Enjoy the cozy flavors of zucchini and pumpkin in this moist, vegan Zucchini Pumpkin Bread. Spiced with warm autumn flavors and layered with walnut streusel both inside and on top, this loaf is tender, dairy-free, and eggless — perfect for breakfast, snacks, or a comforting dessert that stays soft for days.
This loaf combines pumpkin puree with shredded zucchini for extra moisture and texture. The walnut streusel adds a crunchy-sweet contrast when used as a middle filling and a top crumble.
Ingredients Used to Make This Zucchini Pumpkin Bread
Zucchini Pumpkin Bread Ingredients
- All-Purpose Flour – Provides structure. This recipe was developed with all-purpose flour.
- Almond Flour – Adds tenderness and a slightly moist crumb.
- Cornstarch – Optional. It helps bind and creates a softer crumb, acting a bit like a vegan egg substitute.
- Salt – Any salt will do; a small amount balances the sweetness.
- Baking Powder – Leavening for a light loaf.
- Cinnamon Powder – Adds warming spice; increase if you prefer a stronger cinnamon flavor.
- Brown Sugar (or sugar of choice) – Darker sugars like brown sugar, coconut sugar, or date sugar deepen the flavor. Monk fruit sweetener can be used for a lower-sugar option.
- Pumpkin Puree – Canned pumpkin puree gives consistent texture and flavor.
- Shredded Zucchini – Use 3/4 cup packed (about 1 medium-small zucchini or 112 g). Squeeze out excess liquid gently before adding.
- Olive Oil – A light olive oil or neutral oil keeps the bread moist. You can substitute avocado or coconut oil if preferred.
- Milk of Choice – Unsweetened almond milk works well, or any dairy or non-dairy milk you prefer.
Filling & Topping Ingredients
- Walnut Streusel – A simple mix of flour, sugar, oil, and chopped walnuts used as both a filling and a topping for crunch and sweetness.
Pumpkin Bread Add-In Variations
- Pumpkin bread is versatile — add-ins like chocolate chips, dried fruit, seeds, or nut butters work well. Try different fillings or nuts to customize the loaf.
Step by Step Guide
How to Make Zucchini Pumpkin Bread
STEP 1
Preheat oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment for easy removal.
STEP 2
In a large bowl, whisk together the dry ingredients: flour, cornstarch (if using), almond flour, salt, baking powder, brown sugar, and cinnamon.
STEP 3
In a separate bowl, combine the wet ingredients: pumpkin puree, shredded zucchini (squeezed), oil, and almond milk. Stir until blended.
STEP 4
Add the wet ingredients to the dry ingredients and stir gently until just combined. The batter should be thick; if it’s too dry, add 1–2 tablespoons more milk.
STEP 5
Prepare the streusel by mixing flour, sugar, and oil until crumbly. Stir in chopped walnuts.
STEP 6
Pour half the batter into the prepared pan and sprinkle half the streusel over it.
STEP 7
Top with the remaining batter, cover evenly, then sprinkle the rest of the streusel and additional chopped walnuts on top.
STEP 8
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover loosely with foil.
STEP 9
Allow the loaf to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy.
What are some ways you can eat Pumpkin Bread?
- Warm and plain, spread with jam or vegan butter.
- Frosted with almond butter frosting or a chocolate peanut butter glaze for a richer treat.
- Toasted briefly in an air fryer and drizzled with honey, maple syrup, or chocolate.
- Lightly dusted with powdered sugar for a simple finish.
More Frosting & Glaze Ideas for Pumpkin Bread
Try cream cheese-style vegan frostings, nut butter glazes, or a simple maple glaze to complement the warm spices in this loaf.
How to Store Zucchini Pumpkin Bread
- Store covered at room temperature up to 24 hours. For longer life, refrigerate in an airtight container for up to 4 days, or freeze for up to 4 months. Thaw slices as needed.
What to Do with Leftover Pumpkin Puree
Leftover pumpkin puree is useful in many small-batch recipes like pancakes, muffins, smoothies, or single-serving desserts. It works well in recipes that call for about ½ cup of puree.
Final Tips
- Use the batter promptly. The batter can deflate if left to sit, so bake soon after mixing.
- Prevent over-browning. If the top is too dark before the center is cooked, tent loosely with foil and continue baking.
- Make muffins. Pour batter into a muffin tin and reduce baking time to 30–40 minutes for individual muffins.
Zucchini Pumpkin Bread with Easy Walnut Streusel Topping
Equipment
- 1 loaf pan (7.75 x 3.75 in or 8 x 4 in)
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour (180 g)
- 1 Tbsp cornstarch (optional)
- 1/2 cup almond flour (60 g)
- 1/2 tsp salt (3 g)
- 2 1/2 tsp baking powder (10 g)
- 1/2 cup brown sugar or sweetener (110 g)
- 1 tsp cinnamon (2 g)
Wet Ingredients:
- 3/4 cup pumpkin puree (183 g)
- 3/4 cup finely shredded zucchini (112 g), packed
- 1/2 cup light olive oil (108 g)
- 1/2 cup unsweetened almond milk (114 g) or milk of choice
Streusel Topping:
- 3/4 cup all-purpose flour (90 g)
- 3 Tbsp sugar (24 g)
- 3 Tbsp light olive oil (48 g)
- 3 Tbsp chopped walnuts
Instructions
- Preheat oven to 350°F (175°C). Grease and flour or line a loaf pan with parchment.
- Whisk dry ingredients together: flour, cornstarch (if using), almond flour, salt, baking powder, sugar, and cinnamon.
- In a separate bowl, mix pumpkin puree, shredded zucchini, oil, and almond milk until combined.
- Fold wet ingredients into dry until just combined. The batter will be thick; add 1–2 Tbsp milk if needed.
- Spread half the batter into the pan. Sprinkle half the streusel over the batter.
- Top with the remaining batter, then add the remaining streusel and chopped walnuts.
- Bake 50–60 minutes or until a toothpick in the center comes out clean. Tent with foil if the top browns too quickly.
- Cool in the pan 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.
Notes
The cornstarch is optional but helps create a softer, moister crumb by reducing gluten formation during mixing.