Pumpkin Zucchini Bread: Easy, Delicious Two Loaves

Introduction: Why You’ll Love This Pumpkin Zucchini Bread

Baking truly lights up my world! From a young age, I’ve been fascinated by how simple kitchen ingredients transform into incredible, mouth-watering desserts. There’s just something magical about it, and few recipes capture that magic better than this delightful pumpkin zucchini bread, especially when the weather cools.

This isn’t just any quick bread; it’s like a warm, comforting hug in every slice. It perfectly blends the cozy, inviting tastes of fall spices with the fresh goodness of garden zucchini. I absolutely adore this recipe because it’s a brilliant way to use up extra zucchini from your summer harvest, all while diving headfirst into the rich, comforting flavors of pumpkin season. If you love using zucchini in baking, you might also enjoy our recipe for blueberry zucchini bread.

The result is a loaf that’s unbelievably moist, wonderfully spiced, and perfectly balanced in sweetness. This pumpkin zucchini bread is truly a versatile sweet treat, ideal for so many moments. Enjoy it as a hearty breakfast, a comforting afternoon snack with your favorite warm drink, or even as a thoughtful homemade gift for friends and family. Get ready to experience the pure joy of seasonal baking!

Table of Contents

What You’ll Need: Ingredients for Amazing Pumpkin Zucchini Bread

Getting ready to bake is truly half the fun! Here’s a list of everything you’ll need to create this incredibly moist and flavorful pumpkin zucchini bread. I’ve carefully chosen these ingredients to guarantee you the best possible texture and a truly delicious taste.

For the Pumpkin Zucchini Bread:

1 cup granulated sugar
1 cup light brown sugar, packed
⅔ cup vegetable oil (you can also use canola oil or melted coconut oil)
4 large eggs
2 ½ cups all-purpose flour
1 teaspoon baking soda
2 teaspoon baking powder
1 Tablespoon ground cinnamon
½ teaspoon ground cloves
1 teaspoon ground ginger
¾ teaspoon ground nutmeg
1 can (15 ounce) pure pumpkin puree (make absolutely sure it’s puree, not pumpkin pie filling!)
2 cups shredded zucchini (this usually comes from about 2 medium zucchinis)

For the Cream Cheese Frosting:

4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon ground cinnamon
2 Tablespoons milk (whole milk works wonderfully, but any milk will do the trick)

Baking Bliss: Step-by-Step Pumpkin Zucchini Bread

Let’s get our hands a little floury and bake some truly delicious pumpkin zucchini bread! Following these easy steps will lead you to a fantastic, moist loaf (or two!) that’s ready to brighten any day.

Step-by-Step Instructions:

Prep Your Oven and Pans: First, preheat your oven to 350°F (175°C). Grab two 9×5-inch loaf pans and give them a generous spray with baking spray – the kind that has flour works perfectly! For super easy removal, I always suggest lining the bottom of each pan with parchment paper, letting the ends hang over slightly like handles. Set these prepared pans aside.
Combine Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar, light brown sugar, and vegetable oil until they become smooth and beautifully blended. Crack in the four large eggs, adding them one at a time. Make sure to mix well after each egg until it’s fully combined into your sweet base for the pumpkin zucchini bread.
Add Dry & Pumpkin: Now, add the all-purpose flour, baking soda, baking powder, ground cinnamon, ground cloves, ground ginger, ground nutmeg, and the entire can of pure pumpkin puree. Use a spatula or spoon to mix gently, just until all the ingredients are blended and you no longer see any dry streaks of flour. Remember, do not overmix the batter for your delicious pumpkin zucchini bread!
Fold in Zucchini: It’s time for the star garden vegetable! Gently fold in the shredded zucchini. Stir just enough to ensure the zucchini is evenly distributed throughout the thick, spiced batter. This step adds wonderful moisture to our pumpkin zucchini bread.
Bake the Bread: Divide the prepared batter evenly between your two loaf pans. Carefully place them into the preheated oven and bake for about 60-70 minutes. You’ll know your pumpkin zucchini bread is perfectly baked when a toothpick inserted into the center comes out completely clean.
Cool Completely: Once baked, remove the fragrant loaves from the oven. Let them cool in their pans for about 5 minutes. Then, using those handy parchment paper handles, carefully lift each loaf out and transfer them to a wire rack. It’s super important that your pumpkin zucchini bread cools completely before you even think about frosting!
Make the Frosting: While your loaves cool down, you can whip up the delicious cream cheese frosting. In a medium bowl, beat the softened cream cheese with the powdered sugar, a touch of ground cinnamon, and the milk until it’s wonderfully smooth and creamy. You can add a little more milk for a thinner glaze or a bit less for a thicker spread, just how you like it for your pumpkin zucchini bread.
Frost & Enjoy! When your pumpkin zucchini bread is thoroughly cooled, spread that delightful cream cheese frosting evenly over the tops of your loaves. Now, all that’s left to do is slice, serve, and absolutely savor your amazing homemade creation!

