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Zucchini Pumpkin Bread

October 27, 2020 By Vicky 8 Comments

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Pumpkin bread is one of our favorite things to bake this time of year and it gets even better when you add healthy zucchini to it. The zucchini helps keep the bread moist, plus it’s a good way to get some extra veggies in. This recipe for Zucchini Pumpkin Bread makes a great breakfast or snack. Serve it with a steaming cup of coffee or tea and enjoy! For a little variation, try our Zucchini Pecan Bread.

This recipe for Zucchini Pumpkin Bread makes a great breakfast or snack. The zucchini adds moisture and healthy veggies to the bread. #zucchinibread #pumpkinbread


ZUCCHINI PUMPKIN BREAD

We added chocolate chips to this pumpkin zucchini bread recipe and it just takes the whole thing to another level. This would be awesome with walnuts as well.

Zucchini Pumpkin Bread

WHAT YOU NEED TO MAKE PUMPKIN ZUCCHINI BREAD

  • all-purpose flour
  • pumpkin pie spice
  • salt
  • large eggs
  • white sugar
  • vegetable oil
  • canned pumpkin
  • vanilla
  • grated zucchini
  • chocolate chips

HOW TO MAKE ZUCCHINI BREAD WITH PUMPKIN

Start out by preheating the oven to 325 degrees F. Spray 2 bread loaf pans with cooking spray. I love these 8×4 inch bread pans.

HOW MANY ZUCCHINI DO YOU NEED FOR ZUCCINI BREAD?

In my experience, I have found that 2 average sized zucchini will be enough for this recipe. Wash and dry the zucchini and peel. Grate the zucchini until you have 2 cups.

 

zucchini grated

In a large bowl, sift together flour, pumpkin pie spice, salt, baking soda, and baking powder.

sifting flour

Beat together eggs, sugar, vegetable oil, pumpkin, and vanilla in a second bowl until mixed.

pumpkin bread ingredients

Pour wet ingredients into  the bowl with the dry ingredients and mix until combined.

pumpkin bread batter

Gently fold in the zucchini and chocolate chips.

pumpkin bread batter with chocolate chips

Divide batter between the two greased bread pans.

pumpkin bread batter in a bread pan

Bake in a 325 degree oven until the middle is fully cooked, about 50 minutes. Test by inserting a toothpick in the center of the bread. If it comes out clean, the bread is ready.

loaf of pumpkin zucchini bread

Remove from oven and let the zucchini pumpkin bread cool before removing them from the pans.

         pumpkin bread with zucchini

You can serve this bread as is or with some butter or cream cheese.

pumpkin bread with chocolate chips

CAN I FREEZE THIS PUMPKIN ZUCCHINI BREAD?

Yes you can! This bread freezes well for up to 3 months. After the bread has cooled, wrap it in at least 2 layers of saran wrap before freezing. When you want to use it, let it thaw for 3 hours before serving.

loaf of zucchini pumpkin bread

5 from 6 votes
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Pumpkin Zucchini Bread Recipe

This recipe for Zucchini Pumpkin Bread makes a great breakfast or snack. The zucchini adds moisture and healthy veggies to the bread.

Course bread
Cuisine American
Keyword pumpkin bread, pumpkin zucchini bread
Prep Time 20 minutes
Cook Time 40 minutes
Servings 16
Calories 266 kcal

Ingredients

  • 3 cups all-purpose flour
  • 1 ½ tablespoons pumpkin pie spice
  • 1 tsp salt
  • 3 large eggs
  • 1.5 cups white sugar
  • 1/2 cup vegetable oil
  • 1 cup canned pumpkin
  • 1 tablespoon vanilla
  • 2 cups grated zucchini
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 325 degrees F. Spray two 8x4 inch bread pans with cooking spray.

