Pumpkin Zucchini Bread is loaded with flavor and just the right warm fall spices and add-ins. This bread is a delicious alternative to our usual Banana Bread Recipe and it’s so easy to make.
Pumpkin Zucchini Bread
I absolutely love this bread! A sweet, fluffy quick bread filled with pumpkin, zucchini, and delicious fall spices. Whether you are preparing for coffee time or you simply want to send a delicious treat in your kids’ lunch box, this Pumpkin Zucchini Bread is the answer!
I had a surplus of zucchini in my garden this year and wanted a fall twist on a traditional zucchini loaf! Pumpkin and zucchini both make baking extra moist (like in Zucchini Brownies and Zucchini Cookies).
Tips for How to Make Pumpkin Zucchini Bread
- You can easily grate the zucchini with a hand grater and there is no need to peel it first (don’t worry, you’ll never know the zucchini is even in there).
- Don’t squeeze the zucchini dry for this recipe as the moisture is required to keep the loaves nice and moist!
- As with all quick breads, be sure to mix the wet and dry ingredients just until combined as overmixing will cause a chewy dry loaf.
- Glaze on the Side: The cream cheese topping the perfect topping on this bread. It’s sweet and creamy with the perfect balance of cream cheese and sugar! Keep in mind the topping is soft and it will not set as a frosting would. Because of this, I usually slice the bread and drizzle the glaze overtop if I am serving it right away. If not, I either skip the glaze or just drizzle a little on each piece as I serve or eat it.
How to Store Pumpkin Zucchini Bread for Later
My family absolutely LOVES this bread! If I’m able to pry any bread away from their hungry hands I store it sealed at room temperature for up to 2 days (after that I freeze it as it’s so moist it can spoil quickly).
Freezer: Another great idea is to slice and freeze this bread and just take a couple of slices out for a snack or to add to a lunchbox. It will defrost on the counter in about 20 minutes or a few seconds in the microwave will do the trick!
More Pumpkin Recipes You’ll Love
- Easy Pumpkin Muffins – Big batch baking… freezes well!
- No Bake Pumpkin Cheesecake
- Pumpkin Soup – The best ever!
- Pumpkin Chocolate Chip Cookies
- Pumpkin Blondies
- Pumpkin Pie Recipe – Classic pumpkin pie recipe!
Pumpkin Zucchini Bread
Equipment
Ingredients
- 3 cups flour
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 eggs
- 2 cups white sugar
- ⅓ cup vegetable oil
- 1 cup canned pumpkin (not pumpkin pie filling)
- 2 cups shredded zucchini do not drain or squeeze
- ½ cup walnuts or mini chocolate chips (optional)
Cream Cheese Glaze
- ¼ cup cream cheese , softened
- 4 tablespoons powdered sugar
- 3-4 tablespoons light cream
Instructions
- Preheat oven to 350°F. Grease and flour two loaf pans and set aside.
- In a large bowl, combine flour, cinnamon, salt, baking soda, and baking powder with a whisk. In a separate bowl, mix eggs, oil, pumpkin, and sugar.
- Add pumpkin mixture to dry ingredients and stir just until combined. Fold in zucchini and nuts or chocolate chips if using. Pour into prepared pans.
- Place in the oven and reduce heat to 325°F. Bake 40-50 minutes for a 9x5 pan and 45-55 minutes for an 8x4 pan or until a toothpick comes out clean. DO not over bake!
- Cool 20 minutes and remove from pans.
Cream Cheese Glaze
- Beat cream cheese & powdered sugar together. Stir in cream a little at a time until glaze reaches desired consistency. Pour over cooled loaves.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Slightly adapted from Taste of Home
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How many ounces of cream cheese would 1/4 cup be? Just wondering how much of an 8 oz. block of cream cheese to use for the Glaze? Thank you!
It is approximately 2 oz, so you will want to use 1/4 of the block of cream cheese.
Love this recipe!! I’ve used it now many times this fall now but I make it as a layer cake or cupcakes with cream cheese frosting. We just bake the two layers at 350. It’s sooo moist and is gobbled up quickly in our home… going to be our go-to fall cake! Thank you!
This is so good. We replaced the sugar w Splenda.
Two questions—you say pour in the batter, but it is not liquidy. Is it supposed to be?
How much batter should be in each pan? (Deep). They definitely were not full and the bread came out about two inches high, maybe a bit less. .
I do find this quick bread to be a thicker batter and the bread is not that tall so that it cooks all the way through without getting dry around the edges! I am so glad you enjoyed this Diana!
The taste is pretty good but quite eggy. Very moist. Also this recipe made two very flat loaves and would be better as a single loaf.
You only need 1C of sugar. We made this and it was too sweet to taste pumpkin or Cinnamon. With less sugar, the other flavors will come through better. We even added nutmeg, ginger and ground cloves! Lol
Sooooo good!
This turned out lovely, but I was only able to make one loaf of bread with these ingredients. I added pumpkin spice and walnuts. Thanks!
Great additions, Megan! That sounds delicious.
What size loaf pan do you use?
Step 4 includes baking time for the two main sizes of loaf pans. Enjoy the bread Gina!
I can of pumpkin is how many ounces
Hi Sylvia, for this recipe we use one cup of canned pumpkin which is approximately 9 ounces.
Love, love this bread…I love everything pumpkin and this mix of pumpkin and zucchini is delightful!
So happy you enjoyed it as much as we did Marilyn!
Very good and very easy. I reducesd the sugar by 25% added some cardamom and ginger.
Sounds great, Catherine. Thanks for sharing.
Your recipes look so good, I love them
This recipe is so yummy! It is super moist, and it was gone in days! I substituted apple sauce instead of the veggie oil, and it works just as well. Thank you for this recipe! I am going to triple it the next time, so i can freeze some! :)
You’re very welcome Olivia!