Pumpkin Zucchini Bread

These Pumpkin Zucchini Bread blends the warm flavors of pumpkin and zucchini into a soft, moist loaf. This kid-friendly bread uses simple ingredients like flour, eggs, sugar, pumpkin puree, and shredded zucchini. Cinnamon, nutmeg, and a touch of vanilla make it fragrant and comforting.

Parents, caregivers, and toddler moms will enjoy this easy recipe.Each bite gives a perfect mix of sweetness and vegetable goodness, making it a healthy treat for toddlers and the whole family.

You can try variations like Chocolate Chip Pumpkin Zucchini Bread, Walnut Pumpkin Zucchini Bread, Cream Cheese Swirl, Gluten-Free Pumpkin Zucchini Bread, Vegan Pumpkin Zucchini Bread, Apple Cinnamon Pumpkin Zucchini Bread, Blueberry Pumpkin Zucchini Bread, Carrot Pumpkin Zucchini Bread, Pecan Pumpkin Zucchini Bread, Oatmeal Pumpkin Zucchini Bread, and Double Chocolate Pumpkin Zucchini Bread. These variations add fun flavors and textures while keeping the bread soft, wholesome, and perfect for snacks or breakfast.

Why You’ll Love This Recipe

This Pumpkin Zucchini Bread feels like a warm hug on a cool morning. It’s pearly, full of fall flavors, and secretly packed with veggies your toddler won’t even notice. Each slice brings comfort, sweetness, and nourishment all from simple pantry ingredients. Moms love this easy recipe, and kids love tastes.

• The bread tastes sweet, moist, and cozy, perfect for breakfast or snack time.
• It hides zucchini and pumpkin, so little ones get extra veggies without fuss.
• The recipe uses basic ingredients found in every kitchen, making it easy for busy parents.
• The warm pumpkin spice and cinnamon make your kitchen smell like fall magic.
• Every bite feels homemade and nourishing, giving your family comfort and love in food form.

What You’ll Need To Make This Recipe

• 1 cup grated zucchini (squeeze out the water)
• 1 cup pumpkin puree (not pie filling)
• 2 large eggs
• ½ cup light brown sugar
• ½ cup granulated sugar
• ½ cup melted butter 
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• ½ teaspoon cinnamon
• ½ teaspoon salt
• 1 teaspoon vanilla extract

Substitutions

• Use whole wheat flour instead of all-purpose for extra fiber.
• Try maple syrup or honey in place of sugar for a natural sweetness.
• Choose olive oil or avocado oil instead of butter for a dairy-free version.
• Add mini chocolate chips or chopped nuts for extra flavor and texture.

How To Make Pumpkin Zucchini Bread

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix pumpkin puree, eggs, melted butter, sugars, and vanilla extract until smooth.

3. Stir in grated zucchini.
4. Add flour, baking soda, baking powder, salt, pumpkin spice, and cinnamon. Mix until just combined.
5. Pour the batter into the loaf pan and smooth the top.
6. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
7. Let it cool for 10–15 minutes before slicing.

How to Store This Recipe 

Freshly baked Pumpkin Zucchini Bread stays fluffy and flavorful when stored the right way. Keeping it in a cozy, airtight place helps lock in its moisture and warm pumpkin spice aroma. This makes it easy for busy parents to plan ahead and always have a wholesome snack ready for little hands.

• Keep the bread in an airtight container at room temperature for up to 3 days.
• Store leftover slices in the refrigerator for up to a week to keep them fresh and moist.
• Wrap the loaf or slices in plastic wrap or foil before storing to protect from air and dryness.
• Freeze for longer use, place cooled slices in a freezer-safe bag and store for up to 2 months.
• Warm slices in the microwave for 10–15 seconds before serving for a fresh-from-the-oven taste.

Best Tips for Success

Baking Pumpkin Zucchini Bread gets easier with a few simple tricks that make it sloppy, moist, and full of flavor. These helpful tips are perfect for busy parents who want to bake confidently and create something their toddlers will love.

• Drain zucchini well to remove extra water for a perfectly fluffy texture.
• Mix gently to keep the bread light and soft.
• Use fresh pumpkin puree for richer flavor and natural sweetness.
• Cool completely before slicing to keep clean, even pieces.

You may love Pumpkin Bread, Banana Zucchini Bread, Chocolate Chip Banana Bread, and Raspberry Banana Bread. These recipes are perfect for easy and healthy breakfast.

Pumpkin Zucchini Bread Variations

Try many fun twists with Pumpkin Zucchini Bread to match your family’s taste. Mix-ins like chocolate chips, walnuts, or pecans add crunch and sweetness, while flavors such as apple cinnamon, blueberry, or carrot make each slice more exciting for toddlers.

