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.
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.

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.
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
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Preheat oven to 325 degrees F. Spray two 8x4 inch bread pans with cooking spray.
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Wash and dry zucchini and peel. Grate the zucchini until you have 2 cups.
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In a large bowl, sift together flour, pumpkin pie spice, salt, baking soda, and baking powder.
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Beat together eggs, sugar, vegetable oil, pumpkin, and vanilla in a second bowl until mixed.
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Pour wet ingredients into the flour bowl and mix until combined.
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Gently fold in the zucchini and chocolate chips.
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Divide batter between the two greased bread pans.
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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.
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Remove from oven and let cool before removing them from the pans.
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

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.
Priya Lakshminarayan says
I am baking this on repeat! Thank you for this easy recipe.
Katie says
Looks delicious, can’t wait to try this one!
Patty at Spoonabilities says
I’ll need to make several loaves because just one won’t be enough!! Soooo good!
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!
christine karl says
how much baking powder and baking soda-couldn’t find in video or recipe?Help
Angela says
How much baking soda and baking powder???
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 :\