How to make pumpkin zucchini bread - a perfect fall solution to extra zucchini
5 from 1 vote
Review Recipe

Pumpkin Chocolate Chip Zucchini Bread

Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings 32 slices
Author Holly Nilsson
Course Breakfast, Dessert
Cuisine American
An easy and moist quick bread loaded with flavor!
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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

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

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

Keyword chocolate chip bread, pumpkin bread, zucchini bread, zucchini pumpkin bread