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. The recipe uses a large bowl for the wet ingredients and a medium bowl for the dry ingredients. You can use whole wheat flour or even gluten-free flour to make this recipe suitable for your dietary needs.
To start making the bread, you’ll need to grate some fresh zucchini using a box grater and squeeze out as much moisture as possible using a paper towel. Then you can combine the wet and dry ingredients in a large mixing bowl and fold in the grated zucchini until everything is well combined. You can also add some extra zucchini if you want to increase the veggie content of the bread.
Once your batter is ready, you can pour it into a prepared pan (either a 9-inch loaf pan, bundt pan, or even mini loaf pans) that has been greased with nonstick spray. You can bake the loaf of pumpkin zucchini bread in a preheated oven for 50-60 minutes until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
This pumpkin zucchini bread is a family favorite and a great way to use up any extra zucchini you have from your garden or the grocery store. 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 with a pat of butter for a delicious afternoon snack. This delicious pumpkin zucchini bread perfectly accompanies a cup of coffee, hot cocoa, or even a spoonful of cinnamon cream cheese frosting.
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)
“I have so much time!” -No mom ever
Get My Meal Plans NOW!How to make this 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.
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Want even more Pumpkin Bread Recipes?!
- Cranberry Pumpkin Bread
- Pumpkin Bread with Maple Frosting Recipe
- Slow Cooker Pumpkin Bread
- The BEST Pumpkin Chocolate Chip Bread Recipe
- Instant Pot Pumpkin Snickerdoodle Bread
- Pumpkin Pull Apart Breakfast Bread Recipe
Pumpkin Zucchini Bread Recipe
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
Equipment
- Mixing Bowl
- 9×5 loaf pans
- Cooling Rack
Recipe Details
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Questions & Reviews
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Thank you so much for sharing your awesome recipe at Rook No. 17!
Jenn