Prep a batch of this one-bowl pumpkin zucchini bread today and be rewarded with a hearty snack or breakfast all week long! Pumpkin bread has a special place in my heart in the early fall months. This pumpkin bread recipe, with a late-summer addition of zucchini plus some crunchy millet for a little pizzazz, has been a family favorite forever.
This recipe uses up a full can of pumpkin puree to make two big loaves of pumpkin zucchini bread or 24 pumpkin zucchini muffins. I often make a combination of both, freezing the loaf for later and serving up the muffins for breakfast.
Your family will love this bread as a snack, too! Add some cream cheese or cinnamon butter to toasted slices for after-school fuel. Try this Sweet and Salty Fall Snack Mix, these Peanut Butter and Jelly Bars, or this Cranberry Orange Snacking Cake next!
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Ingredients
I include ingredient notes here when I think they'll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!
- Large Eggs - Eggs add protein and help stabilize the lift in this quick bread.
- Granulated and Brown Sugars - A combination of both sugars adds sweetness and moisture to the loaf.
- Canned Pumpkin - A standard 15-ounce can of pumpkin is used for the recipe, ensuring no random leftover puree to store in the refrigerator.
- Vegetable Oil - Using oil in place of butter makes a loaf of quick bread that stays moist for longer.
- Vanilla Extract - Adding a hefty pour of vanilla adds fragrance and classic flavor to the bread.
- All-Purpose Flour - AP flour lends the perfect amount of tenderness and protein for structure to this quick bread.
- Leavening Agents - Using baking soda and baking powder gives the correct balance of acid and base to help the dense bread rise while baking.
- Pumpkin Pie Spice - Use your favorite blend or brand of pumpkin spice to add warm flavors to the bread.
- Millet - Polished grains of millet can be found in the baking aisle or the bulk foods aisle of your grocery store. Millet retains its crunchy texture even after baking.
- Zucchini - Shred a washed zucchini on the large holes of a box grater. No need to squeeze the moisture from the shredded zucchini, add it directly to the batter.
Instructions for Pumpkin Zucchini Bread
Preheat the oven to 350°F before gathering your ingredients.
Spray your loaf pans with cooking spray. Add a spoonful of flour to the pan and then tip it in all directions, tapping to get the flour to coat all surfaces of the pan. Tip the pan over to remove excess flour.
Add the beaten eggs, granulated sugar, brown sugar, pumpkin puree, vegetable oil, and vanilla extract into a large mixing bowl.
Whisk the wet ingredients together until well combined.
Sprinkle the flour, baking soda, baking powder, salt, and pumpkin pie spice over the top of the wet ingredients.
Partially mix the batter with a wooden spoon or silicone spatula, going around the bowl 6 or 7 times. There will be lots of flour still visible.
Add the shredded zucchini and the millet to the batter.
Continue to mix the batter until the ingredients are incorporated and there are no streaks of dry flour. Try not to over mix, this is what causes tough and dry quick breads and muffins.
Spread ½ of the batter in each prepared loaf pan, spreading out to the edges in a smooth layer.
Bake the loaves for 50-60 minutes, until a toothpick inserted in the center comes out clean and free of any raw batter. Remove the loaves from the oven and allow them to cool for 10 minutes in the pans. Invert the pans to remove the bread and allow the loaves to cool completely before slicing.
Instructions for Pumpkin Zucchini Muffins
Preheat the oven to 350°F. Spray your muffin tins with cooking spray or line each well with paper or silicone liners.
Prepare the batter as directed above for the bread. Fill your muffin tin about ⅔ full of the batter and bake the muffins for 25-27 minutes or until a toothpick inserted in the center of the muffin comes out clean and free of any raw batter.
Cool the muffins for 5 minutes in the pan and then transfer them to a wire rack to cool completely.
Substitutions
The substitutions listed below have been tested in this recipe and work well. If you successfully make any other ingredient substitutions, let us know in the comments!
- Whole Wheat Flour - Add up to one cup of whole wheat flour in place of an equal amount of all-purpose flour.
- Shredded Carrot - An equal volume of shredded carrots can be substituted in place of the shredded zucchini.
- Riced Cauliflower - Cook a 10-ounce steam-in-bag package of riced cauliflower according to package directions. Cool it for a few minutes and use it in place of the shredded zucchini.
