Pumpkin Zucchini Bread

  |  28 Comments



Bring on fall!!
This bread tastes amazing- it’s super moist and has the perfect amount of pumpkin in it

Serves: 16

Pumpkin Zucchini Bread

Our favorite Pumpkin Zucchini Bread Recipe

20 minPrep Time

55 minCook Time

1 hr, 15 Total Time

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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 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)

Instructions

  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.
  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.
Recipe Type: Bread
7.6.8
131
https://www.sixsistersstuff.com/recipe/pumpkin-zucchini-bread/
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Calories
3734 cal
Fat
80 g
Carbs
705 g
Protein
85 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

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Mini Zucchini Muffins Recipe
Iced Zucchini Cookies Recipe

Comment on this Recipe

28 Responses to “Pumpkin Zucchini Bread”

  14. Lisa D from San Diego
    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!
    October 21, 2012 at 11:28 pm
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  18. Lisa
    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?
    September 14, 2014 at 4:28 pm
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  21. Barbara
    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....
    September 12, 2015 at 7:16 am
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  24. Michelle T
    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.
    September 28, 2016 at 1:36 pm
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    • Cyd
      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.
      October 12, 2017 at 11:25 am
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