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This pumpkin zucchini bread with cinnamon crunch top is the perfect fall breakfast for a cozy weekend in or to make for a brunch gathering with friends. A doughy pumpkin bread made with delicious pumpkin puree, grated zucchini, sweetened with maple syrup and topped with a cinnamon sugar mixture that adds a beautiful crunch.
It’s only the middle of August, and we’re already making pumpkin bread. To be honest, we used to get a little annoyed when people would jump the gun and start celebrating fall early, but after this long, hot summer, we’re SO ready for fall!
This week we caved and make our first pumpkin bread loaf and may or may not have bought pumpkin spice creamer at the grocery store. LOL! We guess you could say we are just diving right in this year!
Pumpkin bread is our absolute favorite treat to make in the fall! We love just about anything flavored with pumpkin, sweet cinnamon and nutmeg. We thought it would be fun to create fun twist on the classic pumpkin bread and sneak in some veggies by adding zucchini. You can’t even taste it and it makes this bread super moist and delicious.
This pumpkin zucchini bread is so delicious and so simple to make! The delicious cinnamon sugar crunch top adds the perfect texture and sweetness to the pumpkin loaf. You’ll want to come back for a second of third slice!
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This post is all about pumpkin zucchini bread.
Pumpkin Zucchini Bread with Cinnamon Sugar Crunch Top
What’s in this recipe?
Flour: We used unbleached all-purpose flour for this recipe, however you could certainly use half whole wheat flour and half all purpose flour if you would like.
Ginger, Nutmeg, Cinnamon, All Spice: The mixture of spices make this loaf come to life! They add so much depth and delicious flavor.
Salt: Salt helps to balance out the sweetness of the bread.
Baking Powder: The addition of baking powder helps the bread rise.
Baking Soda: Baking soda also helps the bread to rise and makes this bread lighter.
Grated Zucchini: The grated zucchini is a sneaky way to add some added nutrition to this bread. You can’t even taste it! It also makes this bread more moist!
Pumpkin Puree: The pumpkin puree gives this bread a delicious pumpkin flavor that is accentuated by the mixture of spices.
Olive Oil: Olive oil is great and healthy substitute for vegetable oil. It adds a bit of a delicious flavor as well.
Maple Syrup: The maple syrup sweetens the bread and adds a rich flavor that compliments the spices and pumpkin beautifully.
Eggs: Two eggs are needed for this bread and help to add structure to the cake and bind all the ingredients together.
Vanilla: We added vanilla bean paste to our pumpkin bread, and it added such a delicious vanilla flavor that paired so well with the spices, pumpkin and zucchini.
How to Make the Pumpkin Zucchini Bread
First, you’ll want to start out by grating your zucchinis. This grater from Pampered Chef has changed the grating game! It makes grating vegetables so easy and safe! Once the zucchini has been grated, squeeze as much juice out of it as you can, then set it aside.
In a small mixing bowl, whisk flour, cinnamon, allspice, nutmeg, salt, baking powder, baking soda until completely combined. Set the flour mixture off to the side for later.
Time for the Pumpkin Zucchini Mixture
Now it’s time to make the pumpkin zucchini mixture with all the wet ingredients. In a large mixing bowl, combine pumpkin puree, olive oil, maple syrup, eggs, and vanilla.
Once the wet ingredients are all combined, stir in the flour mixture—adding half of the flour mixtures stirring until mostly combined and then adding the rest of the flour mixture.
Lastly, fold in the grated zucchini. It’s important that you fold the zucchini into the mixture to keep it light and airy. Then, in a greased loaf pan, pour the bread batter.
The Cinnamon Sugar Crunch Top
The cinnamon sugar crunch top is super simple to make and add to the top of the pumpkin zucchini bread. It adds the perfect sweetness and texture to the dough pumpkin bread.
Simply add 1/4 cup sugar and 1 tsp cinnamon (we love cinnamon so we always add more than recommended) to a small bowl. Sprinkle the cinnamon sugar over the top of the loaf and swirl it on top using a knife. There’s no wrong way to do this!
Lastly, bake the pumpkin zucchini bread in an oven preheated to 350°F for 50-60 minutes. This will be a doughier bread loaf because of all the moisture from the pumpkin puree and zucchini. To test whether or not it’s baked completely, stick a toothpick in the center and if it comes out clean, your bread it ready to eat!
Once your pumpkin zucchini loaf is ready, allow it to cool for 30 minutes and enjoy warm with a hot cup of coffee or tea.
Pumpkin Zucchini Bread with Cinnamon Sugar Crunch Top
A doughy pumpkin bread made with delicious pumpkin puree, grated zucchini, sweetened with maple syrup and topped with a cinnamon sugar mixture that adds a beautiful crunch.
- Total Time: 1 hour 15 minutes
- Yield: 10 people 1x
Ingredients
Pumpkin Zucchini Bread Batter
- 2 zucchini (grated)
- 2 1/2 cups flour
- 1/2 tsp ginger
- 1 tsp allspice
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup pumpkin puree
- 1/2 cup olive oil
- 1/2 cup maple syrup
- 2 eggs
- 1 tsp vanilla flavor (or vanilla bean paste)
Cinnamon Sugar Crunch Top
- 1/4 cup sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 350°F and grease or line with parchment paper a 9×4 loaf pan.
- Grate zucchini and squeeze out as much of the juice as you can (otherwise it will be way too wet). Set aside for later.
- In a medium bowl combine, flour, ginger, nutmeg, allspice, cinnamon, baking powder, baking soda, and salt.
- In large mixing bowl combine pumpkin puree, olive oil, maple syrup, eggs and vanilla. Stir in flour, adding 1/2 the flour at a time and stirring until just combined. Then, fold in grated zucchini. Pour the batter in prepared loaf pan.
- In a small bowl, mix cinnamon and sugar for the crunch topping. Sprinkle the cinnamon sugar over the top and using the end of a knife, swirl the cinnamon sugar into the top of the bread.
- Bake for 50-60 mins or until a toothpick comes out clean from the center. Allow the loaf to cool on a wire rack for 30 mins.
- Enjoy with a hot cup of coffee or tea!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, Brunch
- Cuisine: American
This post is all about pumpkin zucchini bread.
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