Easy Pumpkin Zucchini Bread Recipe
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This easy pumpkin zucchini bread recipe is one of my favorites for any time of year!
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 AND 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 pumpkin 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 just suggest cutting back on the pumpkin or oil slightly to account for the extra water.
This recipe makes two small loaves of bread, so you can share one (or keep both for yourself). You could also bake this in one larger pan, but note that the baking time will need to be increased.
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 pumpkin zucchini bread recipe!
Also check out my other pumpkin recipes, such as these easy pumpkin pecan muffins andthese pumpkin spice waffles.
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
Ingredients
Instructions
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Amazing!!! A MUST make every fall
Do you squeeze the grated zucchini (in a tea towel) to remove excess water?
I don’t because I have adjusted the recipe to allow for the extra water.
@Ruthann, I too, was wondering about that. I wish that was made clear in the recipe as I squeezed out the liquid from the zucchini 🙁
What size loaf pan?
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!
Hi, could I substitute spelt flour in this recipe instead of the white flour? Thank you
I’m sorry I have no idea as I have never baked with spelt flour. You could try looking up recommendations for substituting spelt flour for all purpose flour.
This was really good. You cannot taste the zucchini at all. I will make this again.
I tried this recipe today. I would increase the sugar a little and a little more salt. This recipe was quite bland.
I don’t love using oil. Could I sub 1/2c of butter instead?
Yes definitely! You really could use any fat source.
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?
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.
@Leah, how long would you cook 4 Mimi loafs?