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Pumpkin-Spice Zucchini Latte Loaf

This Pumpkin-Spice Zucchini Latte Loaf is a cozy, moist treat blending autumn spices and zucchini for a tender, flavorful loaf perfect with your morning coffee.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Autumn, Baking, Easy, Loaf, Pumpkin, Spiced, Vegetable, Zucchini
Servings: 8 servings

Ingredients

  • 1 cup grated zucchini
  • 1 cup canned pumpkin puree
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or pecans optional
  • 1/2 cup semi-sweet chocolate chips optional

Instructions

Step 1: Prepare Your Ingredients

  • Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal. Grate the zucchini finely and set it aside. Measure out the canned pumpkin puree and all your spices.

Step 2: Mix Wet Ingredients

  • In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined. Crack the eggs into the bowl, one at a time, mixing thoroughly after each addition. Add the canned pumpkin puree, grated zucchini, and vanilla extract, stirring until the mixture is smooth and uniform.

Step 3: Combine Dry Ingredients

  • In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, ginger, cloves, and salt. Sifting helps to evenly distribute the spices and leavening agents, ensuring a consistent rise and flavor in your loaf.

Step 4: Incorporate Dry Into Wet

  • Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula or wooden spoon. Avoid overmixing to keep your loaf tender and moist. Fold in the chopped walnuts or pecans and semi-sweet chocolate chips if you’re using them.

Step 5: Bake the Loaf

  • Pour the batter into the prepared loaf pan, smoothing the top gently. Place it in the preheated oven and bake for 55-65 minutes. To check for doneness, insert a toothpick into the center of the loaf—if it comes out clean or with just a few moist crumbs, your Pumpkin-Spice Zucchini Latte Loaf is ready.

Step 6: Cool and Serve

  • Allow the loaf to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. This resting step helps the flavors meld and makes slicing easier. Serve slices warm or at room temperature with a cup of your favorite latte or tea.

Equipment

  • 9x5-inch loaf pan
  • Mixing Bowls
  • Whisk
  • Spatula
  • Box grater
  • Sifter
  • Oven

Notes

  • Use finely grated zucchini and drain excess moisture to keep the loaf from becoming soggy.
  • Room temperature eggs and oil blend better for a tender texture.
  • To add a latte-inspired twist, serve with a sprinkle of cinnamon or coffee-infused glaze.