Pumpkin Zucchini Bread (2024)

As fall starts, I love to start making anything with pumpkin. It’s one of the best parts of the cooling days…all the yummy baked pumpkin goods. I love my home, which is filled with the smell of pumpkin pie spice. Is there a more warm and happy smell? This Pumpkin Zucchini Bread recipe has just that!

Pumpkin Zucchini Bread Recipe

At the end of the summer season, many of us tend to have a pile of zucchini and a family that is worn out of zucchini-filled foods. So here’s something a little different! This Pumpkin Zucchini Bread recipe will give them the yummy pumpkin flavor we crave this time of year, plus an extra dose of vegetables AND a great way to use up more zucchini!

This is also a great bread to make any time in the winter if you’ve preserved pumpkin and have homemade pumpkin puree and frozen zucchini. Just for something a little different. Or if you are like me…I also like to give baked goods to my neighbors, and I think this bread would be perfect for that!

This quick bread recipe makes 2 regular-sized loaves, so be sure to prepare your pans before you make your pumpkin mixture.

Tip: Looking for a more traditional pumpkin bread recipe without the zucchini? Check out my Easy Pumpkin Bread recipe.

Ingredients in Pumpkin Zucchini Bread

• 1cuppumpkinpuree
• 1 ½cupszucchinishredded
• 3eggsat room temperature
• 1cupbrown sugarpacked
• 1cupgranulated sugar
• 1cupmelted butter
• 1 Tablespoon vanilla extract
• 3cupsall-purpose flour(Can use Gluten Free Flour)
• 1 teaspoon baking soda
• ½teaspoonbaking powder
• ½teaspoonsalt
• 1Tablespoonpumpkin pie spice
• 1teaspooncinnamon
• 1cupchopped walnuts(optional)

Step By Step Instructions for Making Pumpkin Zucchini Bread

In a large bowl, combine butter, canned pumpkin, eggs, zucchini, sugars, and vanilla extract.

In a separate bowl, stir together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.

Add flour mixture to wet ingredients a little at a time until thoroughly combined. Stir in walnuts if you are adding them.

Pour into two greased and floured loaf pans. Bake for 45-50 minutes at 350 degrees F or until a toothpick inserted into the center comes out clean.

Allowto coolin pan 10-15 minutes. Remove from pan and finish cooling on wire rack.

Additions to the Pumpkin Zucchini Bread

• Add some chocolate chips to the batter for something a little different for your afternoon snack!
• Top the bread with a Cream Cheese Frosting to make it a special dessert.
• Drizzle the top of the loaf with a little honey.
• Make your own pumpkin pie spice by using ¾ teaspoon cinnamon and ¼ teaspoon ginger, ¼ teaspoon allspice, ¼ teaspoon ground cloves, and ¼ teaspoon nutmeg.

How to Store Leftover Pumpkin Zucchini Bread

Wrap whole loaves of leftover bread in plastic wrap and then plastic in freezer paper or a freezer bag to freeze for later. Bread will be good in the freezer for up to 4 months.

If you only have a few individual slices to save for later, either store them in the fridge for up to a week or wrap them and freeze them. You can also store leftovers in an airtight container on the counter top for several days.

Gluten-Free Pumpkin Zucchini Bread

This Pumpkin and Zucchini bread is so easy to make gluten-free. It holds together well because of the larger amount of eggs in it. All you need to do is replace the regular flour in this recipe with All Purpose Gluten Free flour. So simple!

Dairy Free Pumpkin Zucchini Bread

Replace the butter with shortening or coconut oil to make a dairy-free version of this Pumpkin Zucchini Bread.

More Pumpkin and Fall Recipes

Ready to fill your home with more of that delicious fall smell or more pumpkin recipes ? Here are some other fall favorite recipes that you should try next!

• Mulled Apple Cider
• From Scratch Pumpkin Doughnut Holes
• Homemade Vegetable Soup
• Apple Butter
• Easy Pumpkin Cookies
• Pumpkin Cream Cheese Muffins
• Apple Danish Braid Recipe
• 55 Gluten Free Pumpkin Recipes to Make This Fall

Did you make this recipe and enjoy it? Be sure to leave a star rating on the recipe card and share it with your friends on Facebook, Twitter, Instagram, Pinterest, and through Email using the sharing buttons below.

Have you ever made a Zucchini Pumpkin Bread recipe? Do you give fun fall baked gifts to friends or neighbors?

Merissa Alink

Merissa has been blogging about andliving the simple and frugal life on Little House Living since 2009 and has internationally published 2 books on the topic. You can read about Merissa’s journey from penniless to freedom on the About Page. You can send her a message any time from theContact Page.

This Pumpkin Zucchini Bread Recipe was originally posted on Little House Living in October 2013. It has been updated as of May 2024.