Pumpkin Zucchini Bread Recipe photo by Taste of Home
Total Time
Prep: 15 min. Bake: 45 min. + cooling

Updated: May 22, 2024

This fluffy loaf of pumpkin zucchini bread has warm baked spices, moist pumpkin, zucchini, and crunchy walnuts. Never choose between your two favorite quick bread flavors again!

This homey loaf combines the flavor and moisture from canned pumpkin and shredded zucchini, layers in cozy baking spices like cinnamon, nutmeg, and cloves, and folds in walnuts for extra taste and texture. (Don’t like walnuts? We have lots of ideas for customizing this loaf.)

This pumpkin zucchini bread recipe is the perfect afternoon bake. It mixes up fast, uses extra zucchini, and will be ready just in time for a snack or coffee break. And as a bonus, it makes two loaves–one for enjoying and a second for sharing or freezing.

Pumpkin Zucchini Bread Ingredients 

  • Eggs: They add structure and stability to a loaf of quick bread.
  • Sugar: Granulated white sugar provides just enough sweetness to make this bread a treat.
  • Canned pumpkin: An easy ingredient that brings moisture, flavor, and a cheerful color to the baked bread.
  • Butter: An ingredient that adds creaminess to your bread and creates a delicious dense loaf with rich flavor.
  • Vanilla extract: It adds complexity and sweetness to the loaf.
  • All-purpose flour: Flour combines with the moist pumpkin and zucchini to add structure. Mix just enough to get the best texture.
  • Baking soda and baking powder: Combined, these two ingredients complement each other to provide lift, browning, and the best flavor.
  • Cinnamon, nutmeg, and cloves: Baking spices add warm and cozy notes to pumpkin zucchini bread.
  • Zucchini: Shredded zucchini adds moisture, texture, and a little extra nutrition to this sweet bread.
  • Walnuts: This quick bread recipe calls for walnuts, but this is where you can get creative and substitute another type of nut, or another favorite ingredient, like raisins, to add extra flavor and interest.


Step 1: Preheat the oven and prepare the loaf pans

Preheat oven to 350°F. Grease and flour two 9×5 inch loaf pans.

Step 2: Whisk the wet ingredients

In a large bowl, whisk eggs and sugar together until light yellow. Stir in pumpkin, melted butter, and vanilla until combined.

Step 3: Mix the dry ingredients

In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.

Step 4: Combine the batter

Add the dry ingredients to the egg mixture and stir until just combined. Stir in the zucchini and walnuts.

Editor’s Tip: Don’t over-mix, as stirring develops the gluten in the flour and can result in less tender bread.

Step 5: Pour into the loaf pans and bake

Evenly distribute the batter into two prepared loaf pans and bake for 35 to 40 minutes. The bread is finished when you stick a toothpick in the center and it comes out clean.  Let cool for 10 minutes, then tip the bread out of pans onto racks and let cool completely. Immediately run a sharp knife along the edges to separate the bread from the pan. 

Editor’s Tip: Use a food scale to help you divide the batter evenly between pans.

Pumpkin Zucchini Bread Variations

  • Customize your loaf: If you don’t have (or like) walnuts, add another nut, like pecans. Or completely switch it up and add dried cranberries or chocolate chips. 
  • Add a glaze: Upgrade this zucchini pumpkin bread into dessert territory by putting together a quick glaze with powdered sugar and milk or lemon juice. A cup of powdered sugar and 2 tablespoons of milk or lemon juice will do the trick.
  • Bake it as muffins: One loaf of bread gives about 12 muffins. To bake, raise the temperature to 375°F and bake for 22 to 28 minutes until a tester comes out clean.

How to Store Pumpkin Zucchini Bread

Wrap it in plastic wrap or aluminum foil and store it at room temperature for 2 to 4 days, after completely cooling. 

Can You Freeze Pumpkin Zucchini Bread?

Yes, pumpkin zucchini bread freezes well. When loaves are completely cool, wrap them well and slide the whole loaf into a freezer-safe zip-top bag. Freeze for up to two months. Let it thaw at room temperature and enjoy in two to four days.

Pumpkin Zucchini Bread Tips

Should I squeeze the water from my zucchini before using it in quick bread?

It isn’t necessary to squeeze water from shredded zucchini before baking. The additional moisture in the zucchini makes the bread moist and delicious.

Does zucchini need to be peeled before shredding?

No need to peel zucchini before shredding it. The thin skin will blend into the loaf as it is prepared and baked. 

Why is my pumpkin zucchini bread sunken in the middle?

If your bread is not allotted time to rise properly and bake to set the structure, it can sink in the middle. Ensure your oven is at the proper temperature by using an oven thermometer. Don’t fill the bread pans more than three-quarters full, and don’t take the bread out too early. 

Pumpkin Zucchini Bread

Prep Time 15 min
Cook Time 45 min
Yield 2 loaves (16 pieces each).


  • 3 large eggs, room temperature, 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


  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 9x5-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.

Nutrition Facts

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

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.