Pumpkin Zucchini Bread

1 15

5 from 3 votes

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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!

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

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

Serves: 16 servings

Pumpkin Zucchini Bread

5 from 3 votes

This Pumpkin Zucchini Bread tastes amazing- it’s super moist and has the perfect amount of pumpkin in it!

Prep Time 20

Cook Time 55

Total Time 1 15

Print Pin

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: 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

Equipment

Recipe Details

Course: Side Dish, Snack

Cuisine: American

Cost: $5

Author: Steph Loaiza

Join The Discussion

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Questions & Reviews

Lindsay says:

Oh yes, I love zucchini bread, and adding pumpkin to it--I am SO in. :) Thanks for sharing this!
Martha says:

oooo yummy! I can almost TASTE IT!
Carrie @ My Favorite Finds says:

Perfect use for the zucchini I shredded and froze, and the pumpkin I'm pureeing and freezing! I can't wait to try this!
Rachael @ The Little Birdie says:

MMMmmmm!!! Adding this one to the bookmarks too...
Megan Camilla says:

This looks amazing! I would love it if you would link this up on the 3 month long Sweet Swap linking party that I'm co-hosting. Just jump over to thestokerkitchen.blogspot.com and you'll see the link on the left sidebar!!

Thanks! :)
Carrie @ My Favorite Finds says:

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.
Jennifer says:

Yummy!! You girls always have the most yummy food!!
Thanks for linking up to Show & Share!!
Jenn Erickson says:

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
Krista says:

I am trying this this week! I have so much zucchini in the freezer.
Tanya Frost says:

So great My family loved it!
Doreen Ashton Wagner says:

I only had one loaf pan so I put the rest of the batter in cupcake molds. Bake for 25 minutes. AWESOME!
Aubrey says:

This bread is great! What a wonderful flavor!! My kids LOVED it!! Thanks for sharing another great recipe!
Cathie says:

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!
Lisa D from San Diego says:

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!
TJ {Sugar Blossoms} says:

Hi there! I wanted to let you know I featured you on Sugar Blossoms today. Stop by and check it out! http://sweetsugarblossoms.blogspot.com/2013/09/i-freakin-love-pumpkin.html
Alanna Granning says:

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. ?????
moncler says:

Pumpkin Zucchini Bread | Six Sisters' Stuff moncler http://www.omborokko.com/
Lisa says:

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?
Jake says:

That is so good ! Quite yummmmyyyyy !!
Jessica @ www.BikiniBaker.com says:

I made this bread as a gift! I gave each loaf away and both recipients loved it. So yummy! Thanks for the great recipe.
Lauren says:

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 :(
Barbara says:

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....
Cynde Hite says:

I am anxious to try out this Pumpkin Zucchini bread recipe.
Barbara says:

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....
Michelle T says:

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.
Alicia Smith says:

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!
Stacy says:

Have you ever used a bundt pan with this recipe? If so, what adjustments did you make, if any?
Cyd says:

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.
Janet Evarts says:

Made this yesterday, best pumpkin zucchini bread receipe ever. Thank you for sharing. 5 stars.
Rachel-Sue says:

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!!!
Mak says:

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 ?
Misty Dean says:

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!
Karen b says:

Excellent flavor and texture.
Susan T. says:

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!.