This easy zucchini pumpkin bread recipe is one of my favorites for any time of year – enjoy!
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 zucchini pumpkin bread!
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.
If you like your zucchini pumpkin bread on the sweet side, I suggest adding another 1/4 cup of sugar.
Also if you want to add extra zucchini, go for it! I’s just suggest cutting back on the pumpkin or oil slightly to account for the extra water.
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. 😉
If you’ve got extra zucchini hanging around just grab your box grater and make some of this delicious bread.
Enjoy your easy zucchini pumpkin bread recipe!
Adapted from Six Sister’s Stuff Pumpkin Zucchini Bread
Easy pumpkin zucchini bread recipe - the perfect fall quick bread recipe. 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.
Easy Pumpkin Zucchini Bread
Easy pumpkin zucchini bread recipe - the perfect fall quick bread recipe.
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.
Monday 19th of September 2022
I love this recipe. I also add a 1/2 teaspoon Cardamom spice to this recipe. Everyone loves it. Can't keep it around very long. Freezes very well.
Sunday 24th of July 2022
Delicious recipe and it allowed me use some fresh zucchini from my garden. I may use nuts in the batch.
Saturday 2nd of July 2022
I love pumpkin.. I love zucchini.. So, this is a perfect recipe. I made two changes; I used fresh steamed pumpkin purée and I added small quantity of melted butter to the oil weighted as called by your recipe. It turned out perfect by the look and super moist & yummy to the taste (wish I could share the picture with you).. This is a keep and thank you for sharing..😊
Thursday 9th of December 2021
I love this recipe. I decided to bake it as muffins and added a 1/4 brown sugar and swapped the flour for 2.5 cups of GF flour and it’s perfect! None of my family can even tell they are GF!
My 3 year old also loves when I add chocolate chips occasionally. These are literally the only muffins I make in my house now! Thank you for sharing your recipe!
Saturday 8th of October 2022
@Kayla, what brand of GF flour do you use?
Monday 8th of November 2021
What size loaf pan do you use? Sounds like an easy recipe. Can’t wait to try it.
Tuesday 16th of November 2021
I have two different sizes actually. I just fill them each about 2/3's full.