Every Autumn we are left with an abundance of zucchini, and it is my challenge to create new and delicious zucchini bread recipes! This year I embraced the pumpkin spice craze and baked up a batch of pumpkin zucchini bread. The addition of white chocolate ganache makes this pumpkin bread truly a new fall favorite.
The fall season is the time of year we all crave something homemade and warm from the oven. This pumpkin zucchini bread is full of fall flavors and like most quick bread recipes it's super easy to put together. So next time you find you have some extra zucchini and crave something baked from scratch give this simple pumpkin bread recipe a try!
For more homemade goodness check out our cinnamon roll recipe. Or if it's pumpkin spice
that you crave, we have you covered with our pumpkin spice whoopie pies, homemade pumpkin spice oat milk creamer, and even pumpkin spice maple bacon.
Why Should I Make This Recipe?
The best reason to bake up a batch of this pumpkin zucchini bread is simply because it's so easy to make and it's delicious! Quick bread recipes have long been a favorite in our kitchen. I love using what we have on hand to bake up something quick and delicious.
What You're Going to Need!
- Grated Zucchini - you can use a hand grater or food processor fitted with a grating blade.
- Pumpkin puree - canned pumpkin puree works great for this and most pumpkin recipes.
- Pumpkin pie spice mix - we love the blend from Trader Joe's.
- Flour - all purpose flour is what we used.
- Eggs - whole large eggs.
- Oil - we used a vegetable oil for this recipe, however any favorite neutral oil will work well.
- Brown sugar - we love the depth of flavor brown sugar gives the recipe.
- Pumpkin seeds - we used shelled roasted and salted seeds for extra flavor and texture.
- White chocolate chips - work really well to make a quick white chocolate ganache.
- Heavy cream - needed to make the white chocolate ganache we used to glaze the pumpkin bread.
- Orange - for the ganache.
See recipe card for quantities.
Recipe
Pumpkin Zucchini Bread with White Chocolate Ganache Recipe
Ingredients
Equipment
Method
- Pre-heat the oven to 325℉¾
- Using a hand grater or a food processor fitted with a grating blade, grate the zucchini. Place cheese cloth into a metal strainer over a large bowl. Put the grated zucchini into the cheese cloth and squeeze it until most of the water is removed.
- Put the zucchini, eggs, pumpkin puree, and brown sugar into a large mixing bowl.
- Using a wire whisk mix the ingredients together to combine them.
- Add the pumpkin pie spice and the oil and continue to use the wire whisk to mix and combine the wet ingredients.
- Then add the salt, baking soda, and baking powder to the mixture and using a rubber spatula stir to combine evenly. Add the flour to the bowl and using a rubber spatula fold the wet ingredients together with the flour mixture. Add the pumpkin seeds to the mixture (reserve about 2 Tbsps. to garnish the top of the bread with later). Mix the seeds in to combine evenly throughout the batter.
- Prepare a loaf pan by spraying it with pan release spray or coating it with oil using a paper towel then dusting it with flour.
- Pour batter into the prepared pan and place in a 325 ℉ oven for 55 minutes. Then turn the pan and continue to bake for another 55 minutes or until a toothpick inserted into the center comes out clean.
- In a large bowl place, the white chocolate chips. In a small saucepan heat the heavy cream with the zest of an orange and bring it to a rolling boil. Pour the hot cream over the white chocolate chips and let it sit in order to melt the white chocolate.
- Using a rubber spatula stir to combine the cream and the white chocolate chips creating the ganache. Let it sit at room temperature will the pumpkin zucchini bread bakes.
- After 1 hr. 50 minutes or when a toothpick inserted into the center of the bread comes out clean, remove the pumpkin bread from the oven and place it on a wire rack to cool completely.
- When the bread is cooled remove it from the pan and place it back onto the wire rack. Spread the white chocolate ganache over the top of the bread and garnish with whole pumpkin seeds. Slice and enjoy!
Nutrition
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How to Make Pumpkin Zucchini Bread with White Chocolate Ganache
- Grate the zucchini and squeeze out the extra water using cheese cloth. For this recipe we recommend squeezing out the excess moisture, because the use of pumpkin puree and brown sugar adds a lot of moisture to the batter.
- In a large bowl combine the zucchini, pumpkin puree, brown sugar, and eggs. Use a wire whisk and stir to combine.
- Add the oil and pumpkin pie spice and using a wire whisk stir to combine.
4. Add the baking powder, baking soda, salt, and all-purpose flour. Using a rubber spatula fold the wet ingredients with the flour mixture.
5. Add the pumpkin seeds to the mix.
6. Stir to distribute them evenly throughout the batter.
7. Pour the batter into a prepared loaf pan.
8. Place into a pre-heated oven for 55 minutes then turn the pan in order to bake the bread evenly. Continue baking the bread for another 55 minutes or until a toothpick inserted into the center comes out clean.
9. Place the white chocolate chips into a large bowl. Pour the hot cream and orange zest over the white chocolate chips and allow it to sit until the chips have melted.
10. When the chocolate is melted stir to combine the chips with the heavy cream. Let it sit at room temperature until you are ready to glaze the top of the bread.
Chef Tips
Make sure to let the pumpkin bread completely cool before removing it from the loaf pan. Once it's cooled use an offset spatula to loosen the sides before removing the bread from the pan.
You could glaze it, garnish it, and slice it while it's still warm in the pan. If you are anything like me and have trouble waiting for it to cool completely!
Substitutions & Variations
- Gluten-free - I would use the gluten-free 1x1 flour mixture and increase the flour by ½ -¾ of a cup for the recipe.
- Oil - we used vegetable oil; however, you could use any favorite cooking oil.
- Pumpkin pie spice - go ahead and mix up your own combination of favorite baking spices if you don't have pumpkin pie spice mix on hand.
- Loaf pans - use mini loaf pans if you want personal pumpkin zucchini bread loaves! Simply bake them for 20-30 minutes and test their doneness by inserting a toothpick into the centers, if the toothpicks are clean the bread is done.
Storage & Helpful Hints
Store the pumpkin zucchini bread wrapped in plastic wrap in an airtight container in the refrigerator for at least 5 days for the best results.
If you like you can freeze the bread before it's garnished with the white chocolate ganache for up to a month. Just simply defrost the pumpkin bread under refrigeration when you are ready to serve it, make the white chocolate ganache and glaze the defrosted bread.
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FAQ
You sure can! It will be a different flavor combination, but I'm sure it would be delicious!
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