Variations
Here are a few ideas for adding or swapping ingredients in the recipe to customize the flavor to your liking. Share in the comments if you create a great flavor combination!
- Add Chocolate Chips - Stir in 1 cup of chocolate chips or chopped chocolate along with the millet and zucchini for delicious pockets of melted chocolate in your pumpkin zucchini bread.
- Add Nuts - One cup of chopped and toasted walnuts or pecans would be perfect when stirred in with the millet and zucchini.
- Top with Pumpkin Seeds - Once the batter is spread in the pan, top the loaves or muffins with a sprinkle of pumpkin seeds, also known as pepitas, for extra crunch.
- Change the spice mixture - In place of pumpkin pie spice, use apple pie spice or any combination of cinnamon, nutmeg, ginger, cloves, or cardamom that you favor.
Equipment
Two 9" x 5" loaf pans will hold the batter perfectly to make the pumpkin zucchini bread. I like a heavyweight aluminum pan for baking quick breads. I use a similar heavyweight aluminum muffin tin for the muffins.
Serving Suggestions
Sliced pumpkin zucchini bread is perfectly delicious as-is, but a layer of salted butter takes it up a level. We often toast slices of the bread to warm them before topping with cream cheese at breakfast. Try a honey butter or cinnamon butter to add extra flavor and sweetness!
Make This Recipe Kid Friendly
Kids tend to enjoy this recipe as written! If you think that your crew won't enjoy the texture of the millet, simply omit it from the recipe. If seeing green bits of zucchini would send them running, swap it for carrots and shred them on the fine side of the box grater.
Storage
Store your cooled bread or muffins in an airtight container on the counter for up to two days or in the refrigerator for up to four days.
Feel free to freeze the second loaf, this recipe defrosts very well. Wrap the loaf in plastic wrap and then foil before freezing. To defrost, leave it out on the counter overnight.
FAQ
Millets are a group of small-seeded grasses. Millet can be used in soups, salads, and as a grain wherever you would use rice. Millet can be ground into a flour for gluten-free baking. It will retain its crunch when added to baked goods.
The recipe was written to use up a whole can of pumpkin puree, but it can be halved to bake only one loaf or 12 muffins. When I want to halve a recipe that uses an odd number of eggs, I opt for egg substitutes (like Egg Beaters) to get the measurements right. 1 ½ eggs is roughly equivalent to 6 tablespoons of egg substitute. Store leftover pumpkin puree in an airtight container in the refrigerator.
Sugar is generally incorporated as a wet ingredient in baking because it dissolves in the other wet ingredients.
More Great Snacks To Try
There are lots of tasty snacks to try, here are some great options:
Try It and Share
I hope you give this Pumpkin Spiced Pumpkin Zucchini Bread a try and that it's a hit at your table. I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram or Facebook so that I can give you a virtual high five and thank you for cooking one of my recipes. Comment below with any questions and please leave a review so others can find this recipe more easily!
Recipe
Pumpkin Spiced Pumpkin Zucchini Bread with Crunchy Millet
Equipment
- 2 9" x 5" loaf pans OR
- 2 12-well muffin tins
Ingredients
- 3 large eggs (beaten)
- 1 cup granulated sugar
- 1 cup brown sugar
- 15 oz pumpkin puree
- ½ cup vegetable oil
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 2½ teaspoon pumpkin pie spice
- ½ cup millet
- 2 cups zucchini (shredded on the large holes of a box grater)
Instructions
- Preheat the oven to 350°F.
- Grease and flour two 9' x 5" loaf pans.
- In a large mixing bowl, combine the eggs, sugars, pumpkin, oil, and vanilla with a whisk.
- Add the flour, baking soda, baking powder, salt, and pumpkin pie spice by sprinkling them on top of the combined wet ingredients.
- Mix partially with a wooden spoon or rubber spatula, about 6-7 times around the bowl. Add the zucchini and millet.
- Mix several more times, until the dry ingredients are no longer visible. Take care not to mix any more than necessary.
- Spread the mixture evenly into the two prepared pans. Bake on the center rack of the oven for 50-60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
- Remove from the oven and allow to cool for 10 minutes on a rack. Invert loaves to remove from the pans and allow to cool completely before slicing.
Notes
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts calculator to obtain the most accurate nutrition facts for your meal.
Kelly says
The little crunch of the millet totally makes this bread! It’s so good.
cassieelane says
I agree! I'm glad you enjoyed it.