  2. Wash and dry zucchini and peel. Grate the zucchini until you have 2 cups.
  3. In a large bowl, sift together flour, pumpkin pie spice, salt, baking soda, and baking powder.
  4. Beat together eggs, sugar, vegetable oil, pumpkin, and vanilla in a second bowl until mixed.
  5. Pour wet ingredients into  the flour bowl and mix until combined.
  6. Gently fold in the zucchini and chocolate chips.
  7. Divide batter between the two greased bread pans.
  8. Bake in a 325 degree oven until the middle is fully cooked about 50 minutes. Test by inserting a toothpick in the center of the bread. If it comes out clean, the bread is ready.

  9. Remove from oven and let cool before removing them from the pans.
Nutrition Facts
Pumpkin Zucchini Bread Recipe
Amount Per Serving
Calories 266 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 7g44%
Cholesterol 32mg11%
Sodium 163mg7%
Potassium 72mg2%
Carbohydrates 42g14%
Fiber 1g4%
Sugar 23g26%
Protein 4g8%
Vitamin A 2440IU49%
Vitamin C 1mg1%
Calcium 22mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.

EAT AT HOME MEAL PLANS

Have you tried meal planning? While I love the results of not having to worry what’s for dinner, it can be time consuming. But when you sign up for Eat At Home Meal Plans you get access to 4 separate meal plans each month (Traditional, Wholesome Traditional, Slow Cooker, and No Flour/No Sugar). Just print the plans, color-coded grocery lists, and recipes you want for the month. Don’t worry, with so many options, even picky eaters will find something they love.

When dinner time rolls around, make that night’s recipe (choices include make-ahead, freezer meals, slow-cooker recipes, and other time-saving strategies) and you are ready to go.

You are a busy mama and I know you have more important things to do than meal planning. Let someone else do it for you with Eat At Home Meal Plans. Monthly, quarterly and annual plans are available.

If you enjoyed this Zucchini Pumpkin Bread, you’ll love:

Cranberry Pumpkin Bread Recipe

Zucchini Muffins

Zucchini Pumpkin Bread
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Filed Under: Food Fun Friday, Recipes

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Comments

  1. Gloria says

    October 27, 2020 at 5:12 pm

    5 stars
    I am a pumpkin fanatic. You can never have too many recipes that include pumpkin as an ingredient. This bread would be perfect for breakfast with my coffee.

    Reply
  2. Priya Lakshminarayan says

    October 27, 2020 at 5:31 pm

    5 stars
    I am baking this on repeat! Thank you for this easy recipe.

    Reply
  3. Katie says

    October 27, 2020 at 5:50 pm

    5 stars
    Looks delicious, can’t wait to try this one!

    Reply
  4. Patty at Spoonabilities says

    October 27, 2020 at 6:03 pm

    5 stars
    I’ll need to make several loaves because just one won’t be enough!! Soooo good!

    Reply
  5. Kathryn Donangelo says

    October 27, 2020 at 6:39 pm

    5 stars
    This is a great recipe if you love pumpkin and have zucchini that you want to use up! I was so happy I made this recipe and have been eating it for breakfast. I love smearing a pat of butter on top, yum!

    Reply
  6. christine karl says

    November 4, 2020 at 11:03 pm

    5 stars
    how much baking powder and baking soda-couldn’t find in video or recipe?Help

    Reply
  7. Angela says

    November 6, 2020 at 2:54 pm

    How much baking soda and baking powder???

    Reply
  8. Laticia says

    November 26, 2020 at 6:09 pm

    Oh no! I waited until Thanksgiving day to make this recipe and there are no ingredient listings for baking soda and baking powder although they are listed in the instructions (with no measurements!)! I see others have asked also but no reply yet. I guess I’ll have to see if I can google similar recipes or figure out something else for my grated zucchini :\

    Reply

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Hi, I'm Vicky, founder and content creator at Mess For Less. If you are looking for play and learning activities for kids, kid friendly food, parenting tips and general family fun, you will find it at Mess For Less. I invite you to learn more about me or drop me a note. Thanks for stopping by!
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