Pumpkin Zucchini Bread Recipe

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Published: October 14, 2021Author: Camille Beckstrand
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This Pumpkin Zucchini Bread is perfect for fall! It's the combination of my two favorite quick breads in one loaf! So easy and delicious!
Pumpkin Zucchini Bread Recipe

Bring on Fall! This Pumpkin Zucchini Bread is perfect for fall! It’s the combination of my two favorite quick breads in one loaf! So easy and delicious!

Pumpkin Zucchini Bread on a white serving tray with one slice cut from the loaf

The pumpkin really takes the Zucchini Bread to a whole new level! If you haven’t tried our favorite Zucchini Bread recipes you are missing out!

We recommend the BEST Zucchini Bread Classic Recipe, this Chocolate Zucchini Bread Recipe is a chocolate lovers dream, and our Pina Colada Zucchini Bread Recipe is my favorite dessert bread!

Ingredients needed for this Pumpkin Zucchini Bread:

  • 3 eggs (lightly beaten)
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup canned pumpkin puree
  • 1 cup butter, melted (or 1 cup oil or 1/2 cup oil and 1/2 cup applesauce)
  • 1 Tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1-2 cups shredded zucchini
  • 1 cup chopped walnuts (optional)
  • 1 cup chocolate chips (optional)
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How to make this Pumpkin Zucchini Bread:

  1. In a bowl, combine eggs and sugar.
  2. Add pumpkin, butter (or oil/applesauce) and vanilla.
  3. Combine dry ingredients; gradually add to pumpkin mixture and mix well.
  4. Stir in zucchini (and nuts and chocolate chips, if using).
  5. Pour into two greased and floured 9-in. x 5-in. loaf pans.
  6. Bake at 350° for 45-55 minutes or until breads test done.
  7. Cool in pans 10 minutes.
  8. Remove to a wire rack. Yield: 2 loaves.

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Serves: 16

Pumpkin Zucchini Bread Recipe

This Pumpkin Zucchini Bread tastes amazing- it’s super moist and has the perfect amount of pumpkin in it!
Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 15 mins
Print Pin

Ingredients

  • 3 eggs lightly beaten
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup canned pumpkin
  • 1 cup butter melted, (or 1 cup oil or 1/2 cup oil and 1/2 cup applesauce)
  • 1 Tablespoon vanilla extract
  • 3 cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 2 cups shredded zucchini
  • 1 cup chopped walnuts optional
  • 1 cup chocolate chips optional

Instructions

  • In a bowl, combine eggs and sugar.
  • Add pumpkin, butter (or oil/applesauce) and vanilla.
  • Combine dry ingredients; gradually add to pumpkin mixture and mix well.
  • Stir in zucchini and nuts.
  • Pour into two greased and floured 9-in. x 5-in. loaf pans.
  • Bake at 350° for 45-55 minutes or until breads test done.
  • Cool in pans 10 minutes.
  • Remove to a wire rack. Yield: 2 loaves.

Notes

  • You could also add shredded carrots to this bread

Nutrition

Calories: 408 kcal · Carbohydrates: 48 g · Protein: 6 g · Fat: 22 g · Saturated Fat: 9 g · Trans Fat: 1 g · Cholesterol: 61 mg · Sodium: 274 mg · Potassium: 198 mg · Fiber: 2 g · Sugar: 27 g · Vitamin A: 2817 IU · Vitamin C: 4 mg · Calcium: 53 mg · Iron: 2 mg

Equipment

  • Mixing Bowl
  • 9×5 loaf pans
  • Cooling Rack

Recipe Details

Course: Appetizer, Side Dish, Snack
Cuisine: American

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  1. Lindsay says:
    October 3, 2011
    Oh yes, I love zucchini bread, and adding pumpkin to it--I am SO in. :) Thanks for sharing this!
    Reply
  2. Martha says:
    October 3, 2011
    oooo yummy! I can almost TASTE IT!
    Reply
  3. Carrie @ My Favorite Finds says:
    October 4, 2011
    Perfect use for the zucchini I shredded and froze, and the pumpkin I'm pureeing and freezing! I can't wait to try this!
    Reply
  4. Rachael @ The Little Birdie says:
    October 4, 2011
    MMMmmmm!!! Adding this one to the bookmarks too...
    Reply
  5. Megan Camilla says:
    October 4, 2011
    This looks amazing! I would love it if you would link this up on the 3 month long Sweet Swap linking party that I'm co-hosting. Just jump over to thestokerkitchen.blogspot.com and you'll see the link on the left sidebar!!

    Thanks! :)
    Reply
  6. Carrie @ My Favorite Finds says:
    October 7, 2011
    I just added this to my "batch cooking" list for this upcoming weekend. Also, starting Monday I'm adding a link tool to my "Must Try Monday" posts. You're welcome to link up your "Must Try" recipes.
    Reply
  7. Jennifer says:
    October 9, 2011
    Yummy!! You girls always have the most yummy food!!
    Thanks for linking up to Show & Share!!
    Reply
  8. Jenn Erickson says:
    October 10, 2011
    Oh my goodness...it's my two favorite quick breads come together in one marvelous loaf!

    Thank you so much for sharing your awesome recipe at Rook No. 17!

