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Home » Quick Breads and Muffins

Pumpkin Zucchini Bread

Published: Sep 7, 2022 by Mindee · This post contains affiliate links and as an Amazon Associate I earn from qualifying purchases.

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It's the time of year for pumpkin recipes! This one bowl bread uses both pumpkin and some of that zucchini from your garden! You'll love how moist this easy quick bread recipe is not to mention everyone's favorite pumpkin spice flavor!

A loaf of pumpkin zucchini bread with a couple slices ready to eat!
A loaf of pumpkin zucchini bread with a couple of slices ready to eat!
Jump to:
  • Why You'll Love This Recipe
  • Ingredient Notes
  • How to Make
  • Recipe FAQs and Tips
  • Need More Pumpkin Recipes or Zucchini Recipes?
  • Pumpkin Zucchini Bread Recipe

Why You'll Love This Recipe

  • By now you're tired of regular zucchini bread and you're ready to shake things up with some pumpkin goodness!
  • Perfect for an afternoon snack!
  • Good use for extra zucchini as well as indulging your craving for fall flavors!

Ingredient Notes

  • Olive Oil - You can substitute canola oil, vegetable oil or coconut oil for the olive oil.
  • Flour - All purpose flour, not self rising flour.
  • Pumpkin - Be sure to use canned pumpkin puree, not canned pumpkin pie filling. They are not at all the same thing.
  • Pumpkin Pie Spice - If you don't have any use this Pumpkin Pie Spice recipe to make your own!
  • Zucchini - You'll need fresh zucchini for this recipe. Both yellow and green zucchinis work well for this delicious bread!
  • Chocolate Chips? - Go ahead and toss in a big handful of chocolate chips into the batter...I won't tell...
Ingredients needed for this pumpkin zucchini bread recipe!
Ingredients needed for this pumpkin zucchini bread recipe!

How to Make

  • Preheat oven to 350 degrees.
  • Spray a 9 inch loaf pan with non stick cooking spray, set aside.
  • In a large mixing bowl, whisk the white sugar and olive oil together.
  • Whisk in the pumpkin puree, vanilla extract and large egg.
  • Whisk in the pumpkin pie spice, baking powder, baking soda, and salt.
Whisk sugar, olive oil, pumpkin, vanilla and egg together followed by the spices.
Whisk the wet ingredients together before adding the dry ingredients.
  • Using a hand grater or cheese grater shred 1 ½ cups of zucchini.
  • If you have a really watery zucchini press the shreds with a paper towel to soak up the extra moisture.
  • Stir the shredded zucchini into the batter with the flour.
  • Pour batter and spread smooth in the prepared pan.
  • Bake at 350 degrees for 25 minutes. Tent the zucchini pumpkin bread loaf with a sheet of aluminum foil.
  • Continue to bake for another 25 minutes.
  • Cool loaf on a wire rack before removing from the bread pan and slicing.
  • Store in a loosely covered container or plate lightly covered with plastic wrap. Storing in an airtight container or wrapped tightly will cause this already moist bread to become soggy.
Stir in the flour and zucchini, pour in a loaf pan and bake!
Stir in the flour and zucchini, pour in a loaf pan and bake!

Recipe FAQs and Tips

Do I need to wring out the zucchini?

Depends. If you're using a large zucchini that's a bit overgrown you probably won't need to. Large zucchini are naturally drier. If you're using a small zucchini and are worried about extra liquid then you can press the grated zucchini with a paper towel to absorb the excess liquid before stirring it into the batter.

Does this pumpkin bread freeze well?

Yes, just cool completely before wrapping tightly in plastic wrap followed by aluminum foil and placing in the freezer. You could also freeze this bread in a freezer bag.

What can I do with the rest of the can of pumpkin?

Try my Pumpkin Pie Syrup or Pumpkin Pancakes with Cream Cheese Syrup!

Need More Pumpkin Recipes or Zucchini Recipes?

  • Zucchini Pancakes Recipe
  • Zucchini Chocolate Chip Cookies
  • Best Pumpkin Chocolate Chip Bread (Easy One Bowl Recipe)
  • Ultimate Chocolate Zucchini Bread Recipe
  • Easy Pumpkin Cream Pie

Have you tried this recipe? If so, leave me a rating and a comment below! And don't forget to subscribe to my newsletter to get my latest recipes sent right to your email! You can also follow me on Facebook, Pinterest, and Instagram!

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Pumpkin Zucchini Bread Recipe

★★★★★ 5 from 1 reviews
  • Author: Mindee
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 1 Loaf 1x
  • Category: Quick Breads
  • Method: Baking
  • Cuisine: American
Print Recipe
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Description

It's the time of year for pumpkin recipes! This one bowl bread uses both pumpkin and some of that zucchini from your garden! You'll love how moist this easy quick bread recipe is not to mention everyone's favorite pumpkin spice flavor!


Ingredients

Units Scale
  • 1 cup Sugar
  • ½ cup Olive Oil
  • 1 cup Pumpkin Puree
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 2 tsp Pumpkin Pie Spice
  • ½ tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 1 ½ cups Flour
  • 1 ½ cups Shredded Zucchini

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray a 9 inch loaf pan with non stick cooking spray, set aside.
  3. In a large mixing bowl, whisk the white sugar and olive oil together.
  4. Whisk in the pumpkin puree, vanilla extract and large egg.
  5. Whisk in the pumpkin pie spice, baking powder, baking soda, and salt.
  6. Using a hand grater or cheese grater shred 1 ½ cups of zucchini.
  7. If you have a really watery zucchini press the shreds with a paper towel to soak up the extra moisture.
  8. Stir the shredded zucchini into the batter with the flour.
  9. Pour batter and spread smooth in the prepared pan.
  10. Bake at 350 degrees for 25 minutes. Tent the zucchini pumpkin bread loaf with a sheet of aluminum foil.
  11. Continue to bake for another 25 minutes.
  12. Cool loaf on a wire rack before removing from the bread pan and slicing.

Notes

  • Store in a loosely covered container or plate lightly covered with plastic wrap. Storing in an airtight container or wrapped tightly will cause this already moist bread to become soggy. 
  • Nutritional Disclaimer

Keywords: pumpkin zucchini bread, zucchini pumpkin bread, moist zucchini bread, best pumpkin bread

Did you make this recipe?

Tag me on Instagram @mindeescooking and hashtag it #mindeescookingobsession

Mindee's Cooking Obsession is a positive place and I love to hear your success stories! Remember to keep comments or questions respectful and kind. I reserve the right to delete or reject any comments that are deemed not helpful to other readers or are offensive in nature.

Comments suggesting substitutions of multiple ingredients or rewrites of the above recipe to promote different dietary preferences will not be published as they are not tested for accuracy and may inhibit the success of other readers. Thanks!

More Quick Bread and Muffin Recipes

  • Cranberry Poppy Seed Bread
  • Moist Pumpkin Chocolate Chip Bread
  • Lemon Raspberry Zucchini Muffins Recipe
  • Walnut Apple Bread

Reader Interactions

Comments

  1. Mindee

    September 09, 2022 at 7:02 pm

    Love the pumpkin spice flavor!

    ★★★★★

    Reply

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Hi! I'm Mindee! Not only do I love to try and create all kinds of recipes, I LOVE to share them! Teaching others how to be successful in cooking in their own kitchens is one of my favorite things to do! Learn more about me or jump right in and check out my recipes!

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