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

Contents

Whole Wheat Pumpkin Zucchini Bread: A Seasonal Delight

As the days begin to shorten and the crisp air of autumn gently nudges the warmth of summer, our kitchens often become a canvas for seasonal transitions. This is precisely the feeling that inspired our delectable Whole Wheat Pumpkin Zucchini Bread. It’s a perfect culinary bridge between the vibrant bounty of summer’s gardens and the comforting spices of fall. Imagine a moist, tender sweet bread that seamlessly blends the best of both worlds – the subtle freshness of zucchini with the rich, earthy notes of pumpkin, all wrapped in the wholesome goodness of whole wheat flour. This isn’t just a recipe; it’s an invitation to savor the changing seasons, one delicious slice at a time.

There’s a unique charm in baking with ingredients that reflect the time of year. Summer’s end often leaves us with an abundance of garden-fresh zucchini, a versatile vegetable that shines in both savory and sweet dishes. We simply can’t get enough of it! From adding it to stir-fries and pasta to incorporating it into muffins and cakes, zucchini has become a staple in our daily meals and treats. Its mild flavor and high moisture content make it an ideal addition to baked goods, creating an incredibly tender crumb without overpowering other ingredients. This commitment to utilizing fresh, seasonal produce led me on a quest to find new and exciting ways to elevate our beloved zucchini bread.

The inspiration for this particular creation struck in the most delightful way. While rummaging through my pantry for ideas to “switch up” our usual zucchini bread recipe, a can of pure pumpkin puree literally tumbled out. It felt like a sign, a serendipitous nudge from the universe. I immediately wondered, “Why haven’t I thought of this before?” Pumpkin is a year-round baking hero in my kitchen, renowned for its incredible ability to add moisture, vibrant color, and a wealth of nutrients to everything from muffins and pancakes to cakes and, now, bread. The mere thought of the moist and marvelous loaf that was about to emerge from my oven filled me with immense excitement!

The Perfect Harmony: Why Pumpkin, Zucchini, and Whole Wheat Work Wonders

This Pumpkin Zucchini Bread recipe embodies the perfect harmony of flavors and textures. The blend of summer’s best with fall’s comforting embrace results in a beautifully golden loaf that is subtly sweet, rich with pumpkin, speckled with tender zucchini, and wonderfully hearty thanks to the whole wheat flour. Each bite offers a comforting hint of cinnamon, creating an unbelievably delicious experience that feels both wholesome and indulgent.

Let’s delve deeper into what makes this combination so magical. Pumpkin, beyond its festive association, is a nutritional powerhouse. It’s packed with vitamins, antioxidants, and fiber, contributing not only to the bread’s delightful flavor but also to its health benefits. Its natural moisture content is a game-changer, ensuring that every slice remains incredibly soft and tender for days. Zucchini, often understated, plays a crucial role too. It adds an additional layer of moisture without imparting a strong flavor, making it an excellent way to sneak in extra vegetables, especially for picky eaters. When properly shredded and squeezed dry, it melts into the bread, enhancing the texture rather than distracting from it.

The choice of whole wheat flour elevates this sweet bread beyond a simple treat. Unlike refined flours, whole wheat flour retains the bran and germ of the wheat kernel, providing more fiber, protein, and essential nutrients. This gives the bread a slightly nutty flavor and a denser, more satisfying crumb, making it a more wholesome option for any time of day. It provides a robust foundation that beautifully complements the sweetness of the sugars and the warmth of the spices. And speaking of spices, the star here is undoubtedly cinnamon. Its aromatic, comforting notes are the quintessential essence of fall, tying all the ingredients together into a cozy, inviting aroma and taste that fills your home as it bakes.

Tips for Baking the Best Whole Wheat Pumpkin Zucchini Bread

Achieving the perfect loaf of Pumpkin Zucchini Bread is simpler than you might think, especially with a few key baking tips. The most crucial step when working with zucchini in baked goods is to properly prepare it. After shredding your zucchini, make sure to squeeze out as much excess liquid as possible. You can do this by wrapping it in a clean kitchen towel or paper towels and firmly pressing. This prevents your bread from becoming soggy and ensures a moist, but not watery, texture. Trust us, this step makes all the difference!

When selecting your pumpkin, always opt for pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices that will alter the flavor profile of this recipe. For the dry ingredients, gently whisk them together to ensure even distribution of the baking soda, salt, and cinnamon. This prevents pockets of leavening agent and ensures a consistent rise.

