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Pumpkin Zucchini Bread Recipe

Pumpkin Zucchini Bread Recipe

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 YIELD: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


  • 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. Yield: 2 loaves.

Nutritional Facts

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

Reviews for Pumpkin Zucchini Bread

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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!"

Modianne User ID: 2069422 44576
Reviewed Aug. 3, 2013

"This was a great recipe. Made several batches to freeze. Everyone loves it!"

acooley1 User ID: 62623 44557
Reviewed Jul. 30, 2013

"This bread tastes great and was easy to put together. My whole family likes the taste. I brought the 2nd loaf to work, and the ladies in my office like it a lot, too!"

amcpike User ID: 6483247 18296
Reviewed Oct. 21, 2012

"I made this with some leftover zucchini I needed to use and some pumpkin in the can leftover from making pumpkin cookies. I took it to the office, and everyone there raved about it. There wasn't a crumb left!"

sweetstar4 User ID: 2531708 43472
Reviewed Aug. 17, 2012

"very good!"

CWOCN User ID: 4346648 14070
Reviewed Jun. 14, 2012

"This may be my new favorite"

aubsmc User ID: 4410313 45806
Reviewed Dec. 5, 2011

"This was so good. I used fresh pumpkin ( a little bit more than the recipe called for) and followed the variations another reviewer used (2 cups zuc, more cinn, etc.). I love the pairing of pumpkin and zucchini! So easy and so good."

katysue618 User ID: 2720089 44556
Reviewed Sep. 24, 2011

"Absolutely delicious! I think the butter and the pumpkin add so much to this recipe!"

JenLDell User ID: 4819706 39868
Reviewed Sep. 21, 2011

"I love this bread! I did as others suggested and used 1/2 cup apple sauce and 1/2 cup butter. I also put in 2 cups of shredded zucchini which I squeezed some liquid out of first. Huge hit with my kids too!"

puppylove_214 User ID: 1381970 202060
Reviewed Sep. 20, 2011

"This bread is extremely moist and delicious. I've made 4 loaves so far and I can't keep them long enough to freeze. I eliminated the walnuts and made mine plain, however adding chocolate chips would be a yummy alternative for those who don't care very much for nuts."

KY_Cook User ID: 1619535 16775
Reviewed Aug. 13, 2011

"This is the BEST bread ever...I'm totally making it again. And again. And again. LOL :)"

Blcan User ID: 2929764 18294
Reviewed Jun. 4, 2011

"This recipe was so moist and sweet that my both my children and my husband loved it! I reduced the fat by using 3/4 cup unsweetened applesauce and 1/4 cup butter instead of 1 cup of butter. The results were wonderful!"

lindadrozd User ID: 2632234 16774
Reviewed Nov. 8, 2010

"Wonderful. The only thing I did different was to break the cake into five smaller cakes. Baked for 35 minutes."

vt_pure_angel User ID: 4785804 16714
Reviewed Oct. 21, 2010

"Love this recipe! Great taste and great texture! Only change I made was I added 1 and 1/2 cups of zucchini and left out the nuts :)"

lurky27 User ID: 1251896 44332
Reviewed Sep. 29, 2010

"This is one of the best breads I have ever made. I did double the amount of the cinnamon, nutmeg, & cloves. SOOO good!

~ Theresa"

daisyduke06 User ID: 2631840 20214
Reviewed Aug. 9, 2010

"Best zucchini bread recipe i've tried so far and i've tried many! super moist and all the spices make this a very yummy bread! I did change a few things -2cups zucchini instead of 1cup, 1tsp cloves instead of 1/2tsp,1tsp cinnamon instead of 1/2tsp, added 1tsp pumpkin pie spice and exchaged 1 cup of white sugar for 1 cup brown! It came out perfect and everyone loved it!"

gmilton User ID: 572008 202059
Reviewed May. 30, 2010

"Very good & easy to make - big hit with the family."

kjd624 User ID: 3336025 73929
Reviewed Aug. 8, 2009 Edited Jan. 21, 2013

"Delicious! This freezes well and so it's a nice way to "preserve" our zucchini."

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