooled before wrapping to prevent condensation, which can lead to sogginess.

Frequently asked questions About Pumpkin Zucchini Bread

Final Thoughts on Pumpkin Zucchini Bread

You’ve now explored how pumpkin zucchini bread can become a standout in your autumn baking lineup, whether you’re looking for a moist pumpkin bread that doubles as a wholesome snack or a loaf cake with veggies designed for meal prep. By choosing whole wheat flour, embracing a dairy free pumpkin loaf version or even a gluten free pumpkin bread adaptation, you’ve made this fall quick bread truly your own.

Grab your mixing bowl, assemble the ingredients, and let your kitchen fill with the warm aroma of spiced pumpkin bread, just like Grandma Mae’s biscuits helped mend a bad day, this loaf can do the same. After baking, remember to check out our article on Cottage Cheese Banana Bread: Best Moist, Protein‑Rich for another satisfying homemade treat.
And if you’re browsing for more breakfast or dessert inspiration, our Breakfast recipes for Weight Loss overview might spark your next idea.

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