Pumpkin Zucchini Bread Recipe
Pumpkin Zucchini Bread Recipe photo by Taste of Home
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Pumpkin Zucchini Bread Recipe

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Everyone in Spokane has zucchini in summer. The people who grow it have enough for all of their friends! This is one of many ways I like to use it.
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES:32 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES: 32 servings


  • 3 large eggs, lightly beaten
  • 2 cups sugar
  • 1 cup canned pumpkin
  • 1 cup butter, melted
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup shredded zucchini
  • 1 cup chopped walnuts

Nutritional Facts

1 slice: 176 calories, 9g fat (4g saturated fat), 35mg cholesterol, 147mg sodium, 23g carbohydrate (13g sugars, 1g fiber), 3g protein.


  1. In a bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9-in. x 5-in. loaf pans. Bake at 350° for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack. Yield: 2 loaves.
Originally published as Pumpkin Zucchini Bread in Bountiful Harvest Cookbook 1994, p25

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Sunshinebakerpa User ID: 7360500 267407
Reviewed May. 28, 2017

"I followed the comments and used 2 cups zucchini, 1/2 cup butter, 1/2 cup unsweetened applesauce, and 2 tsp of cinnamon. I baked 24 mini muffins with chocolate chips for 15 min and two smaller loaf pans with walnuts for 37 min."

mmchuber User ID: 6952320 254564
Reviewed Sep. 24, 2016

"Excellent! I exchanged half cup unsweetened applesauce for half the butter. Otherwise followed the recipe."

SHM2008 User ID: 8937828 254416
Reviewed Sep. 21, 2016

"With all the butter how can it not be 5 stars? I made the recipe with brown sugar rather than white (only because I was out) and cinnamon only for the spices. My husband loved how strong the vanilla flavor was, the bread was a prefect, it only lasted 2 days in our house!"

wjjmaj User ID: 4340017 234096
Reviewed Oct. 6, 2015

"I have learned to drain and squeeze dry the zucchini for these type of recipes. This bread was wonderful and not so heavy and dense as most zucchini bread recipes after I squeezed it dry. Very, very tasty. I don't like cloves though so I halved the amount."

sugerblossom User ID: 8041518 18621
Reviewed Oct. 18, 2014

"Absolutely amazing!!, moist, and yummy, my family adored this and couldn't wait for me to make it again. My brother is in from New York and wants me to make this , then he gets to go back with a whole loaf for himself!! ...... we all love it, ...thank you all soooo much."

RebeccaCole User ID: 7639323 73932
Reviewed Sep. 27, 2014

"This bread recipe has the perfect fall harvest taste. It's very moist and delectable. It's the perfect addition to any holiday meal."

Melwendel User ID: 7943039 19774
Reviewed Aug. 19, 2014


nramsey User ID: 3436141 19996
Reviewed Jul. 20, 2014

"This recipe is excellent! Followed the recipe as written. Very moist."

MRPinter User ID: 2095996 46973
Reviewed Nov. 17, 2013

"Wonderful recipe! I followed it as written (minus the nuts) the first time with great results. Even my picky child ate it up - he didn't even realize I was sneaking vegetables into him. The next time I made it with applesauce replacing some of the butter and sugar substitute replacing some of the sugar , and it was just as delicious. The texture was a little bit different (not quite as crumb-y) with the substitutes, which was fine with us. I wouldn't sub ALL of the fat and sugar, though because I think the results would lack the great taste/texture combo of the original recipe."

EliseMM User ID: 6259209 20216
Reviewed Sep. 26, 2013

"I made this recipe and switched it to gluten free. I did that by substituting a gluten free flour that included zanthan gum, and I also added 3/4 tsp. more of xanthan gum. Because I used my own homemade pumpkin puree it seems alittle extra moist. But the flavor is great and for being gluten free it turned out nice!"

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