Shredded green zucchini piled on rich orange-brown pumpkin zucchini bread batter in a clear mixing bowl with a spatula.

Loaf pan lined with parchment, filled with smooth light orange-brown pumpkin zucchini bread batter, ready for baking.

Chef’s Secrets for Perfect Pumpkin Zucchini Bread

Every truly great recipe has those little insider tips that make all the difference, and this amazing pumpkin zucchini bread is no exception! Here are a few of my favorite secrets to help you bake the best loaf every time.

Don’t Overmix: When you add the flour, spices, and pumpkin puree, mix the batter just until everything is combined. Overmixing can make the gluten in the flour tough, leading to a dry loaf. We want a wonderfully tender and moist crumb for our perfect pumpkin zucchini bread!
Zucchini Moisture Matters: Zucchini brings fantastic moisture to the bread. If your shredded zucchini seems extremely wet, you might want to give it a gentle squeeze in a clean kitchen towel to remove a little excess water. For this specific pumpkin zucchini bread recipe, I usually find leaving most of its natural moisture in creates the ideal super-moist texture.
Pure Pumpkin is Key: Always double-check your can to ensure you’re using pure pumpkin puree. Pumpkin pie filling often contains added sugar and spices, which will change the intended flavor balance of our delightful bread.
Room Temperature Ingredients: For the smoothest batter and best results, try to use room temperature eggs. Similarly, for the frosting, softened cream cheese will beat up much more smoothly, giving you a perfect topping for your pumpkin zucchini bread.
Cool Completely Before Frosting: This is a big one! Resist the urge to frost a warm loaf. The cream cheese frosting will simply melt and slide right off. Let your pumpkin zucchini bread cool completely on a wire rack for a beautiful, intact frosting layer.

Pumpkin Zucchini Bread Variations to Try

One of my absolute favorite parts of baking is seeing how easily you can customize a recipe and truly make it your own. This wonderful pumpkin zucchini bread serves as a fantastic blank canvas for all sorts of delicious experiments!

Nutty Crunch: For an extra layer of texture and a rich, earthy flavor, try folding in ½ to 1 cup of chopped walnuts or pecans to the batter when you add the zucchini. These nuts pair beautifully with the spices in our pumpkin zucchini bread.
Chocolate Indulgence: If you’re a chocolate lover (and who isn’t?), swirl in ½ to 1 cup of semi-sweet chocolate chips, white chocolate chips, or even butterscotch chips. This creates a sweeter, more decadent twist on your classic pumpkin zucchini bread. You could even try making something similar to our delicious zucchini chocolate chip muffins if you prefer individual treats.
Crunchy Streusel Topping: For an incredible texture contrast, consider adding a simple streusel topping before baking. Just combine ¼ cup all-purpose flour, ¼ cup packed brown sugar, 2 tablespoons cold butter (cut into small pieces), and ½ teaspoon ground cinnamon. Mix these with your fingers until crumbly, then sprinkle it over the batter in the loaf pan.
Alternative Glazes: If you prefer a lighter touch than cream cheese frosting, whip up a simple powdered sugar glaze. Mix powdered sugar with a splash of milk and a tiny bit of vanilla extract until it’s smooth and pourable. A warm maple glaze would also be absolutely delightful drizzled over a slice of pumpkin zucchini bread!
Amplify the Spices: Do you crave a bolder, warmer spice profile? Feel free to increase the amount of ground cinnamon, or perhaps add a small pinch of allspice to the dry ingredients for an even cozier flavor in your pumpkin zucchini bread.

Straight close-up of a thick slice of pumpkin zucchini bread showing its moist interior, green zucchini, and creamy frosting.

