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Best Easy Homemade Zucchini Pumpkin Bread – Freezer-Friendly

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This tender, spiced zucchini pumpkin bread is incredibly moist without being heavy. Made with simple pantry ingredients, it’s freezer-friendly and perfect for fall mornings, breakfast, snacks, or dessert.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1 ½ cups (about 200g) grated zucchini, squeezed dry
  • ½ cup (60g) chopped walnuts or pecans (optional)
  • ½ cup (85g) semi-sweet or dark chocolate chips (optional)
  • ¼ cup (30g) dried cranberries (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper, leaving overhang on the long sides.
  2. Prepare the zucchini: Wash and trim ends, then grate using the large holes of a box grater. Transfer to a clean kitchen towel, gather corners, and squeeze firmly over the sink until very little liquid comes out.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  4. Combine wet ingredients: In a large bowl, whisk together granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla extract, then add pumpkin puree and whisk until fully combined and smooth.
  5. Fold in zucchini: Add squeezed-dry zucchini to the wet mixture and stir with a rubber spatula until evenly distributed.
  6. Add dry ingredients: Sprinkle flour mixture over wet ingredients in three additions, folding gently after each until just combined. Do not overmix. If using add-ins, fold them in at the end.
  7. Fill the pan: Pour batter into prepared loaf pan and spread evenly. Tap pan gently on the counter a few times to release air bubbles.
  8. Bake: Place on center rack and bake for 50-60 minutes. Start checking at 45 minutes. Bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Top should be golden and spring back when lightly pressed.
  9. Cool properly: Let bread cool in pan on a wire rack for 15 minutes. Then lift out using parchment sling and transfer directly to rack to cool completely before slicing.

Notes

Squeeze zucchini thoroughly to avoid soggy bread. Use room temperature eggs for best texture. Do not overmix the batter. Let bread cool completely before slicing for clean slices. Bread can be stored at room temperature for up to 4 days or frozen for up to 3 months. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. For vegan, replace eggs with flax eggs.

Nutrition

Keywords: zucchini bread, pumpkin bread, zucchini pumpkin bread, fall baking, quick bread, freezer-friendly, easy bread recipe

Find it online: https://zorbmeal.com/best-easy-homemade-zucchini-pumpkin-bread-freezer-friendly/