Zucchini Pumpkin Bread

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!

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.

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.

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

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

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

Gently fold in the zucchini and chocolate chips.

Divide batter between the two greased bread pans.

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.

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

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

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.

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.

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

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