    Jenn
    Reply
  9. Krista says:
    October 31, 2011
    I am trying this this week! I have so much zucchini in the freezer.
    Reply
  10. Tanya Frost says:
    January 15, 2012
    So great My family loved it!
    Reply
    • Jake says:
      September 18, 2014
      That is so good ! Quite yummmmyyyyy !!
      Reply
  11. Doreen Ashton Wagner says:
    September 23, 2012
    I only had one loaf pan so I put the rest of the batter in cupcake molds. Bake for 25 minutes. AWESOME!
    Reply
  12. Aubrey says:
    October 3, 2012
    This bread is great! What a wonderful flavor!! My kids LOVED it!! Thanks for sharing another great recipe!
    Reply
  13. Cathie says:
    October 8, 2012
    I made this over the weekend but cut back on the sugar (1/4 cup less each)and used 3/4 cup of vanilla Chobani in place of the oil. Sooooo good. Thank you for this. I've had several people ask where I got the recipe, so I sent them to you!
    Reply
  14. Lisa D from San Diego says:
    October 21, 2012
    Made this tonight and it was great! Used the oil/applesauce instead of butter since I think it makes a moister bread. Actually used more applesauce than oil. I increased it by 50% since I had extra zucchini and made 4 loaves and baked them for about 54 mins. Thanks for the recipe! I'm sure my friends and son's teacher will thank you also!
    Reply
  15. TJ {Sugar Blossoms} says:
    September 2, 2013
    Hi there! I wanted to let you know I featured you on Sugar Blossoms today. Stop by and check it out! http://sweetsugarblossoms.blogspot.com/2013/09/i-freakin-love-pumpkin.html
    Reply
  16. Alanna Granning says:
    November 8, 2013
    This recipe is amazing. I have made it multiple times now. I also make them as muffins for work. My coworkers go wild over them. I add chocolate chips sometimes too. The bread was a big hit at the church bake sale. ?????
    Reply
  17. moncler says:
    November 29, 2013
    Pumpkin Zucchini Bread | Six Sisters' Stuff moncler http://www.omborokko.com/
    Reply
  18. Lisa says:
    September 14, 2014
    Hello I gave your recipe a try today and I don't know what I did wrong when I finish mixing everything the mixture was so hard to put it on the loaf pans I still did it they came out good but kind of crunchy in the top I followed your directions like u said and it didn't come out looking nothing like the picture I used 1/2 apple sauce 1/2 cup oil?
    Reply
  19. Jessica @ www.BikiniBaker.com says:
    September 24, 2014
    I made this bread as a gift! I gave each loaf away and both recipients loved it. So yummy! Thanks for the great recipe.
    Reply
  20. Lauren says:
    January 15, 2015
    I had the same thing happen as Lisa. The bread is in the oven and it looks super dry. The mix was really hard to put in the loaf pans. I'm nervous :(
    Reply
  21. Barbara says:
    September 12, 2015
    Made this recipe yesterday, used the 1/2 cup oil and 1/2 cup home made apple sauce and the 2 cups of zucchini versus the 1, which I noticed was a choice, it was super moist and delicious, gave one away as a gift and got great reviews on the gift one plus my family loved it....
    Reply
  22. Cynde Hite says:
    October 28, 2015
    I am anxious to try out this Pumpkin Zucchini bread recipe.
    Reply
  23. Barbara says:
    September 24, 2016
    Just made this but instead of breads baked in a sprayed 9 x 13 pan baked in 30 minutes was perfect and moist served with whipped cream, delicious! p.s. also used 1 1/2 tsps of pumpkin pie spice in place of cinnamon and nutmeg and cloves....
    Reply
  24. Michelle T says:
    September 28, 2016
    I made this recipe and it turned out fantastic. The only changes I made was I cut the sugar amount by half and I use all applesauce instead of using any oil or butter. I also substituted wheat flour and it still turned out fantasticly. I do think even though I halved the sugar amount I will even use less next time it was still a little too sweet still.
    Reply
  25. Alicia Smith says:
    October 23, 2016
    Quintessentially Fall y'all!! I baked this for our family last night & we all agree that it will become a part of our baking routine. Thanks!
    Reply
  26. Stacy says:
    October 11, 2017
    Have you ever used a bundt pan with this recipe? If so, what adjustments did you make, if any?
    Reply
    • Cyd says:
      October 12, 2017
      Hi Stacy, I'm sure you could cook this in a bundt pan, I'm not sure if it would be too much batter for one cake. We haven't used a bundt pan before. The main thing would be getting the batter about the same depth as you would in the loaf pan. It might take one batch of experimenting. This is one of our favorite pumpkin bread recipes. Have a great day.
      Reply
  27. Janet Evarts says:
    August 1, 2019
    Made this yesterday, best pumpkin zucchini bread receipe ever. Thank you for sharing. 5 stars.
    Reply
  28. Rachel-Sue says:
    September 12, 2019
    My favorite pumpkin bread recipe. I use the 1/2 oil and applesauce combo. In addition, I added 1 teaspoon of pumpkin pie spice and mini chocolate chips. So incredibly yummy!!!
    Reply
  29. Mak says:
    September 15, 2020
    Used this recipe last year and LOVED it so much! Unfortunately I Cant have anything high in carbs anymore, so do you think coconut flour would still turn out right ?
    Reply
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