For a cozy treat, try cream cheese swirl or double chocolate versions each one brings a warm, homemade taste that fills your kitchen with a comforting fall aroma.

Chocolate Chip Pumpkin Zucchini Bread

Chocolate Chip Pumpkin Zucchini Bread is a sweet and moist treat perfect for toddlers and busy families. The chocolate chips add fun bites of sweetness while the pumpkin and zucchini make it soft and nutrient-rich. This bread is full of fiber, natural vitamins, and a cozy fall flavor that kids love.

To make this variation, fold ½ cup of mini chocolate chips into the pumpkin zucchini bread batter before baking. Bake as usual and let it cool before slicing. Kids enjoy the chocolatey pockets in every soft, moist slice.

Walnut Pumpkin Zucchini Bread

Walnut Pumpkin Zucchini Bread combines the nutty crunch of walnuts with the soft, moist texture of pumpkin and zucchini. It adds healthy fats, protein, and a cozy autumn flavor that toddlers and parents enjoy together. This bread is perfect for snack time or a wholesome breakfast treat.

To make this variation, fold ½ cup of chopped walnuts into the pumpkin zucchini bread batter before baking. Bake as usual and allow it to cool slightly. Kids will love the little nutty bites in each soft, flavorful slice.

Cream Cheese Swirl Pumpkin Zucchini Bread

Cream Cheese Swirl Pumpkin Zucchini Bread blends creamy, tangy cream cheese with moist pumpkin and zucchini for a soft, rich texture. This variation adds a sweet and slightly tangy flavor that kids adore and makes breakfast or snack time extra special.

To make this variation, spread a softened ½ cup cream cheese mixed with 2 tablespoons sugar over half of the batter, then swirl gently with a knife. Bake as usual, and let it cool before slicing. Each bite gives a soft, sweet, and creamy surprise that toddlers will enjoy.

Gluten-Free Pumpkin Zucchini Bread

Gluten-Free Pumpkin Zucchini Bread keeps all the moist, tender, and spiced flavors without using regular flour. This variation is perfect for toddlers and kids with gluten sensitivities, offering a healthy and safe snack option.

Replace 2 cups of all-purpose flour with a gluten-free flour blend. Mix the batter as usual, bake at 350°F (175°C) for 50–55 minutes, and cool before slicing. Every slice stays soft and flavorful, just like the classic version.

Vegan Pumpkin Zucchini Bread

Vegan Pumpkin Zucchini Bread is soft, moist, and full of warm pumpkin and zucchini flavors without using eggs or dairy. This variation is perfect for toddlers and kids with dietary restrictions, giving a healthy, plant-based snack everyone can enjoy.

Replace 2 eggs with 1/2 cup unsweetened applesauce and use plant-based milk instead of regular milk. Mix the batter, bake at 350°F (175°C) for 50–55 minutes, and let it cool before slicing. Every bite stays tender and naturally sweet.

Apple Cinnamon Pumpkin Zucchini Bread

Apple Cinnamon Pumpkin Zucchini Bread combines the sweetness of apples, the warmth of cinnamon, and the soft texture of pumpkin and zucchini. This variation adds fruity flavor and cozy spice, making it perfect for toddlers and snack time treats.

To make it, fold 1 cup of finely chopped apples and 1 teaspoon cinnamon into your pumpkin zucchini bread batter. Bake at 350°F (175°C) for 50–55 minutes, then let it cool before slicing. Kids love the soft, flavorful bites.

Blueberry Pumpkin Zucchini Bread

Blueberry Pumpkin Zucchini Bread mixes juicy blueberries with sweet pumpkin and tender zucchini. This combination adds fruity bursts and soft texture, making it a fun and healthy treat for toddlers.

To make it, gently fold 1 cup of fresh or frozen blueberries into the pumpkin zucchini bread batter. Bake at 350°F (175°C) for 50–55 minutes, then let it cool before slicing. Kids enjoy the sweet, colorful bites.

Carrot Pumpkin Zucchini Bread

Carrot Pumpkin Zucchini Bread blends shredded carrots with pumpkin and zucchini for a naturally sweet, soft, and moist loaf. This mix adds extra vitamins and fiber, making it a wholesome snack for toddlers.

Fold 1 cup of finely grated carrots into the pumpkin zucchini bread batter. Bake at 350°F (175°C) for 50–55 minutes, then let it cool before slicing. Kids love the sweet, colorful layers in each bite.

