Pumpkin Zucchini Bread is loaded with flavor and just the right warm fall spices and add-ins. This bread is a delicious alternative to our usual Banana Bread Recipe and it’s so easy to make.
Pumpkin Zucchini Bread
I absolutely love this bread! A sweet, fluffy quick bread filled with pumpkin, zucchini, and delicious fall spices. Whether you are preparing for coffee time or you simply want to send a delicious treat in your kids’ lunch box, this Pumpkin Zucchini Bread is the answer!
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 moist (like in Zucchini Brownies and Zucchini Cookies).
Tips for How to Make Pumpkin Zucchini 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).
- Don’t squeeze the 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.
- Glaze on the Side: 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 as 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.
How to Store Pumpkin Zucchini Bread for Later
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).
Freezer: 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. It will defrost on the counter in about 20 minutes or a few seconds in the microwave will do the trick!
More Pumpkin Recipes You’ll Love
- Easy Pumpkin Muffins – Big batch baking… freezes well!
- No Bake Pumpkin Cheesecake
- Pumpkin Soup – The best ever!
- Pumpkin Chocolate Chip Cookies
- Pumpkin Blondies
- Pumpkin Pie Recipe – Classic pumpkin pie recipe!
Pumpkin Zucchini Bread
- 3 cups flour
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 eggs
- 2 cups white sugar
- ⅓ cup vegetable oil
- 1 cup canned pumpkin (not pumpkin pie filling)
- 2 cups shredded zucchini do not drain or squeeze
- ½ cup walnuts or mini chocolate chips (optional)
Cream Cheese Glaze
- ¼ cup cream cheese , softened
- 4 tablespoons powdered sugar
- 3-4 tablespoons light cream
- Preheat oven to 350°F. Grease and flour two loaf pans and set aside.
- 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.
- 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.
- Place in the oven and reduce heat to 325°F. 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!
- Cool 20 minutes and remove from pans.
Cream Cheese Glaze
- 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 provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Slightly adapted from Taste of Home
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I added 1/2 teaspoon of allspice and some raisins with the walnuts, it was absolutely wonderful. The family loved it.
After reading the reviews , I decided to add more spices , Ginger, clovers, cinnamon vanilla, because I love flavorful food and I only used brown sugar . I also had a leftover ripe banana from baking my hubby’s banana bread that I also decided to use . Absolutely delicious! I’m a beginner baker who up to now had only baked banana bread . I was very happy with the outcome of my bread , and my fur-baby loves it , too. Is this bread supposed to be refrigerated ? Thank you for sharing your recipe!
Hi Cindy, this bread can be stored at room temperature in an airtight container. Try putting a piece of white bread in the container to help suck up the moisture!
This recipe was really good! Cooked perfectly. I misread the part about turning the oven down but it didn’t seem to matter much cooking it the whole time at 350. I also added nutmeg and I used brown sugar (1cup) and white sugar (1 cup). Perfect level of moistness and tasted great. Will definitely make again and it was soo simple as well. Didn’t make the glaze but it was delicious without
Hi! How many loaves does this recipe do?
This recipe makes 2 loaves.
Loaves were perfectly soft and moist, and had just the right amount of sweetness. I did find them a bit bland, and I think next time I will add some cloves, nutmeg, ginger, and vanilla extract to add some more pumpkin spice flavour.
I can only rate the recipe based on the instructions and description. My local grocery was completely out of canned pumpkin. I snagged a can of squash. Would I be able to swap out the pumpkin for canned squash?
I can’t see any reason it wouldn’t work. Let us know how it goes!
Absolutely the very best!
This turned out so good and moist!
I used some of the batter for a loaf pan and the remainder I used to make mini loaves. I will be making this again.
Such a good idea Diane! So happy you loved it.
We agree Winston! So glad you enjoyed it.
I have never come across canned pumpkin puree in Europe. I guess cooked and mashed pumpkin would work, but could you advise on how to make pumpkin puree at home. Also, would it be suitable for freezing?
Here is a recipe for homemade puree:
I loved this bread. I didn’t need to add the icing. Great on its own! Very moist!
I am so glad you liked this recipe!
I just made this today and my family enjoyed. One family member suggested pecans instead of walnuts so i guess ill try that next !
Oh! That sounds great! I love pecans too!
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?
I think there is a big difference in fresh and frozen for flavor. I recommend fresh if you can get it!
This is like 2 of my favorites in one bread – it looks amazing!
Yum! I love pumpkin and zucchini bread. I never thought to combine them! What a great idea!
I don’t like chocolate chips in things. Do you think raisins would taste good in it, as I am a diabetic. Thoughts?
You could leave the chocolate chips out if you prefer.
I added dried cranberries which turned out awesome! I’ve also made muffins with this recipe and frozen half raw to bake later. That worked well too!
Great suggestions Carina! That would be delicious.
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.
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.
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This bread looks fantastic. thanks for sharing the recipe.
Just made this and it’s amazing!!!!!!
Delicious! I didn’t see the part about turning the oven down. But it didn’t make a difference. It cooled just fine. I didn’t put the nuts or chocolate chips in the batter. Or put the cream cheese frosting on the top. With those changes, it was delicious! I’m sure the chocolate chips and/or the frosting be yummy!