Pumpkin Zucchini Bread or Muffins

Swimming in zucchini or green squash?

Try making some pumpkin zucchini bread or pumpkin zucchini muffins. I always find it a struggle to use up all of the zucchini after the initial garden excitement has turned into an overrun of tomatoes, squash, and beans.

Muffins are an easy way to sneak in extra nutrition. These pumpkin zucchini muffins are a healthy snack idea for toddlers and grown-ups alike! I struggle with nutritious snacks that are minimally processed and don’t break the bank. Turning the garden bounty into healthy and freezable snacks is my go-to strategy.

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Avoid the Dreaded Muffin Stick

For years, I struggled with paper muffin cups. They would inevitably get smashed in the cupboard or half the muffins would peal off with the liner. I was excited to find these reusable (and dishwasher friendly!) silicone muffin cups and loaf pans. They keep their shape in the cupboard and easily fit in regular muffin tins. Muffins peel away from the sides super easily without needing baking spray or extra oil. The only trouble I have now is my daughter trying to sneak away with these colorful cups into her play kitchen.

Pumpkin Zucchini Bread or Muffins

Print Recipe

Pumpkin Zucchini Bread or Muffins

Moist, healthy, and scrumptious pumpkin zucchini muffins or bread. Perfect for an afternoon snack. Makes 36 muffins or 12 muffins and 4 mini loaves.

Course

Snacks

Keyword

pumpkin

Prep Time

15 minutes

Cook Time

35 minutes

Servings

muffins

Ingredients

• 3 eggs beaten together
• 1/2 cup brown sugar
• 2 teaspoons vanilla
• 2 cups pumpkin puree
• 2 cups grated zucchini
• 1 cup vegetable oil optional: 1/2of oil and 1/2of mashed banana
• 1 1/4 cup milk
• 2 tablespoons cinnamon
• 1 teaspoon ginger
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 cups flour
• 1 cup sugar

Optional add-ins:

• 1 cup chocolate chips
• 1 cup diced walnuts or almonds

Course Snacks Keyword pumpkin Prep Time 15 minutes Cook Time 35 minutes Servings muffins Ingredients 3 eggs beaten together 1/2 cup brown sugar 2 teaspoons vanilla 2 cups pumpkin puree 2 cups grated zucchini 1 cup vegetable oil optional: 1/2of oil and 1/2of mashed banana 1 1/4 cup milk 2 tablespoons cinnamon 1 teaspoon ginger 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon salt 4 cups flour 1 cup sugar Optional add-ins: 1 cup chocolate chips 1 cup diced walnuts or almonds

Instructions

1. Preheat oven to 375 F. Grease or line muffin tins (and mini loaf pans if using)
2. Grate zucchini on box grater into colander. Squeeze out excess water. If more than 2 cups of zucchini, grate the rest and freeze in air tight bag.
3. Mix pumpkin, zucchini, milk, brown sugar, vanilla, vegetable oil, and eggs.

   
4. Mix salt, baking soda, baking powder, sugar, cinnamon, and flour.

   
5. Gradually mix dry ingredients into wet mixture until incorporated. Do not over-mix. If using optional ingredients, mix in now.

   
6. Fill muffin tins and/or loaf pans. Bake muffins 25-30 minutes until top springs back. Bake loaves 30-35 minutes. Each muffin should be slightly less than 1/4 cup.
7. Let sit for 5 minutes then remove and let cool on a wire rack. Pack in bags to eat during the week or wrap and freeze to toss in a lunchbox.

   

Recipe Notes

These also freeze well to use as a lunchbox snack idea. If making into a big loaf, cut into slices then freeze. They'll double as an extra ice pack.

What do you do with too much zucchini? What’s your favorite pumpkin recipe?