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    Zucchini Pumpkin Bread

    Published: Oct 27, 2020 · Modified: Jul 26, 2022 by Vicky · This post contains affiliate links.

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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.
    Jump to:
    • Why you need to make this zucchini pumpkin bread
    • Ingredients
    • How to make zucchini bread with pumpkin
    • 📖 Recipe
    • Frequently asked questions
    • Related posts

    Why you need to make this zucchini pumpkin bread

    • 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...

    Zucchini Pumpkin Bread

    Ingredients

    • 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 8x4 inch bread pans.

    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 pumpkin and zucchini 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

    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.

    loaf of zucchini pumpkin bread

    📖 Recipe

    Zucchini Pumpkin Bread 12

    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.
    5 from 7 votes
    Print Pin Rate
    Course: bread
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 1 hour hour
    Servings: 16
    Calories: 266kcal
    Author: Vicky

    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.
    • 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

    Nutrition

    Calories: 266kcal | Carbohydrates: 42g | Protein: 4g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 163mg | Potassium: 72mg | Fiber: 1g | Sugar: 23g | Vitamin A: 2440IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg
    Try this Recipe! Pin it for Later.Mention @vickycat or tag #messforless!

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

    Frequently asked questions

    How many zucchini do you need for zucchini bread?

    In my experience, I have found that 2 average sized zucchini will be enough for this recipe.

    Can you freeze 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.

    Is there a gluten free version of this recipe?

    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 posts

    • Zucchini Bread Recipe
    • Easy Zucchini Muffins
    • Corn and Zucchini Instant Pot Soup
    • Zucchini Pecan Bread
    • Zucchini Taco Boats
    Zucchini Pumpkin Bread
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    Reader Interactions

    Comments

    1. Kellie

      August 20, 2022 at 11:03 pm

      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.

    2. Laticia

      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 :\

    3. Angela

      November 06, 2020 at 2:54 pm

      How much baking soda and baking powder???

    4. christine karl

      November 04, 2020 at 11:03 pm

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

    5. Kathryn Donangelo

      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!

    6. Patty at Spoonabilities

      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!

    7. Katie

      October 27, 2020 at 5:50 pm

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

    8. Priya Lakshminarayan

      October 27, 2020 at 5:31 pm

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

    9. Gloria

      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.

    Leave a Reply

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