Pumpkin Zucchini Bread Recipe [Delicious & Healthy!]

This delicious and healthy Pumpkin Zucchini Bread recipe is a favorite around here! It’s extra moist because of the addition of zucchini, and it’s filled with all the fall spices and flavorings!

It’s time again for another fun Pinterest Challenge, hosted by Cindy from County Road 407! This month we are all creating delectable pumpkin recipes to get you ready for fall baking!

If you’re stopping by from DIY Beautify, welcome! Cindy’s pumpkin oatmeal cookies with dark chocolate chips are definitely going on my list for fall baking!

If you are looking for more fall inspiration, here are some of our past Pinterest Challenge fall posts:

• DIY Pumpkin Floral Centerpiece
• Baked Apple Cider Donuts
• Fall Basket Decorating Ideas
• Cozy Fall Bedroom

How to Make Delicious Pumpkin Zucchini Bread

Shred Zucchini

I discovered this large zucchini in my garden, which was perfect for combining with a can of pumpkin to make this loaf of Pumpkin Zucchini Bread.  

In fact, after I shredded it, I still had extra zucchini to freeze for another recipe later this fall or winter.  Saving extra zucchini in a freezer bag like this is a great way to have fresh zucchini on hand all year round.

I just used a box grater, but feel free to use your food processor for this step if that works better for you.

Mix

Combine the wet ingredients and dry ingredients in separate bowls.  Then, gently fold in the flour mixture until just combined.  Add the grated zucchini and any extra mix-ins you’ve chosen (I added chopped pecans), and stir just until incorporated.  

There is no need to squeeze or drain the zucchini of excess water.  The liquid adds extra moisture to this quick bread recipe.

I added a combination of my favorite warm spices: cinnamon, nutmeg, cloves, and ginger, but you can also substitute pumpkin pie spice if you prefer.

Prepare & Fill the Pans

I decided to use make one loaf of pumpkin bread, and put the batter for the second loaf into this adorable Nordic Ware Pumpkin Cakelets pan.  

I like to spray my baking pans with Pam Baking Spray with flour.  Using a silicone brush is the perfect way to get the grease down into the nooks and crannies of the pan.  We don’t want any of the pumpkin goodness to stick when we dump them out of the pan!  

I also put my medium-sized cookie scoop to good use in getting just the right amount of batter into each mold without making a mess. The rest of the batter went into a 9-inch loaf pan.

Bake

Place the filled pans into your preheated oven.  Bake times will vary depending on which size of pan you use, so watch carefully.  My loaf pan baked for about 35 minutes, while the cakelets were done closer to 25 minutes.

Cool & Glaze

Allow the cakes to cool in the pans for about 10 minutes before turning out on the counter top and cooling on a wire rack. 

In a medium bowl, whisk together to the powdered sugar, dash of cinnamon, cream cheese, and a bit of milk to make an easy cinnamon cream cheese frosting.  Pour the mixture over the entire loaf, allowing it to drip down the sides.  

How to Store Pumpkin Zucchini Bread

Tip:  I decided to freeze the pumpkin cakelets for another time, so I placed the rest of the frosting in a freezer bag to decorate the cakelets when they are defrosted and served in the future.

This is a great bread to have on hand in the freezer so you can easily pull out a family favorite this fall season. Easy peasy!

When freezing any of your favorite quick breads like this, it’s important to keep in them in an airtight container.  I usually wrap my loaves in aluminum foil first, and then place into a tightly zipped freezer bag. 

​You can also freeze individual slices or cakelets, making the perfect grab ‘n’ go portions to enjoy with a cup of coffee or tea.  A couple of seconds in the microwave, wrapped in a damp paper towel, and you’ve got a fresh-baked treat in an instant.

Yield: 2 loaves

Pumpkin Zucchini Bread

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Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

• For the loaf:
• 3 cups all-purpose flour
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cloves
• 1/8 teaspoon ginger
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 large eggs
• 2 cups granulated sugar
• 1/3 cup vegetable oil
• 1 cup pure pumpkin puree (not pumpkin pie filling)
• 2 cups shredded zucchini (do not drain any liquid)
• 1/2 cup nuts or chocolate chips, optional
• For the glaze:
• 1/4 cup cream cheese, room temperature
• 4 tablespoons powdered sugar
• dash of cinnamon
• 3-4 tablespoon milk

Instructions

1. Preheat oven to 350 degrees. Grease and line two loaf pans with parchment paper and set aside.
2. In a large bowl, mix flour, salt, baking soda, baking powder, and cinnamon.
3. In another bowl, combine pumpkin, eggs, oil, and sugar.
4. Add wet ingredients to dry and stir until just barely combined. Gently fold in zucchini, as well as chocolate chips or nuts if desired.
5. Pour into prepared baking bans.
6. Bake for approximately 40-50 minutes until a toothpick comes out clean, being careful not to overbake.
7. Cool for 15 minutes in pans, then gently lift out using the edges of parchment paper. Cool on a wire rack.
8. Whip the cream cheese, cinnamon, and powdered sugar together. Add spoonfuls of milk as necessary to create a glaze to pour over the cooled loaves.

Notes

Store bread on the counter for a day or so, then move leftovers to fridge for a couple of more days.

This bread freezes well! Eat a loaf and tuck one (well-wrapped in plastic wrap) in the freezer for later enjoyment!

The Perfect Pumpkin Zucchini Bread Recipe

This delicious bread is sure to become one of your fall favorites. It’s got the perfect amount of sweetness from the pumpkin puree and the zucchini adds so much moisture.  

Next, it’s time to hop over to Our Southern Home and check out Christy’s pumpkin chocolate chip muffins!

Happy Fall Baking,

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