Pumpkin Zucchini Bread Recipe
This post may contain affiliate links. Read our disclosure policy here.
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? This Pumpkin Zucchini Bread recipe has just that!
Pumpkin Zucchini Bread Recipe
Something many of us tend to 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 recipe 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!
This is also a great bread to make any time in the winter if you’ve preserved pumpkin and have homemade pumpkin puree and frozen zucchini. Just for something a little different. Or if you are like me…I also like to give baked goods to my neighbors, and I think this bread would be perfect for that!
This quick bread recipe makes 2 regular sized loaves so be sure and prepare your pans before you make your pumpkin mixture.
Tip: Looking for a more traditional pumpkin bread recipe without the zucchini? Check out my Easy Pumpkin Bread recipe.
Additions to the Pumpkin Zucchini Bread
- Add in some chocolate chips to the batter for something a little different for your afternoon snack!
- Top the bread with a Cream Cheese Frosting to make it a special dessert.
- Drizzle the top of the loaf with a little honey.
- Make your own pumpkin pie spice by using ¾ teaspoon cinnamon and ¼ teaspoon ginger, ¼ teaspoon allspice, ¼ teaspoon ground cloves, and ¼ teaspoon nutmeg.
Pumpkin Zucchini Bread Recipe
Make a yummy fall bread to enjoy the flavors of the season!
Ingredients
- 1 cup pumpkin puree
- 1 ½ cups zucchini shredded
- 3 eggs room temperature
- 1 cup brown sugar packed
- 1 cup granulated sugar
- 1 cup butter melted
- 1 Tablespoon vanilla extract
- 3 cups all-purpose flour (Can use Gluten Free Flour)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 cup chopped walnuts (optional)
Instructions
-
In a large bowl combine; butter, 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 two greased and floured loaf pans. Bake for 45-50 minutes at 350 degrees F 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.
How to Store Leftover Pumpkin Zucchini Bread
Wrap whole loaves of leftover bread in plastic wrap and then plastic in freezer paper or a freezer bag to freeze for later. Bread will be good in the freezer for up to 4 months.
If you only have a few individual slices to save for later, either store them in the fridge for up to a week or wrap them and freeze them. You can also store leftovers in an airtight container on the counter top for several days.
Gluten-Free Pumpkin Zucchini Bread
This Pumpkin and Zucchini bread is so easy to make gluten-free. It holds together well because of the larger amount of eggs in it. All you need to do is replace the regular flour in this recipe with All Purpose Gluten Free flour. So simple!
Dairy Free Pumpkin Zucchini Bread
Replace the butter with shortening or coconut oil to make a dairy free version of this Pumpkin Zucchini Bread.
More Pumpkin and Fall Recipes
Ready to fill your home with more of that delicious fall smell or more pumpkin recipes ? Here are some other fall favorite recipes that you should try next!
- Mulled Apple Cider
- From Scratch Pumpkin Doughnut Holes
- Homemade Vegetable Soup
- Apple Butter
- Easy Pumpkin Cookies
- Pumpkin Cream Cheese Muffins
- Apple Danish Braid Recipe
- 55 Gluten Free Pumpkin Recipes to Make This Fall
Did you make this recipe and enjoy it? Be sure to leave a star rating on the recipe card and share it with your friends on Facebook, Twitter, Instagram, Pinterest, and through Email using the sharing buttons below.
Have you ever made a Zucchini Pumpkin Bread recipe? Do you give fun fall baked gifts to friends or neighbors?
Merissa has been blogging about and living the simple life since 2009 and has internationally published 2 books on the topic. You can read about Merissa’s journey from penniless to freedom on the About Page. You can send her a message any time from the Contact Page.
This Pumpkin Zucchini Bread Recipe was originally posted on Little House Living in October 2013. It has been updated as of August 2023.
Thank you for the great gluten free version recipe. I really appeciate it.
o where in this recipe can I find what temp to turn oven to???? Please let me know what temp the oven needs to be, is it 359????
This should be baked at 350 degrees F.
yes thank-you for the recipes really helps me and they are the old style recipe love them
If I don’t have pumpkin pie spice, what can I use?
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
What temperature are you baking this at?
Whoops! Should be 350 F.
This is fabulous bread very light and moist full of wonderful flavor. Great fall bread, Thanks
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!
Awesome! I’m so glad you liked it!
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.
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.
this would be so much fun to make for the hoidays. thanks for sharing
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.
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 🙂
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.
Hi, love your post. I have a new blog party and would like to invite you to come share this on the CLASSY FLAMINGOS BLOG PARTY held each Tuesday evening thru Friday. You’ll get large picture exposure and shout outs on all of my social media sites. You may get PINKED and you’ll get even more exposure! I hope you’ll come by. poinsettiadr.com
Besides omitting directions as to when to add the butter (I agree with another commenter that this would be confusing to a new baker), it would be helpful to indicate what size pans and how many to use. I eyeballed it and used three 4×8 pans. They’re in the oven now, will see how that works out. Should be yummy!
Wish I had read through this recipe before I started. Lots of errors and confusion
Please include the size of pans.
Recipe calls for a cup of melted butter but recipe does not have where to add butter
Sorry about that, looks like parts got left out when we added the recipe printable card. I fixed it now!
What size can pumpkin does it take it doesn’t state
15 ounce
WOW – this was so good! Hubby remarked “Make sure you don’t lose that recipe!” I did double the spices but aside from that, made it true to the instructions. The walnuts add a nice touch. Thanks so much for sharing this!
(You have great taste!)
How many pans is this for? It does not mention, but in the instructions it says to grease and flour your “pans”.
Love the recipe!
Thanks
I make this in a single loaf pan but it does make a very large loaf so you could split it into 2 pans if you like a thinner slice (that will cook faster).
I love anything pumpkin, and can’t wait to try this! Your recipes always look good.
I made this recipe and it made 24 muffins. I added 1 cup of golden raisins instead of nuts. I also added 2 tbsp of dark maple syrup and used coconut sugar instead of white sugar. I also used gluten free flour. They came out delicious! I’m going to freeze 18 of them and enjoy the rest for breakfast this week
I wasn’t sure which size pans to use, but when I finished mixing everything up it looked like either two smaller ones or one larger. I used my two 8″x4″ loaf pans and that was the perfect choice. Batter was super thick (almost cooky thick); didn’t pour, but the result is amazing! This recipe is a keeper for sure. Thanks, Merissa! ❤️