A Heartfelt Story: My Love for Pumpkin Zucchini Bread

Every recipe truly holds a story, and this particular pumpkin zucchini bread recipe holds a very special place in my heart. I can still picture it clearly: one crisp autumn afternoon, when I was around ten years old, my grandmother and I were bustling about in her wonderfully cozy kitchen. The air outside already carried the scent of fallen leaves, and we had just gathered the last of the zucchini from her abundant garden.

My grandma had this amazing tradition of cleverly “sneaking” vegetables into our sweet treats. That day, with a mischievous twinkle in her eye, she pulled out a can of pumpkin puree. “Let’s bake something truly unique today,” she announced. The versatility of zucchini in baking is truly amazing, much like how it shines in our recipe for healthy zucchini lemon bread.

As we mixed the shredded zucchini with that bright orange pumpkin puree, I remember feeling a bit doubtful. Zucchini in bread? It sounded strange to my young ears! But then, as the irresistible aroma of cinnamon, ginger, and nutmeg began to fill her small kitchen, blending with the comforting smell of baking, my skepticism quickly melted away. Pure anticipation took its place. When those golden-brown, glistening loaves of pumpkin zucchini bread finally emerged from the oven, I eagerly took my first bite.

It was absolutely perfect: incredibly moist, wonderfully spiced, and profoundly comforting. In that moment, I truly understood the magic of combining unexpected ingredients to create something unforgettable. That cherished memory, the warmth of her kitchen, and that very first bite of pumpkin zucchini bread became a foundational part of my baking journey. It taught me to always be open to new flavors and, most importantly, to cherish the pure joy of sharing homemade treats.

Frequently Asked Questions (FAQ) About Pumpkin Zucchini Bread

Here are some common questions I hear when bakers are excited to try this delightful pumpkin zucchini bread!

How do you keep pumpkin zucchini bread moist?

The secret to a super moist pumpkin zucchini bread comes from several things. The oil and eggs in the batter, along with the generous amounts of pumpkin puree and shredded zucchini, all add fantastic moisture. Make sure not to overmix your batter, as this can lead to a tough, dry loaf. Also, avoid overbaking; use the toothpick test to check for doneness. Proper storage helps keep it moist too! For more inspiration on pumpkin zucchini bread, you can check out other variations like this Pumpkin Zucchini Bread Cake.

Can I make pumpkin zucchini bread ahead of time?

Absolutely! This pumpkin zucchini bread actually tastes even better the day after it’s baked, as all those wonderful flavors have more time to blend together. You can bake the loaves, let them cool completely, and then store them unfrosted at room temperature for up to 2-3 days. If you want to keep it longer, you can refrigerate it for up to a week. Just add the frosting right before you plan to serve for the freshest taste.

What’s the best way to store pumpkin zucchini bread?

For unfrosted pumpkin zucchini bread, wrap each loaf tightly in plastic wrap or aluminum foil. You can also place it in an airtight container. It will stay fresh at room temperature for up to 3 days. If your pumpkin zucchini bread has the cream cheese frosting, it needs to be stored in an airtight container in the refrigerator. The frosting requires chilling, and the bread will keep well in the fridge for up to a week. For another delicious take on a healthy version of this popular quick bread, explore options like those found at Erin Lives Whole’s pumpkin zucchini bread.

Do I need to peel the zucchini for pumpkin zucchini bread?

Nope, there’s no need to peel the zucchini for this delicious pumpkin zucchini bread! The skin of zucchini is quite thin and becomes wonderfully soft during baking, so you won’t even notice it in the finished loaf. Plus, leaving the skin on adds a little extra fiber and nutrients, and those small green flecks can even add a lovely visual touch to your homemade bread!

Conclusion: Your Journey to Delicious Homemade Pumpkin Zucchini Bread

Baking, for me, is so much more than just following a recipe; it’s truly an act of love, a beautiful way to create warmth and connection. With this fantastic pumpkin zucchini bread recipe, you now have all the tools you need to create something truly special right in your own kitchen.

The incredible blend of rich pumpkin and tender zucchini, infused with those comforting, cozy spices, makes for an unforgettable treat that everyone will adore. Whether you’re sharing slices with loved ones, enjoying a quiet moment with a cup of coffee, or simply filling your home with its amazing aroma, you’re embracing the pure joy of homemade goodness. So, go on, get baking today and savor every single delicious crumb of your incredible, homemade pumpkin zucchini bread!