Discover the perfect blend of zucchini and pumpkin in this moist and tasty Zucchini Pumpkin Bread. A delectable treat packed with autumn flavors and a double dose of streusel both inside and on top, just waiting to be baked by you!
Perfect for both breakfast and dessert, this vegan loaf is egg free and dairy free but has a soft tender texture that will stay soft for days.
Ingredients Used to Make This Zucchini Pumpkin Bread
**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
Zucchini Pumpkin Bread Ingredients
- All-Purpose Flour - You can use any brand of All-Purpose Flour. I haven't tried this recipe with whole wheat flour, oat flour or other gluten-free flour blends, so substitute at your own risk!
- Almond Flour - Almond flour contributes to a softer, more tender texture in this pumpkin bread recipe. Because it's naturally gluten-free, the almond flour helps reduce overmixing and minimizes gluten-formation in the bread.
- Cornstarch - the addition of cornstarch is NOT REQUIRED, but it acts as a binding agent (it's sometimes used as a vegan alternative to eggs) and makes a softer, more tender textured bread that retains more moisture. Fun fact: cornstarch is the main ingredient in pudding mixes 🙂
- Salt - any kind. I used Pink Himalayan Salt
- Baking Powder - if you need to substitute, 3 tsp of baking powder is equivalent to about 1 tsp baking soda
- Cinnamon Powder - you can even double the cinnamon if you love it
- Brown Sugar, or other sugar of choice – Darker sugars like brown sugar, coconut sugar, date, and maple sugars will give you the most flavor, but you can use any sugar you have at home. If you want a low-sugar and low carb option, I recommend this brown monk fruit sweetener.
- Pumpkin puree - I used canned pumpkin puree, which you can find in the baking aisle. I have not tried this recipe using fresh pumpkin, so substitute at your own risk!
- Shredded Zucchini - we'll need ¾ cup of packed shredded zucchini, which is about 1 medium-small zucchini or 112 grams. For best results, weigh the zucchini before using. Squeeze gently to remove excess water before using.
- Olive Oil - I like using light olive oil since it has a neutral flavor, but you can also any cooking oil of your choice like coconut oil, or avocado oil instead
- Milk of Choice – I used unsweetened almond milk, but any milk (dairy or dairy free) works in this recipe.
Filling & Topping Ingredients
- Walnut Streusel - a mix of flour, sugar, olive oil and chopped walnuts. The streusel is used both as a filling and topping in this recipe
Pumpkin Bread Add In Variations:
- Pumpkin bread can be wonderfully versatile, and I've gathered some add in and filling ideas here in this post to take your pumpkin bread to the next level.
Step by Step Guide
How to Make Zucchini Pumpkin Bread
Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the dry ingredients
In a separate bowl, combine the wet ingredients
Add the wet ingredients to the dry ingredients all at once. Stir gently until the batter comes together.
The batter will be thick, but if there are still dry ingredients remaining, you can add 1-2 Tbsp more almond milk.
For the walnut streusel filling, prepare the streusel topping by mixing all-purpose flour, sugar, and light olive oil until crumbly.
Pour half of the batter into the prepared loaf pan. Sprinkle half of the streusel mixture over the batter in the loaf pan.
Add the remaining batter on top, making sure the filling is fully covered. Sprinkle the remaining streusel on top of the second layer of batter. Sprinkle with chopped walnuts
Bake the Pumpkin Bread in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
What are some ways you can eat Pumpkin Bread?
- Plain and warm, served with jam or butter
- Frosted with my 2-Ingredient Almond Butter Frosting , or this Healthy Powdered Peanut Butter Chocolate Frosting
- Toasted in the Air Fryer, an drizzled with honey, maple syrup, caramel or chocolate syrup
- Dusted with powdered sugar or sugar-free powdered sugar. Just make sure you use a sieve to sift the sugar on top!
More Frosting & Glaze Ideas for Pumpkin Bread
Get creative with these scrumptious glaze and frosting ideas to complement the warm flavors of your pumpkin bread
How to Store Zucchini Pumpkin Bread
- You can store these bread covered at room temperature for up to 24 hours. For longer storage, you can place them in a plastic freezer bag or airtight container to store in the fridge for up to 4 days, or freeze up to 4 months.
What to Do with Leftover Pumpkin Puree - See Ideas HERE
Dealing with leftover pumpkin puree can be quite frustrating! Especially since the leftover is often not enough to make a full recipe, and it seems like a waste to throw it away. Below are some pumpkin puree recipes that require only about ½ cup of pumpkin puree:
- Use batter right away after prep. The batter will deflate over time, so I've found that you don’t want the batter sitting out on the counter for too long.
- Prevent Over-browning - Depending on your oven or where your bread is placed inside the oven, the top of your bread may start to brown. Check 40 minutes into baking to see if this is the case, and gently cover the top of the bread with aluminum foil. This helps prevent excessive browning while the bread continues to bake.
- Turn them into muffins! You can also bake this in a muffin pan instead of a cake pan. To adjust, reduce the cooking time from 50-60 minutes to 30-40 minutes.
Zucchini Pumpkin Bread with Easy Walnut Streusel Topping
- Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the dry ingredients: all-purpose flour, cornstarch, almond flour, salt, baking powder, brown sugar, and cinnamon. Mix well to ensure even distribution of the ingredients.
- In a separate bowl, mix the wet ingredients: pumpkin puree, shredded zucchini, light olive oil, and almond milk. Stir until well combined. The batter will be thick.
- Divide the batter in half. Take the first half and spread it evenly in the prepared loaf pan.
- In a small bowl, prepare the streusel topping by mixing all-purpose flour, sugar, and light olive oil until crumbly.
- Sprinkle half of the streusel mixture over the batter in the loaf pan.
- Add the second half of the batter on top of the streusel layer, ensuring the streusel is evenly covered.
- Sprinkle the remaining streusel on top of the second layer of batter. Sprinkle with chopped walnuts
- Bake the Pumpkin Zucchini Bread in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Slice and enjoy!