Pumpkin Zucchini Bread

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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!

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How to Make Pumpkin Zucchini Bread


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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!

Print Recipe
Servings: 2 loaves
Pumpkin Chocolate Chip Zucchini Bread
Author: Holly
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.
Nutrition Information

(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Slightly adapted from Taste of Home

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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!

Holly

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!

16 comments on “Pumpkin Zucchini Bread”

  1. I loved this bread. I didn’t need to add the icing. Great on its own! Very moist!

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

  3. 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?

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

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

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

  8. 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.

  9. 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

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

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

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