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Easy Pumpkin Zucchini Bread Recipe

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.

If you like your zucchini 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. 😉

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.

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Kayla

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!

Grace percelay

Monday 8th of November 2021

What size loaf pan do you use? Sounds like an easy recipe. Can’t wait to try it.

Leah

Tuesday 16th of November 2021

I have two different sizes actually. I just fill them each about 2/3's full.

Rosalba

Wednesday 6th of October 2021

Amazing!!! A MUST make every fall

Ruthann

Friday 24th of September 2021

Do you squeeze the grated zucchini (in a tea towel) to remove excess water?

Leah

Sunday 26th of September 2021

I don't because I have adjusted the recipe to allow for the extra water.

Nancy

Wednesday 22nd of September 2021

What size loaf pan?

Leah

Sunday 26th of September 2021

Good question! I use two different sizes when I bake mine actually because that's all I have. So I would say just split the recipe evenly if your pans are the same size or if they are different like mine I just try to make sure they are filled up about to the same height on the pan. Sorry I can't be of more help!

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