Fall Favorite: Quick Pumpkin Zucchini Bread From Garden To Oven

A Cozy Garden Loaf with an optional Spicy Sweet Finish

Pumpkin zucchini bread from scratch is the perfect way to use up that late-summer zucchini while diving headfirst into pumpkin spice season—the second those sweaters come out and the mornings turn crisp. Want to make it even more special? Add the optional hot honey glaze. It’s like a little farmhouse flair right on top.

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This bread is soft, moist, warmly spiced, and not overly sweet. It freezes beautifully, smells amazing while it bakes, and is my favorite way to use up the zucchini still coming out of the garden as the pumpkins roll in. Let me show you how to make it your own.

📌 Table of Contents

1. Why You’ll Love This Pumpkin Zucchini Bread
2. Pumpkin Pie Spice Tip (Make Your Own!)
3. Ingredients for Pumpkin Zucchini Bread
4. Optional Hot Honey Glaze
5. How to Prep Zucchini for Baking
6. Step-by-Step Instructions
7. Tips and Variations
8. How to Store and Freeze
9. Pumpkin Zucchini Bread FAQs
10. Final Thoughts

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👉 Why You’ll Love This Pumpkin Zucchini Bread Recipe

• It’s a great way to use up that end-of-season garden zucchini.
• The pumpkin spice flavor is cozy and perfect for fall.
• It’s moist, tender, and full of texture (especially with optional nuts or seeds).
• Freezer-friendly for a quick and easy breakfast or afternoon snack.
• The optional hot honey glaze adds a sweet little kick that makes it unique.
• No mixer needed—just a bowl, a whisk, and a little farmhouse magic.

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Homemade Pumpkin Pie Spice Blend

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If you’ve never made your own pumpkin pie spice blend, now’s the time. It’s fresher, more flavorful, and lets you control the spice balance. I use it in everything from pies and lattes to roasted squash—and of course, this pumpkin zucchini bread.

I make a batch at the beginning of fall and keep it in a cute little jar on the spice rack. Grab my easy homemade pumpkin pie spice blend recipe here and mix it up in just 2 minutes.

Ingredients for Pumpkin Zucchini Bread

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Dry:

• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 tsp pumpkin pie spice 
• Optional: ½ cup chopped walnuts or pecans

Wet:

• 2 large eggs
• 1 cup granulated sugar
• ½ cup brown sugar
• ½ cup neutral oil (or browned butter for extra depth)
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 cup grated zucchini, squeezed dry (see instructions below)
• 1 tsp vanilla extract

Optional Hot Honey Glaze + Why I Use It in Everything

I almost always have a jar of hot honey sitting on my kitchen island. It adds a little sweet kick to just about anything—biscuits, cornbread, fried chicken, and yes, even this cozy loaf. You can use store-bought, or whip up a quick version right on the stovetop. (Want to make your own? Here’s my homemade hot honey recipe.)

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Quick Hot Honey Glaze:

• 1 tbsp butter
• 3 tbsp honey
• Pinch of red pepper flakes (or a few drops of hot sauce)
• Optional: squeeze of lemon juice for brightness

Tip: If you use hot honey instead of plain honey, skip the pinch of red pepper flakes unless you love it extra spicy.

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How to Squeeze the Liquid from Zucchini

Zucchini holds a surprising amount of water—great for the garden, not great for baking. Here’s the quick way to prep it:

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1. Grate your zucchini using the large holes on a box grater.
2. Place the shreds in a clean kitchen towel, cheesecloth, or paper towel.
3. Gather it up, hold it over the sink, and twist hard to wring out the excess liquid.
4. Keep twisting until no more water drips out. You want it damp, not dripping.

Then measure out 1 cup of that squeezed zucchini for the recipe.

TIP:  Freeze any leftover grated zucchini in a freezer bag for future pumpkin breads.

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Instructions

Preheat your oven to 350°F.

I like to grease my 9×5″ loaf pan and line it with parchment paper for good measure. You can also use my Homemade Cake Pan Release for easy, no-stick baking.

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Mix the dry ingredients.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. This ensures your spices are evenly distributed before combining with the wet mixture.

Whisk the wet ingredients.

In a large bowl, whisk the eggs with both sugars until smooth and slightly frothy. Stir in the oil, pumpkin puree, squeezed zucchini, and vanilla extract. This mixture should look thick and glossy.

