Pumpkin Zucchini Bread

This post may contain affiliate links. Please read my disclosure policy.

Pumpkin Zucchini Bread  is loaded with flavor and accompanied by just the right amount of warm fall spices and add ins. This bread is so easy and the result is a moist and delicious loaf you want to make over and over!

I absolutely love this bread!  A sweet fluffy quick bread filled with pumpkin, zucchini and delicious fall spices.

I had a surplus of zucchini in my garden this year and wanted a fall twist on a traditional zucchini loaf!  Pumpkin and zucchini both make baking extra most (like in Zucchini Brownies or even a delicious Chocolate Pumpkin Bread).

You can easily grate the zucchini with a hand grater and there is no need to peel it first (don’t worry, you’ll never know the zucchini is even in there). You don’t want to squeeze your zucchini dry for this recipe as the moisture is required to keep the loaves nice and moist! As with all quick breads, be sure to mix the wet and dry ingredients just until combined as overmixing will cause a chewy dry loaf. 

My family absolutely LOVES this bread! If I’m able to pry any bread away from their hungry hands I store it sealed at room temperature for up to 2 days (after that I freeze it as it’s so moist it can spoil quickly). Another great idea is to slice and freeze this bread and just take a couple of slices out for a snack or to add to a lunchbox. When I get my 3 o’clock craving for something sweet, I love to grab a hot cup of coffee and a piece of this Pumpkin Zucchini Bread to satisfy my craving!

The cream cheese topping the perfect topping on this bread. It’s sweet and creamy with the perfect balance of cream cheese and sugar! Keep in mind the topping is soft and it will not set like a frosting would. Because of this, I usually slice the bread and drizzle the glaze overtop if I am serving it right away.  If not, I either skip the glaze or just drizzle a little on each piece as I serve or eat it.

Whether you are preparing for friends coming over for afternoon coffee hour, or you simply want to send a delicious treat in your kids’ lunch box, this Pumpkin Zucchini Bread is the answer to your bread making prayers!


Pumpkin Chocolate Chip Zucchini Bread

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!

Did you make this recipe?

Ingredients:

  • 3 cups flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 eggs
  • 2 cups white sugar
  • 2/3 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 (optional)

  • 2 tablespoons cream cheese , softened
  • 4 tablespoons powdered sugar
  • 2-3 tablespoons light cream

Directions:

  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 9×5 pan and 45-55 minutes for an 8×4 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. Drizzle over cooled loaves.

©. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Slightly adapted from Taste of Home

More Recipes You’ll Love

Pecan Coconut Banana Bread Recipe

 Pecan Coconut Banana Bread Recipe with a streusel topping! If you're looking for the perfect banana bread recipe, this is it!

Warm Apple Pie Bread

Chocolate Pumpkin Bread

Pumpkin Zucchini Bread with Cream Cheese Glaze is loaded with pumpkin and zucchini accompanied by just the right amount of chocolate chips and just a hint of cinnamon, all topped with a delicate cream cheese glaze. This bread is so easy and the result is a moist and delicious loaf you will love to serve!
Pumpkin Zucchini Bread with Cream Cheese Glaze is loaded with pumpkin and zucchini accompanied by just the right amount of chocolate chips and just a hint of cinnamon, all topped with a delicate cream cheese glaze. This bread is so easy and the result is a moist and delicious loaf you will love to serve!

How to Make Pumpkin Zucchini Bread

Pin It
Pin now to save it for later!

This post may contain affiliate links. Please read my disclosure policy.

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!

14 comments on “Pumpkin Zucchini Bread”

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

  6. 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.

  7. Yum! I love pumpkin and zucchini bread. I never thought to combine them! What a great idea!

  8. This is like 2 of my favorites in one bread – it looks amazing!

  9. I have tried making Zucchini bread with my frozen Zucchini but it just leaves a lot to be desired. Is there a secret to changing the recipe a bit somehow to make it come out right?  Or should I just stopping making it with frozen Zucchini altogether?

  10. I just made this today and my family enjoyed. One family member suggested pecans instead of walnuts so i guess ill try that next !

Leave a Reply

Your email address will not be published. Required fields are marked *