Pumpkin Zucchini Bread with Cream Cheese Glaze

Pumpkin Zucchini Bread with Cream Cheese Glaze!  The perfect way to enjoy zucchini from your garden!  This bread is perfect for breakfast or dessert!

Pumpkin Zucchini Bread with Cream Cheese Glaze

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I love this bread!  I had a surplus of zucchini in my garden this year but wanted a fall twist on a traditional zucchini loaf!  You won’t believe how flavorful and moist this bread is…  and how perfect pumpkin & chocolate chips are together!!

Don’t squeeze your zucchini dry in this recipe as the moisture is required to  keep the loaves nice and moist!  Keep the bread sealed at room temperature for up to 2 days.  You can easily slice and freeze this bread and just take a couple of slices out for a snack or to add to a lunchbox.

The cream cheese glaze is amazing, similar to a frosting but pourable…  my family totally devoured this bread!

REPIN Pumpkin Zucchini Bread

Items You’ll Need For This Recipe

* Canned Pumpkin * Fresh Zucchini * Loaf Pans *

2 from 1 vote
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Pumpkin Chocolate Chip Zucchini Bread

Servings 2 loaves

Ingredients

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  • 3 cups flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 eggs
  • 2 cups white sugar
  • 1/3 cup vegetable oil
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 2 cups shredded zucchini , do not drain or squeeze
  • 1/2 cup walnuts or mini chocolate chips (optional)

Cream Cheese Glaze

  • 1/4 cup cream cheese , softened
  • 4 tablespoons powdered sugar
  • 3-4 tablespoons light cream

Instructions

  1. Preheat oven to 350 degrees F. Grease and flour two loaf pans and set aside.
  2. In a large bowl, combine flour, cinnamon, salt, baking soda, and baking powder with a whisk. In a separate bowl, mix eggs,oil, pumpkin and sugar.
  3. Add pumpkin mixture to dry ingredients and stir just until combined. Fold in zucchini and nuts or chocolate chips if using. Pour into prepared pans.
  4. Place in the oven and reduce heat to 325 degrees. Bake 40-50 minutes for a 9x5 pan and 45-55 minutes for an 8x4 pan or until a toothpick comes out clean. DO not over bake!
  5. Cool 20 minutes and remove from pans.

Cream Cheese Glaze

  1. Beat cream cheese & powdered sugar together. Stir in cream a little at a time until glaze reaches desired consistency. Pour over cooled loaves.

This recipe originally appeared on SpendWithPennies.com in September 2013.  Photos updated August 2015.

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Moist Pumpkin Zucchini Bread with Cream Cheese Glaze!  The perfect way to enjoy zucchini from your garden!  This bread is perfect for breakfast or dessert!

Holly Nilsson

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

9 comments on “Pumpkin Zucchini Bread with Cream Cheese Glaze”

  1. Just made this and it’s amazing!!!!!!

  2. This bread looks fantastic. thanks for sharing the recipe.

  3. Oh my, this bread looks amazing, can’t wait to taste it. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  4. Would be nice gift for friends or family Would be pretty wrapped in colored plastic or tin foil with a pretty ribbon tied around it.

  5. Thanks, I like zucchini bread. I will have to try this recipe. Looks delicious!

  6. I don’t like chocolate chips in things. Do you think raisins would taste good in it, as I am a diabetic. Thoughts?

  7. Would you be able to tell me what the nutrition facts would be. I’ve been losing weight and watching my portion sizes when I eat foods.

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