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5 from 3 votes

Pumpkin Zucchini Bread Recipe

This Pumpkin Zucchini Bread tastes amazing- it’s super moist and has the perfect amount of pumpkin in it!
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: Favorite pumpkin recipe, pumpkin bread, sweet bread, Zucchini
Servings: 16
Calories: 408kcal

Equipment

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