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.

Zucchini Pumpkin Bread slices on board

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

  1. 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).
  2. Don’t squeeze the zucchini dry for this recipe as the moisture is required to keep the loaves nice and moist!
  3. 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.
  4. 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.

Zucchini Pumpkin Bread

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

Zucchini Pumpkin Bread slices on board
4.92 from 60 votes↑ Click stars to rate now!
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Pumpkin Zucchini Bread

Pumpkin Chocolate Chip Zucchini Bread is an easy and moist quick bread loaded with flavor!
Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings 32 slices
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  • 3 cups flour
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 eggs
  • 2 cups white sugar
  • 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.
4.92 from 60 votes

Nutrition Information

Calories: 134 | Carbohydrates: 23g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 84mg | Potassium: 70mg | Sugar: 14g | Vitamin A: 1265IU | Vitamin C: 1.7mg | Calcium: 16mg | Iron: 0.8mg

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

Course Breakfast, Dessert
Cuisine American

Slightly adapted from Taste of Home

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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!
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Recipe Rating


  1. Alrighty! I have my two loaves cooling now, any recommendations as to whether it should be eaten asap? Or would it benefit from an overnight plastic wrap after cooled? (I usually go with the latter for my pumpkin and banana breads, keeps em moist.) Thanks!!!

  2. I have made this twice now. Great both times! For high altitude I do the following:
    use the entire can (15 oz.) pumpkin; use about 1-2 T less of sugar per cup; cook at 350 the entire time.
    I also add white chocolate chips instead—since I had them on hand. Did not need frosting…but it is delicious!5 stars

  3. Delicious! If you are like me and have problems with loaves burning on the outside while it is still raw on the inside… make a 3rd loave. I doubled this and made 5 loaves instead of 4.

    They turned out perfectly (and still rose high enough).

    Also make sure you follow the step of turning the heat down to 325.5 stars

  4. I received some ‘misfit’ zucchini this week in my CSA box that needed to be used pretty quickly and was best suited for baking. I pressed my Google button and found this recipe! I followed the recipe exactly except I cut the sugar back by one half cup as my personal preference for quick breads is not to have them as sweet. I also baked the entire batch in one bread pan based on other reviews and I found my loaf raised nicely while baking and was not ‘flat’. However, it did take longer to bake (expectedly) as a result.

    The flavor of the bread is fantastic, the pumpkin shined and the zucchini gave a nice texture. I have a stone bread pan and the crust on the bread was slightly crispy and the inside was nice and tender.

    Fantastic recipe and one I will use as a basis for quick breads going forward. Thank you!5 stars

  5. I made it with and without chocolate chips and my family loved. They said good with or without icing. I was gonna freeze one but the kids are already eating on both haha5 stars

  6. Loved how this turned out. Moist and very tasty. Great with coffee, as a snack or after dinner dessert. I will be baking this again many times. Thank you for sharing

  7. Hi. How can I substitute grated zucchini for pureed? I had some big zucchini and used my bigger food processor and it purred it instead of giving me a nice grate.

  8. How many ounces of cream cheese would 1/4 cup be? Just wondering how much of an 8 oz. block of cream cheese to use for the Glaze? Thank you!

  9. Love this recipe!! I’ve used it now many times this fall now but I make it as a layer cake or cupcakes with cream cheese frosting. We just bake the two layers at 350. It’s sooo moist and is gobbled up quickly in our home… going to be our go-to fall cake! Thank you!5 stars

  10. This is so good. We replaced the sugar w Splenda.

    Two questions—you say pour in the batter, but it is not liquidy. Is it supposed to be?

    How much batter should be in each pan? (Deep). They definitely were not full and the bread came out about two inches high, maybe a bit less. .5 stars

    1. I do find this quick bread to be a thicker batter and the bread is not that tall so that it cooks all the way through without getting dry around the edges! I am so glad you enjoyed this Diana!

  11. The taste is pretty good but quite eggy. Very moist. Also this recipe made two very flat loaves and would be better as a single loaf.3 stars

  12. You only need 1C of sugar. We made this and it was too sweet to taste pumpkin or Cinnamon. With less sugar, the other flavors will come through better. We even added nutmeg, ginger and ground cloves! Lol

  13. This turned out lovely, but I was only able to make one loaf of bread with these ingredients. I added pumpkin spice and walnuts. Thanks!

    1. Hi Sylvia, for this recipe we use one cup of canned pumpkin which is approximately 9 ounces.

  14. This recipe is so yummy! It is super moist, and it was gone in days! I substituted apple sauce instead of the veggie oil, and it works just as well. Thank you for this recipe! I am going to triple it the next time, so i can freeze some! :)5 stars