Pumpkin Zucchini Bread

By Justin SullivanPublished: Jul 30, 2021

2 Ratings

Erik Bernstein

Banana bread is the queen of loaf cakes, sure. And just plain pumpkin bread is truly fantastic. But you know what might be the dark horse in the race to loaf cake royalty? This pumpkin zucchini bread. The zucchini adds a level of moisture and subtle sweet flavor that will make this bread a must-make for your next brunch, Thanksgiving or potluck.

The sour cream added to the batter does add a bit of richness and a hint of tartness that we think is perfect for the cake and keeps it from being too dense. Also, we think our favorite part might just be the pepitas sprinkled on top. Not only do they add a nice crush to every slice, but they look absolutely stunning.

Tried this recipe? Let us know how it came out in the comments below.

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Yields:: 6 - 8
Prep Time:: 10 mins
Total Time:: 1 hr 30 mins

Ingredients

1 1/2 c.
all-purpose flour
1 tsp.
baking soda
1/2 tsp.
baking powder
1 tsp.
cinnamon
1/4 tsp.
ginger
1/4 tsp.
nutmeg
1/4 tsp.
cloves
1/2 tsp.
kosher salt
1/2 c.
(1 stick) unsalted butter, melted and cooled
1 c.
sugar
3/4 c.
pumpkin puree
1/4 c.
sour cream
1
large egg, plus 1 yolk
1 tsp.
vanilla extract
3/4 c.
grated zucchini from 1 small zucchini
1/4 c.
pepitas

Directions

1. Step 1Preheat oven to 350°F. Line an 9“-x-5” loaf pan with parchment paper, leaving a 2-inch overhang on the long sides;
2. Step 2In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt.
3. Step 3In a separate large, whisk together melted butter, sugar, pumpkin puree, sour cream, egg, egg yolk and vanilla. Fold in zucchini.
4. Step 4Gradually add dry ingredients to wet ingredients and mix to combine. Transfer batter to prepared pan and sprinkle evenly with pepitas. Bake until a toothpick inserted into the center of the loaf comes out clean, 50 minutes to 1 hour. Let cool slightly. Use the parchment to help remove the loaf from the pan. Transfer to a wire rack to cool completely.

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Justin Sullivan

Assistant Food Editor

Justin Sullivan is the Assistant Food Editor for Delish, where he helps test, develop, and (of course) taste recipes like one-pot meals, easy desserts, and everything in between. He has worked in professional kitchens across New York, but his favorite role will always be as matzoh ball sous chef to his grandma. He loves diners and being from New Jersey, and when he’s not prepping and testing hundreds of Delish recipes, Justin travels the globe as the world’s foremost chicken finger critic.