Whole Wheat Pumpkin Zucchini Bread

Summer and fall favorites collide in this moist and delicious sweet bread that’s loaded with nutritious pumpkin, zucchini and whole wheat flour.

Summer Sweetness + Fall Comfort

Naturally sweet zucchini and pumpkin come together in this sweet bread that’s soft, moist, and full of flavor. Whole wheat flour makes it hearty and gives it staying power to fuel a busy day. Enjoy a slice for breakfast with a cup of coffee or for a quick snack and you’ll be hooked.

Hello Fall!

I’m at that point where I’m not quite ready to say goodbye to summer, but all the fabulousness of fall sounds so fun and yummy yum!

We can’t get enough zucchini right now because it’s so fresh and there are so many ways to eat it. I just keep it stocked and am always finding ways to build it into our meals, snacks and desserts throughout the day.

Zucchini bread is one of our favorites, but I wanted to switch it up a bit so I went to the pantry to see what I could mix in it to make it extra special. A can of pumpkin actually fell out when I opened the doors so I took that as a sign and thought why hadn’t I thought to do this before?!

Baking with Pumpkin

I bake with pumpkin year-round because it’s so healthy and adds incredible moisture to muffins, cakes, pancakes, etc. I also love baking with fresh zucchini when it’s in season. It adds so much natural sweetness, moisture, and texture, The thought of how moist and marvelous this bread was going to be before I even started mixing the batter, had me bursting with excitement!

A blend of summer and fall becomes this beautiful loaf of bread that’s slightly sweet, packed with pumpkin, studded with zucchini, and hearty from the whole wheat flour with a hint of cinnamon in every bite. So unbelievably delicious!

I’m so in love with this bread and with all the zucchini I have on hand, I could pretty much bake a loaf every day. I can’t imagine it ever getting old. Talk about a perfect breakfast alongside a cup of coffee or an afternoon snack with a glass of tea. Sweet bread bliss!

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

• Whole wheat flour: provides structure and a hearty, nutty flavor while keeping the bread more wholesome and filling. You can substitute all-purpose flour for a lighter texture, or use half whole wheat and half all-purpose for a balance of flavor and softness.
• Baking soda: acts as the leavening agent, helping the bread rise and stay tender.
• Kosher salt: balances the sweetness and enhances all the flavors in the bread. Table salt can be used in place of kosher salt—just reduce slightly.
• Ground cinnamon: adds warm spice and enhances the natural sweetness of the pumpkin and zucchini. You could substitute pumpkin pie spice or apple pie spice for a slightly different flavor profile.
• Canola oil: keeps the bread moist and tender without adding a strong flavor. You can substitute vegetable oil, melted coconut oil, or even applesauce for a lighter option (though applesauce will make it a bit denser).
• Granulated sugar: adds sweetness and contributes to the overall texture. Creates a sweet, crisp crust when sprinkled on top of the bread.
• Light brown sugar: adds moisture and a deeper, caramel-like sweetness. If you use dark brown sugar the bread will have a richer molasses flavor. You can use all granulated sugar if needed, though you’ll lose a bit of richness.
• Large egg: binds the ingredients together and adds structure and moisture. You can substitute a flax egg or applesauce if needed, though the texture may be slightly softer.
• Pure vanilla extract: enhances and rounds out the overall flavor of the bread.
• Canned pure pumpkin puree: gives the bread its signature pumpkin flavor, gorgeous color, and an extra-moist, tender texture.
• Fresh shredded zucchini: adds moisture, nutrition and subtle texture. You could substitute some or all of the zucchini with finely shredded apple or carrot.

Supplies:

• 9×5-inch loaf pan
• Mixing bowls

How to Make Whole Wheat Pumpkin Zucchini Bread

• Preheat oven to 350°F. Lightly grease and flour an 9×5-inch loaf pan and set aside.
• In a medium mixing bowl, whisk together the flour, baking soda, salt and cinnamon.
• In a large mixing bowl, whisk together the oil, granulated sugar, brown sugar, egg and vanilla.

• Add the dry ingredients to the wet ingredients.
• Stir with a spoon until well combined.
• Stir in the pumpkin.

• Fold in the shredded zucchini until well combined.
• Pour batter into prepared loaf pan. Sprinkle the top of the batter generously with granulated sugar.
• Bake for 65-70 minutes or until a toothpick inserted in the center comes out clean. If the bread starts to brown too much on top, tint with foil until cooked all the way through. Let cool in pan 30 minutes before removing to a wire rack to cool completely.

Storage

Store bread in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.

If you store the bread in the refrigerator it will become denser. You can put it in the microwave for 15-20 seconds or heat it in a warm oven for a few minutes to easily soften it back up.

To freeze, let cool completely, wrap tightly in plastic wrap and then place in a freezer safe baggie or wrap in a layer of foil. Freeze for up to two months. Thaw in the refrigerator overnight or loosely covered at room temperature for a few hours.

If you make this Whole Wheat Pumpkin Zucchini Bread and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! 😍 If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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