Pumpkin Zucchini Bread Recipe | Yummly

Pumpkin Zucchini Bread

Yummly User: "Excellent addition to our Thanksgiving, everyone…" Read More
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  • 3 eggs (lightly beaten)
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup canned pumpkin
  • 1 cup butter (melted, or 1 cup oil or 1/2 cup oil and 1/2 cup applesauce)
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 2 cups shredded zucchini
  • 1 cup chopped walnuts (optional)
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    NutritionView More

    Sodium9% DV220mg
    Fat22% DV14g
    Protein8% DV4g
    Carbs11% DV34g
    Fiber8% DV2g
    Calories280Calories from Fat130
    Total Fat14g22%
    Saturated Fat6g30%
    Trans Fat
    Calories from Fat130
    Total Carbohydrate34g11%
    Dietary Fiber2g8%
    Vitamin A45%
    Vitamin C6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Yummly User 7 months ago
    Excellent addition to our Thanksgiving, everyone loved it.
    Yummly User 9 months ago
    I loved this recipe so much! I wanted a slightly less sweet version because I wanted to take it to work and serve it with salted honey butter. So I just left out the white sugar and upped the zucchini amount. The flavor was phenomenal and it was gone so fast! thank you so much for this recipe. Perfect for fall 🍁
    Yummly User 10 months ago
    Came out delicious. Took a loaf to work and it disappeared within the hour!
    Yummly User a year ago
    this bread is sooooo good ! I'm making 2 more loaves tomorrow... mmmm mmmmm mmmmm
    Yummly User 2 years ago
    Turned out great!!! Just enough sweetness! The family loved it too!
    Yummly User 2 years ago
    I’m not much of a baker but I gave it a try anyway. I put about 1 1/2 cups of zucchini instead of 2. I ended up baking it for about 6 minutes more but it was fabulous. Served it to it to a woman who doesn’t like pumpkin and she actually asked me to make it again!
    Yummly User 2 years ago
    Turned out terrific! It was a huge hit in my home. I would def make this again.
    Yummly User 2 years ago
    Tasted amazing, used self rising flour and it worked well. Instead of 2 loaves i made one loaf and some muffins. I sprinkled walnuts and brown sugar on some of the muffins. I like this recipe as a seasonal mixup of zucchini bread
    Yummly User 2 years ago
    Super I used a bit less sugar and had it in the oven for 70 mins.....but yummy
    Yummly User 2 years ago
    Excellent and moist!
    Yummly User 2 years ago
    it was easy to make. very delicious.
    Yummly User 2 years ago
    Haven’t finished baking yet, but the batter looks and tastes good and the recipe was straightforward.
    Yummly User 2 years ago
    Awesome! Put less sugar. Still great.
    Yummly User 3 years ago
    Easy to make very yummy!!!
    Yummly User 3 years ago
    Add yogurt and nuts and oatmeal for fiber turnout great and taste great!I would make it again over and over!
    Yummly User 3 years ago
    This recipe fulfilled two recipe needs: 1. a recipe for zucchini bread and 2. a recipe for pumpkin. While I was actually looking for a way to use pumpkin butter, this recipe did the trick. I subbed pumpkin butter for the pumpkin, and I used my own spice blend for the spices. I made this with oil as I've found that oil makes breads such as this more moist. Also, I squeezed a lot of the water out of the zucchini (put grated zucchini in a dish towel and wring out) as I recently read that this will help the bread from getting too dense. The breads came out perfectly and they taste delicious. I would definitely make this again.

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