How do you keep pumpkin zucchini bread moist?

The secret to a super moist pumpkin zucchini bread comes from several things. The oil and eggs in the batter, along with the generous amounts of pumpkin puree and shredded zucchini, all add fantastic moisture. Make sure not to overmix your batter, as this can lead to a tough, dry loaf. Also, avoid overbaking; use the toothpick test to check for doneness. Proper storage helps keep it moist too! For more inspiration on pumpkin zucchini bread, you can check out other variations like this Pumpkin Zucchini Bread Cake .

Can I make pumpkin zucchini bread ahead of time?

Absolutely! This pumpkin zucchini bread actually tastes even better the day after it's baked, as all those wonderful flavors have more time to blend together. You can bake the loaves, let them cool completely, and then store them unfrosted at room temperature for up to 2-3 days. If you want to keep it longer, you can refrigerate it for up to a week. Just add the frosting right before you plan to serve for the freshest taste.

What's the best way to store pumpkin zucchini bread?

For unfrosted pumpkin zucchini bread , wrap each loaf tightly in plastic wrap or aluminum foil. You can also place it in an airtight container. It will stay fresh at room temperature for up to 3 days. If your pumpkin zucchini bread has the cream cheese frosting, it needs to be stored in an airtight container in the refrigerator. The frosting requires chilling, and the bread will keep well in the fridge for up to a week. For another delicious take on a healthy version of this popular quick bread, explore options like those found at Erin Lives Whole's pumpkin zucchini bread .

Do I need to peel the zucchini for pumpkin zucchini bread?

Nope, there's no need to peel the zucchini for this delicious pumpkin zucchini bread ! The skin of zucchini is quite thin and becomes wonderfully soft during baking, so you won't even notice it in the finished loaf. Plus, leaving the skin on adds a little extra fiber and nutrients, and those small green flecks can even add a lovely visual touch to your homemade bread!

Pumpkin Zucchini Bread: Easy, Delicious Two Loaves

Description

This incredibly moist pumpkin zucchini bread blends cozy fall spices with fresh garden zucchini. Topped with creamy frosting, it’s a perfect sweet treat for any occasion.

Ingredients

Scale

1 cup granulated sugar
1 cup light brown sugar, packed
⅔ cup vegetable oil
4 large eggs
2 ½ cups all-purpose flour
1 teaspoon baking soda
2 teaspoon baking powder
1 Tablespoon ground cinnamon
½ teaspoon ground cloves
1 teaspoon ground ginger
¾ teaspoon ground nutmeg
1 can (15 ounce) pure pumpkin puree
2 cups shredded zucchini
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon ground cinnamon
2 Tablespoons milk

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Instructions

1. Preheat your oven to 350°F (175°C). Spray two 9×5-inch loaf pans generously with baking spray. Line the bottom of the pans with parchment paper, letting the ends hang over as handles. Set aside.

2. In a large mixing bowl, whisk together the granulated sugar, light brown sugar, and vegetable oil until smooth. Add the four large eggs, one at a time, mixing well after each addition until fully incorporated.

3. To the wet mixture, add the all-purpose flour, baking soda, baking powder, ground cinnamon, ground cloves, ground ginger, ground nutmeg, and the entire can of pure pumpkin puree. Mix gently with a spatula or spoon just until all ingredients are blended and no dry streaks of flour remain. Do not overmix.

4. Gently fold in the shredded zucchini. Stir just enough to distribute the zucchini evenly throughout the batter.

5. Divide the batter evenly between the two prepared loaf pans. Place them in the preheated oven and bake for about 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean.

6. Remove the pans from the oven and let the loaves cool in the pans for about 5 minutes. Then, using the parchment paper handles, carefully lift the loaves out and transfer them to a wire rack to cool completely.

7. While the bread cools, prepare the frosting. In a medium bowl, beat the softened cream cheese with the powdered sugar, 1 teaspoon ground cinnamon, and the milk until smooth and creamy. Adjust milk for desired consistency.

8. Once the pumpkin zucchini bread is completely cool, spread the cream cheese frosting evenly over the tops of the loaves. Slice, serve, and enjoy!

Notes

Do not overmix the batter to ensure a tender, moist crumb.

If zucchini is very watery, gently squeeze out a little excess liquid, though for this recipe, leaving most moisture in helps.

Always use pure pumpkin puree, not pumpkin pie filling.

Use room temperature eggs and cream cheese for best results.

Ensure bread is completely cool before frosting to prevent melting.

Variations: Add chopped walnuts or pecans, chocolate chips (semi-sweet, white, or butterscotch), a streusel topping, or use a simple powdered sugar/maple glaze instead of cream cheese frosting. You can also adjust spice levels to your preference.

Prep Time: 30 minutes
Cook Time: 1 hrs 05 minutes