This moist loaf of pumpkin zucchini bread is full of fall spices, pumpkin, zucchini, chocolate chips, and walnuts.
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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!
Fall season is the perfect time of year to make this delicious pumpkin zucchini bread recipe! It’s an easy recipe that combines some of our favorite fall flavors, including warm spices like pumpkin pie spice and pumpkin spice.
You can use whole wheat flour or even gluten-free flour to make this recipe suitable for your dietary needs.
Recipe Ingredient Notes
- 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
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1-2 cups shredded zucchini
- 1 cup chopped walnuts (optional)
- 1 cup chocolate chips (optional)
How to Make Pumpkin Zucchini Bread
- 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 and chocolate chips, if using).
- 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.
Storing and Other Tips
- You can slice the bread into individual slices and store them in an airtight container at room temperature for a couple of days, or you can double-wrap the entire loaf with plastic wrap and aluminum foil and freeze it for up to 3 months in freezer-safe bags.
- When you’re ready to enjoy a couple of slices, simply microwave them for a few seconds or toast them.
- You can use whole wheat flour or even gluten-free flour to make this recipe suitable for your dietary needs.
Explore More Delicious Pumpkin Bread Recipes
We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.
- Chocolate Pumpkin Muffins
- Cranberry Pumpkin Bread
- Disneyland Pumpkin Muffins
- Pumpkin Bread with Maple Glaze
- Pumpkin Butterscotch Muffins
- Pumpkin Chocolate Chip Bread
- Pumpkin Muffin Bites
- Pumpkin Spice Muffins
Pumpkin Zucchini Bread
This moist loaf of pumpkin zucchini bread is full of fall spices, pumpkin, zucchini, chocolate chips, and walnuts.
Serving servings
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
Equipment
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
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Oh yes, I love zucchini bread, and adding pumpkin to it–I am SO in. 🙂 Thanks for sharing this!
oooo yummy! I can almost TASTE IT!
Perfect use for the zucchini I shredded and froze, and the pumpkin I’m pureeing and freezing! I can’t wait to try this!
MMMmmmm!!! Adding this one to the bookmarks too…
This looks amazing!
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.
Yummy!! You girls always have the most yummy food!!
Thanks for linking up to Show & Share!!
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
I am trying this this week! I have so much zucchini in the freezer.
So great My family loved it!
I only had one loaf pan so I put the rest of the batter in cupcake molds. Bake for 25 minutes. AWESOME!
This bread is great! What a wonderful flavor!! My kids LOVED it!! Thanks for sharing another great recipe!
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!
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!
Hi there! This recipe is so delicious!
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. ?????
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?
That is so good ! Quite yummmmyyyyy !!
I made this bread as a gift! I gave each loaf away and both recipients loved it. So yummy! Thanks for the great recipe.
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 🙁
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….
I am anxious to try out this Pumpkin Zucchini bread recipe.
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….
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.
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!
Have you ever used a bundt pan with this recipe? If so, what adjustments did you make, if any?
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.
Made this yesterday, best pumpkin zucchini bread receipe ever. Thank you for sharing. 5 stars.
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!!!
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 ?
Very good! In order to cut down on the sugar, I substituted erythrotol (not sure on that spelling) for the sugar ,but used the full cup of brown sugar. I also used coconut oil for ½ of the butter. Very tasty!
Excellent flavor and texture.
This pumpkin spice bread is one of the best I’ve ever had. Made it a few times now & it’s everyone’s favorite! Thank you for sharing!.
I’m working through the last of the zucchini from my garden, and this is the perfect way to bridge the flavors of late summer and early fall. So glad that the recipe makes two loaves so I have one to freeze for later!
Made this recipe today to really get in the fall mood. Absolutely delicious and fairly easy! New favorite for sure! I omitted the walnuts, added 1/4 cup of ground flaxseed, and made into muffins… super moist and flavorful!! Thank you!
I made this recipe with the following modifications and it came out great:
* cooked fresh pumpkin and zucchini instead of using can pumpkin and grated zucchini.
* only used 1/2 cup of brown sugar and the bread was sweet enough.
* swapped 1 cup out of the 3 cups of flour for almond flour.
Will bake it again. Thank you.
Can these be made into muffins?
They sure can!
Did you use salted or unsalted butter?
We use unsalted. If you use salted you can reduce the amount of salt to 3/4 teaspoon or 1/2 teaspoon in the recipe (to your liking)