When combining the wet and dry ingredients, mix just until they are incorporated. Overmixing can develop the gluten in the whole wheat flour too much, leading to a tougher bread. A few lumps are perfectly fine. Once the pumpkin and zucchini are folded in, pour the batter into your prepared loaf pan. The extra touch of thin zucchini slices on top, if desired, adds a beautiful visual appeal, and a generous sprinkle of granulated sugar creates a lovely, slightly crisp crust.

Baking time is approximate, so keep an eye on your loaf. The bread is done when a toothpick inserted into the center comes out clean. If you notice the top browning too quickly before the center is cooked through, simply tent the loaf loosely with aluminum foil for the remainder of the baking time. This protects the crust while allowing the interior to finish baking. Finally, patience is key during the cooling process. Let the bread cool in the pan for about 30 minutes before transferring it to a wire rack. This allows it to set properly and prevents it from crumbling when sliced, ensuring you get perfect, tender slices every time.

A Versatile Loaf for Any Occasion

I am absolutely smitten with this healthy sweet bread! With the amount of zucchini I typically have on hand during peak season, I could honestly bake a loaf every single day. And I can’t imagine it ever getting old. This Whole Wheat Pumpkin Zucchini Bread is incredibly versatile, making it the perfect accompaniment for countless moments throughout your day.

Imagine starting your morning with a warm slice alongside a steaming cup of coffee or a comforting mug of tea. It’s hearty enough to be a satisfying breakfast, providing sustained energy thanks to the whole wheat flour and nutritious vegetables. It also makes for an ideal afternoon pick-me-up, a delightful snack to bridge the gap between meals. For a truly decadent experience, serve it warm with a dollop of cream cheese frosting or a scoop of vanilla bean ice cream – a perfect dessert that’s still secretly wholesome!

Beyond personal enjoyment, this bread makes a wonderful gift for friends, neighbors, or hosts. Wrapped in parchment paper and tied with a simple ribbon, it’s a thoughtful homemade present that speaks volumes. Whether you’re celebrating the last days of summer, welcoming the embrace of autumn, or simply craving a delicious and nutritious baked treat, this Pumpkin Zucchini Bread is sweet bread bliss you won’t want to miss. It’s a true celebration of seasonal ingredients, baked with love and designed for pure enjoyment.

Enjoy every delightful bite!

xoxo,

*This recipe is new and improved from the August 2014 version, refined for even more flavor and perfect texture.

Whole Wheat Pumpkin Zucchini Bread

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5 from 1 review

Author: Maegan – The BakerMama
Prep Time: 15 mins
Cook Time: 1 hour 5 mins
Total Time: 1 hour 20 mins
Yield: 10
Category: Bread

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Description

Summer and fall favorites collide in this moist and delicious sweet bread that’s loaded with nutritious pumpkin, zucchini and whole wheat flour. A wholesome and comforting loaf perfect for any time of day.

Ingredients

2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon cinnamon
1/2 cup canola oil
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1 (15 ounce) can pure pumpkin puree (not pumpkin pie filling)
1–1/2 cups shredded zucchini, thoroughly squeezed and patted dry of excess liquid
thinly sliced zucchini for garnishing, if desired
generous sprinkle of granulated sugar on top, for a sweet crust

Instructions

Preheat your oven to 350°F (175°C). Lightly grease and flour an 9×5-inch loaf pan, ensuring it’s evenly coated to prevent sticking, and set it aside.
In a medium-sized mixing bowl, combine all the dry ingredients: the whole wheat flour, baking soda, kosher salt, and cinnamon. Whisk them together thoroughly until well combined, ensuring all ingredients are evenly distributed.
In a separate, large mixing bowl, whisk together the wet ingredients: the canola oil, granulated sugar, light brown sugar, large egg, and vanilla extract. Whisk until smooth and well blended. Gradually add the dry ingredients to the wet ingredients, stirring gently with a spoon or spatula until just combined. Be careful not to overmix the batter. Stir in the pure pumpkin puree until fully incorporated, then gently fold in the shredded zucchini (which has been squeezed dry) until it’s evenly distributed throughout the batter.
Pour the prepared batter into your greased and floured loaf pan. If desired, artfully arrange some thin slices of zucchini down the middle of the loaf for an appealing presentation. Generously sprinkle the top of the batter with granulated sugar to create a delightful, slightly crisp crust. Bake for 65-70 minutes, or until a wooden skewer or toothpick inserted into the center of the bread comes out clean. If the top of the bread begins to brown too quickly before it’s cooked through, you can loosely tent it with aluminum foil for the remaining bake time. Once baked, let the bread cool in the pan for at least 30 minutes before carefully removing it to a wire rack to cool completely. This crucial cooling step ensures the bread sets properly and is easy to slice.