![Pumpkin Zucchini Bread](https://www.sixsistersstuff.com/wp-content/uploads/2011/10/Pumpkin-Zucchini-Bread-from-SixSistersStuff.jpg)
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](https://www.sixsistersstuff.com/wp-content/uploads/2011/10/Pumpkin-Zucchini-Bread-from-SixSistersStuff.jpg)
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.
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
- 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)
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.
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.
More Pumpkin Bread Recipes You’ll Love
- Pumpkin Bread with Maple Glaze
- Cranberry Pumpkin Bread Recipe
- The BEST Pumpkin Chocolate Chip Bread Recipe
- Pumpkin Pull Apart Breakfast Bread Recipe
![A loaf of Pumpkin Zucchini Bread](https://www.sixsistersstuff.com/wp-content/uploads/2011/10/Pumpkin-Zucchini-Bread-from-SixSistersStuff-150x150.jpg)
Pumpkin Zucchini Bread
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
Nutrition
Equipment
Recipe Details
Thanks! :)
Thanks for linking up to Show & Share!!
Thank you so much for sharing your awesome recipe at Rook No. 17!
Jenn