Pumpkin bread is one of our favorite easy bread recipes, 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 this with a steaming cup of coffee or tea and enjoy! For a little variation, try our Zucchini Pecan Bread.
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If you love the flavor of pumpkin, you need to try this Pumpkin Oatmeal Cookie Recipe.
⭐Why Zucchini Pumpkin Bread Is Awesome
- Great way to use a bumper crop of zucchini, especially if you have been asking, "what do I do with all this zucchini"
- Chocolate chips make it feel like a decadent treat
- Easy to switch things up - add walnuts, a glaze, raisins...
🥣Ingredient Notes
- All-purpose flour - You can also use whole wheat flour.
- Pumpkin pie spice - Adds warmth and richness to the bread.
- Large eggs - Eggs at room temperature will give you the best results.
- White sugar - You can also do a mix of half white sugar and half brown sugar.
- Vegetable oil - Canola oil will also work.
- Canned pumpkin - Make sure to use pumpkin puree and not pumpkin pie filling. You can use pumpkin puree for this Pumpkin Bars Recipe as well.
- Zucchini - Grated, with excess moisture squeezed out.
- Chocolate chips - I used milk chocolate chips, but semisweet and dark chocolate chips would work as well.
📋How To Make Zucchini Bread With Pumpkin
STEP 1: Preheat the oven to 325 degrees F. Spray 2 bread loaf pans with cooking spray. I love these 8x4 inch bread pans.
STEP 2: Wash and dry the zucchini and peel. Grate the zucchini until you have 2 cups. Wrap the grated zucchini is some paper towels and squeeze to remove excess moisture.
STEP 3: In a large bowl, sift together flour, pumpkin pie spice, salt, baking soda, and baking powder.
STEP 4: Beat together eggs, sugar, vegetable oil, pumpkin, and vanilla in a second bowl until mixed.
STEP 5: Pour wet ingredients into the bowl with the dry ingredients and mix until combined.
STEP 6: Gently fold in the zucchini and chocolate chips.
STEP 7: Divide batter between the two greased bread pans.
STEP 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.
STEP 9: Remove from the oven and let the pumpkin and zucchini bread cool before removing them from the pans.
You can see why this quick bread is one of my favorite zucchini pumpkin recipes. It is perfect to enjoy this fall as you curl up with a hot cup of tea and a good book.
👩🏻🍳Expert Tips
Tip 1: You can serve this bread as is or with some butter or cream cheese.
Tip 2: After the zucchini has been grated wrap it in some paper towels and squeeze out any excess moisture. This will keep the bread from becoming soggy.
🤷🏻♀️Recipe FAQs
In my experience, I have found that 2 average-sized zucchini will be enough for this recipe.
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.
To make gluten free zucchini and pumpkin bread, swap out the 3 cups of all purpose flour for 1 ½ cups of rice flour and 1 ½ cups of gluten free flour.
🍞Related Recipes
📖 Recipe
Pumpkin Zucchini Bread Recipe
Ingredients
- 3 cups all-purpose flour
- 1 ½ tablespoons pumpkin pie spice
- 1 teaspoon salt
- 3 large eggs
- 1.5 cups white sugar
- ½ cup vegetable oil
- 1 cup canned pumpkin
- 1 tablespoon vanilla
- 2 cups grated zucchini
- ½ cup chocolate chips
Instructions
- Preheat oven to 325 degrees F. Spray two 8x4 inch bread pans with cooking spray.
- Wash and dry zucchini and peel. Grate the zucchini until you have 2 cups. Wrap the grated zucchini is some paper towels and squeeze to remove excess moisture.
- 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 flour bowl 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 cool before removing them from the pans.
Video
Notes
- You can serve this bread as is or with some butter or cream cheese.
- After the zucchini has been grated wrap it in some paper towels and squeeze out any excess moisture. This will keep the bread from becoming soggy.
Kellie says
The list of ingredients does not include baking powder or baking soda; however, the instructions call for both. I improvised, but it would be great if both could be added to the list of ingredients.
Laticia says
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 :\
Angela says
How much baking soda and baking powder???
christine karl says
how much baking powder and baking soda-couldn't find in video or recipe?Help
Kathryn Donangelo says
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!
Patty at Spoonabilities says
I'll need to make several loaves because just one won't be enough!! Soooo good!
Katie says
Looks delicious, can't wait to try this one!
Priya Lakshminarayan says
I am baking this on repeat! Thank you for this easy recipe.
Gloria says
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.