Pecan Pumpkin Zucchini Bread

Pecan Pumpkin Zucchini Bread combines crunchy pecans with tender pumpkin and zucchini for a nutty, flavorful loaf. This variation adds healthy fats and protein, making it a hearty snack for toddlers and family alike.

Fold ½ cup of chopped pecans into the pumpkin zucchini bread batter. Bake at 350°F (175°C) for 50–55 minutes until golden brown. Let it cool before slicing for soft, nutty bites kids enjoy.

Oatmeal Pumpkin Zucchini Bread

Oatmeal Pumpkin Zucchini Bread adds a wholesome texture and mild sweetness with oats, pumpkin, and zucchini. This variation boosts fiber and keeps the bread pearly and toddler-friendly.

Stir ½ cup of rolled oats into the pumpkin zucchini bread batter. Bake at 350°F (175°C) for 50–55 minutes until a toothpick comes out clean. Cool completely before slicing for a hearty, healthy treat.

Double Chocolate Pumpkin Zucchini Bread

Double Chocolate Pumpkin Zucchini Bread is rich, sweet, and mushy, combining pumpkin, zucchini, and chocolate for a treat kids love. It adds a fun twist to classic pumpkin zucchini bread.

Fold ½ cup cocoa powder and ½ cup chocolate chips into the pumpkin zucchini bread batter. Bake at 350°F (175°C) for 50–55 minutes until a toothpick comes out clean. Let it cool completely before slicing for a chocolaty, moist snack.

Frequently Asked Questions

Can toddlers eat pumpkin zucchini bread?

Yes! This bread uses soft, wholesome ingredients like pumpkin, zucchini, eggs, and a little sugar. Make sure pieces are small and cooled before serving.

How to make the bread moist every time?

Use ripe zucchini and pumpkin puree. Don’t overmix the batter. Proper oven temperature and baking time keep it soft and tender.

Why does my bread sink in the middle?

Bread can sink if batter overmixes or oven temperature is too low. Measure ingredients carefully and follow baking time instructions.

How to avoid a dry crust?

Cover with foil if it browns too fast. Store in an airtight container. Slices stay soft and perfect for toddlers’ lunchboxes.

Pumpkin Zucchini Bread

Recipe by Ava Rose

Bake soft, moist Pumpkin Zucchini Bread with wholesome pumpkin, zucchini, and warm spices. Perfect for toddlers! Click to get this easy, healthy recipe.

Course: Breakfast, Snacks, Lunch, Hidden veggie, Finger FoodCuisine: American

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Servings: 8

1/2x 1x 2x

8

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

310

kcal

Total time

1

hour 

10

minutes

Ingredients

• 1 cup grated zucchini (squeeze out the water)

• 1 cup pumpkin puree (not pie filling)

• 2 large eggs

• ½ cup light brown sugar

• ½ cup granulated sugar

• ½ cup melted butter

• 1 ½ cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon pumpkin pie spice

• ½ teaspoon cinnamon

• ½ teaspoon salt

• 1 teaspoon vanilla extract

Directions

• Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
• In a large bowl, mix pumpkin puree, eggs, melted butter, sugars, and vanilla extract until smooth.
• Stir in grated zucchini.
• Add flour, baking soda, baking powder, salt, pumpkin spice, and cinnamon. Mix until just combined.
• Pour the batter into the loaf pan and smooth the top.
• Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
• Let it cool for 10–15 minutes before slicing.

Nutrition Facts

• Serving Size: 150g
• Total number of serves: 4
• Calories: 250kcal
• Fat: 8g
• Saturated Fat: 3g
• Trans Fat: 0g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 2g
• Cholesterol: 50mg
• Sodium: 300mg
• Potassium: 400mg
• Carbohydrates: 30g
• Fiber: 5g
• Sugar: 6g
• Protein: 10g
• Vitamin A: 500IU
• Vitamin C: 60mg
• Calcium: 100mg
• Iron: 2mg
• Vitamin D: 2mg
• Vitamin E: 2mg
• Vitamin K: 20mg
• Thiamin: 0.3mg
• Riboflavin: 0.4mg
• Niacin: 5mg
• Vitamin B6: 0.5mg
• Vitamin B12: 1mg
• Folate: 50mg
• Biotin: 30mg
• Pantothenic Acid: 1.5mg
• Phosphorus: 200mg
• Iodine: 150mg
• Magnesium: 40mg
• Zinc: 2mg
• Selenium: 15mg
• Copper: 0.3mg
• Manganese: 0.5mg
• Chromium: 35mg
• Molybdenum: 45mg
• Chloride: 230mg

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