Pumpkin Zucchini Bread

by Merissa on October 3, 2013

in Recipes

Pumpkin Zucchini Bread - Little House Living

Pumpkin Zucchini Bread

As fall starts, I love to start making anything with pumpkin. For me it's one of the best parts of the cooling days...all the yummy baked pumpkin goods! I love my home filled with the smell of pumpkin pie spice. Is there a more warming and happy smell? 🙂

Something many of us tend of have at the end of the summer season is a pile of zucchini and a family that is worn out of zucchini filled foods. So here's something a little different! This Pumpkin Zucchini Bread will give them the yummy pumpkin flavor we are all craving this time of year plus an extra dose of vegetables AND a great way to use up more zucchini! Or if you are like me...in the fall I also like to give baked goods to my neighbors and I think this bread would be perfect for that!

This is also a great bread to make any time in the winter if you've preserved pumpkin and frozen zucchini. Just for something a little different! If you are looking for a recipe for a more traditional pumpkin bread you might want to check out my Easy Pumpkin Bread recipe.

Pumpkin Zucchini Bread

What You Need:

  • 1 cup canned pumpkin
  • 1 ½ cups shredded zucchini
  • 3 eggs
  • 1 cup brown sugar packed
  • 1 cup granulated sugar
  • 1 cup (2 sticks) of butter, melted
  • 1 Tbsp. vanilla extract
  • 3 cups all-purpose flour (you can use Gluten Free Flour instead)
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 1 Tbsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 1 cup chopped walnuts (optional)

(This recipe makes 2 loaves, just cut in half if you only want one for now!)

In a large bowl combine; canned pumpkin, eggs, zucchini, sugars, and vanilla extract.

In a separate bowl stir together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.

Add flour mixture to wet ingredients a little at a time until thoroughly combined. Stir in walnuts if you are adding them.

Pour into greased and floured loaf pans.  Bake at 350F for 45-50 minutes or until toothpick inserted into center comes out clean.

Allow to cool in pan 10-15 minutes. Remove from pan and finish cooling on wire rack.

pumpkin zucchini bread

Let's bake more yummy fall recipes! Here are some that you should try next.

Mulled Apple Cider
Homemade Vegetable Soup
Apple Butter

Actually, all 4 of these recipes together would make an amazing fall meal! Print the recipe for Pumpkin Zucchini Bread below to get started!

Pumpkin Zucchini Bread
Recipe Type: Bread
Author: Merissa
Prep time:
Cook time:
Total time:
make a yummy fall bread to enjoy the flavors of the season!
Ingredients
  • 1 cup canned pumpkin
  • 1 ½ cups shredded zucchini
  • 3 eggs
  • 1 cup brown sugar packed
  • 1 cup granulated sugar
  • 1 cup (2 sticks) of butter, melted
  • 1 Tbsp. vanilla extract
  • 3 cups all-purpose flour (you can use Gluten Free Flour instead)
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 1 Tbsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 1 cup chopped walnuts (optional)
Instructions
  1. In a large bowl combine; canned pumpkin, eggs, zucchini, sugars, and vanilla extract.
  2. In a separate bowl stir together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  3. Add flour mixture to wet ingredients a little at a time until thoroughly combined. Stir in walnuts if you are adding them.
  4. Pour into greased and floured loaf pans. Bake for 45-50 minutes or until toothpick inserted into center comes out clean.
  5. Allow to cool in pan 10-15 minutes. Remove from pan and finish cooling on wire rack.

 

Have you ever made a Pumpkin Zucchini Bread? Do you give fun fall baked gifts to friends of neighbors?

merissabio

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6:00 am

{ 14 comments… read them below or add one }

1 Pamela October 4, 2013 at 9:28 am

Thank you for the great gluten free version recipe. I really appeciate it.

Reply

2 Jennifer October 4, 2013 at 2:55 pm

If I don’t have pumpkin pie spice, what can I use?

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3 Merissa October 4, 2013 at 3:20 pm

Make this blend and you have pumpkin pie spice!
3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons nutmeg
1 1/2 teaspoons ground allspice

Reply

4 Linda October 14, 2013 at 12:02 pm

What temperature are you baking this at?

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5 Merissa October 14, 2013 at 1:14 pm

Whoops! Should be 350 F.

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6 Linda October 14, 2013 at 9:15 pm

This is fabulous bread very light and moist full of wonderful flavor. Great fall bread, Thanks

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7 Tonya October 24, 2013 at 7:02 pm

I just wanted to thank you for posting this recipe. This is my first batch that I have made and first time trying it and I must say it’s so very yummy! I love it, definitely going to add to my fall recipes!

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8 Merissa October 24, 2013 at 8:14 pm

Awesome! I’m so glad you liked it!

Reply

9 Tonya October 24, 2013 at 7:05 pm

Forgot to mention. the recipe calls for 2 sticks melted butter, I omitted simply because I forgot about the butter because the directions don’t mention the butter. But it turned out great very moist and so very good.

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10 Tink October 29, 2013 at 2:44 pm

These turned out perfect!! I used my juicer to squeeze as much of the liquid out of the zucchini so my zucchini was basically the scraps you get when juicing produce. They turned out so moist and perfect looking! This is going into the rotation of recipes to make every fall. Thank you so much for posting.

One thing though…I assumed the melted butter went with the wet ingredients in the preparation instruction. If I was a new baker, I would have had to ask.

Reply

11 christine j September 16, 2014 at 10:17 am

this would be so much fun to make for the hoidays. thanks for sharing

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12 Kathleen September 21, 2014 at 9:56 pm

Oh wow! This sounds so very, very good! I have some zucchini I should use on this bread. Thanks for linking up to Tips and Tricks. This post will be features on Fearlessly Creative Mammas this week. Hope to see you there.

Reply

13 Kim October 1, 2014 at 7:28 pm

Just put the pumpkin zucchini bread with raisins instead of walnuts into the oven. Wasn’t sure if you were aware that your directions omit the butter. The batter was good till the last lick so I can’t wait for the bread to come out 🙂

Reply

14 Beth Williams July 18, 2016 at 5:59 pm

Nephew and I just made pumpkin zucchini bread. It is delicious. Moist in the middle, crusty on the outside. Yum! We also drained the zucchini and even rolled it in double paper towels to leave the shreds moist, but not wet. We put the missing butter in with the wet ingredients; however, wouldn’t you think that someone would have corrected the instructions in the two years since this was posted? We also think that it should identify the standard size of a loaf pan, 9×5, since there are so many sizes these days. It did make two standard size loaf pans. We made 3 of the 3×5 loaf pans on our second go-round so that we could share with the family that gave us the zucchini! My nephew had never baked before, and I don’t bake often. We needed the clarification.

Reply

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