Skip to Content

Easy Pumpkin Zucchini Bread Recipe

This post may contain affiliate links, which means I may receive a small commission if you make a purchase after clicking on my links. All opinions are my own.

This easy pumpkin zucchini bread recipe is one of my favorites for any time of year – enjoy!

easy pumpkin zucchini bread Pinterest Image

Our neighbor shared some zucchini from his family’s garden with us this week and I immediately wanted to make some zucchini bread.

I had a can of pumpkin hanging around so I decided to use it in place of some of the large quantity of oil that my zucchini bread recipes usually calls for.

The result was this delicious pumpkin zucchini bread!

pumpkin zucchini bread Loaf

I love pumpkin recipes year-round and am a firm believer that you shouldn’t have to wait until fall to enjoy some pumpkin goodness.

The bread turned out really moist and with a subtle cinnamon-pumpkin flavor. 

I also didn’t feel too bad sharing it with my little girl since it is packed with veggies, has reduced sugar and has half the oil of regular zucchini bread.

This recipe makes two small loaves so you can share one (or keep both for yourself). 

It’s also loaded with pumpkin – one full 15 ounce can goes into the loaves. 

Pumpkin is a great source of vitamin A as well as several other vitamins. So go on and eat another slice. 😉

slices of pumpkin zucchini bread

If you’ve got extra zucchini hanging around just grab your box grater and make some of this delicious bread.

Enjoy your easy pumpkin zucchini bread recipe!


Adapted from Six Sister’s Stuff Pumpkin Zucchini Bread

Yield: 2 Loaves

Easy Pumpkin Zucchini Bread

Easy Pumpkin Zucchini Bread

Easy pumpkin zucchini bread recipe - the perfect fall quick bread recipe.

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • 3 eggs,  lightly beaten
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 15 oz can of pumpkin
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves or allspice (optional)
  • 1 1/2 cups shredded zucchini

Instructions

Preheat oven to 350 degrees.

Grease and flour two loaf pans.

Combine oil and sugar in a large bowl. Add pumpkin, eggs, and vanilla and mix well.

Combine dry ingredients in a separate bowl and gradually mix them into pumpkin mixture.

Fold in zucchini.

Bake for 40-50 minutes or until bread tests done.

Other recipes you will enjoy:

Previous
Frugal Ways To Boost Your Business Skills
Next
3 Reasons You Should Consider an Extended Minimalist Stay in a Foreign Country

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Sarah

Friday 13th of November 2020

I don’t love using oil. Could I sub 1/2c of butter instead?

Leah

Wednesday 2nd of December 2020

Yes definitely! You really could use any fat source.

Michelle

Saturday 25th of July 2020

How many ounces of pumpkin? If I have less than a can (like 3/4 of a can), should I replace that amount with something like oil?

Leah

Wednesday 29th of July 2020

Well a small can is 15 oz. So Yes, I think replacing what you don't have with some other liquid such as applesauce or oil would be totally fine.

The 20 Best Ideas for Healthy Pumpkin Zucchini Bread - The Best Recipes Compilation Ever

Tuesday 12th of March 2019

[…] Best Healthy Pumpkin Zucchini Bread from Healthy Pumpkin Zucchini Bread Recipe The Frugal South. Source Image: www.thefrugalsouth.com. Visit this site for details: www.thefrugalsouth.com […]

Instant Pot Ham and Bean Soup - The Frugal South

Tuesday 15th of January 2019

[…] Easy Pumpkin Zucchini Bread […]

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Privacy Policy | Disclosure Policy | Contact Me