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Combine wet and dry.

Gently fold the dry mixture into the wet ingredients. Stir just until no dry streaks remain. Don’t overmix—a few lumps are okay. If you’re using nuts or chocolate chips, fold them in now.

Pour into the pan.

Scrape the batter into your prepared loaf pan and smooth the top with a spatula. If you’d like, sprinkle raw sugar or pepitas on top for a little crunch.

Bake.

Place the pan in the center of your oven and bake for 55–65 minutes. Check for doneness with a toothpick—it should come out clean or with a few moist crumbs, not wet batter.

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Optional glaze.

If you’re making the hot honey glaze, do this while the loaf is cooling. Melt butter in a small saucepan, stir in honey and red pepper flakes (or hot sauce), and let it bubble gently for about 30 seconds. Brush or drizzle it over the warm loaf.

Cool.

Let the bread cool in the pan for about 10–15 minutes, then carefully remove and transfer it to a wire rack to cool completely before slicing.

Enjoy with coffee, a slather of butter, or just by the slice—warm or room temp, it’s always a treat!

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Tips & Variations

• Make this quick bread into muffins: Bake at 350°F for 18–22 minutes.
• Add a handful of dried cranberries for a tart little twist.
• Add 3/4 cup of semi-sweet or dark chocolate chips to the wet ingredients. 
• Swap half the zucchini for grated apple for an even more harvest-like feel.
• Want a little crunch? Sprinkle raw pumpkin seeds or coarse sugar on top before baking.
• Serving this delicious bread as dessert? Top it with cream cheese frosting.

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Storing & Freezing

Wrap the loaf tightly in plastic wrap or aluminum foil and store it on the counter top for up to 3 days. It also freezes like a dream—I like to slice it first so I can pull out one piece at a time. Honestly, that rarely happens; more often than not, the entire loaf disappears before you even get the freezer door open.

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More Recipes You’ll Love

• The Ultimate Banana Bread Recipe with Cinnamon Swirl and Streusel Topping
  
• Homemade Pumpkin Spice Coffee Creamer – Better Than Store-Bought
  
• Ina Garten Apple Crisp Recipe – How to Make This Famous Dessert
  
• Old-Fashioned Homemade Pumpkin Spice Blend (Just Like Grandma Made)
  
• Homemade Hot Honey – Easy Recipe Made in Minutes

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Pumpkin Zucchini Bread FAQs

Can I freeze this bread?

Yes! Slice it first for easy grab-and-go pieces. Wrap tightly and freeze for up to 3 months. Thaw at room temperature or pop in the toaster oven.

Do I need to peel the zucchini?

Nope. The skin is tender and adds nice flecks of color. Just wash and grate!

Can I make this gluten-free?

Yes! Use a 1:1 gluten-free flour blend that contains xanthan gum. Your bread will still be moist and delicious.

How do I store leftover pumpkin zucchini bread?

Wrap tightly and store at room temperature for up to 3 days. You can also refrigerate, but it might dry out a bit faster.

Is the hot honey glaze spicy?

Just a touch. It adds warmth without overpowering. You can increase or skip the red pepper flakes depending on your heat preference.

Can I use fresh pumpkin instead of canned?

Absolutely. Roast and puree your own pie pumpkin for an extra rustic, from-the-garden flavor.

Can I use coconut oil instead of neutral oil?

Yes! Melted coconut oil works beautifully in this recipe. Refined coconut oil keeps the flavor neutral, while unrefined (virgin) coconut oil adds a subtle coconut flavor that pairs nicely with the pumpkin and spice. Just make sure your other ingredients aren’t too cold so the oil doesn’t solidify when mixing.

Final Thoughts

Pumpkin Zucchini Bread from scratch with warm spices is everything I love about fall season baking. It’s comforting, easy, flexible, and it makes the house smell like someone just lit a pumpkin spice candle. Enjoy a slice with a hot cup of coffee and a splash of my homemade pumpkin spice coffee creamer… mmm, so good.

Whether you’re slicing this delicious pumpkin zucchini bread warm for breakfast or gifting a loaf to the neighbor who brought you extra zucchini this recipe is a keeper.

And if you try it with the hot honey glaze? Let me know what you think—it’s our little farmhouse secret.

Happy baking, Simple Living ❤️ Country Style.