Easy Pumpkin Zucchini Bread Recipe

Posted in DIY & Recipes, Recipes
on August 19, 2018

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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. ūüėČ

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


  • 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


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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  • Sarah

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

    November 13, 2020 at 12:41 pm Reply
    • Leah

      Yes definitely! You really could use any fat source.

      December 2, 2020 at 7:10 am Reply
  • Michelle

    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?

    July 25, 2020 at 12:16 pm Reply
    • Leah

      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.

      July 29, 2020 at 12:45 pm Reply
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