pumpkin zucchini bread

Name: Pumpkin Zucchini Bread
Prep time: 25 min
Cook time: 1 h
Yield: 16
Cuisine: American
Ingredients: 2 medium zucchini; 3 large eggs, beaten; 1 cup(s) vegetable oil; 2 cup(s) granulated sugar; 3 teaspoon(s) vanilla extract; 1 cup(s) canned pumpkin; 3 cup(s) all-purpose flour; 1 teaspoon(s) salt; 1 teaspoon(s) baking soda; 3 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) baking powder; 1/2 - 1 cup(s) chopped nuts, optional

(3 RATINGS)

336 Pinches 14 Photos

Linda Dickason

Loveland, CO

Updated on Jun 5, 2025

This was always a family favorite growing up. But since I only like French-cut green beans and corn, seeing green in my bread was always a little disconcerting. My secret to moist zucchini bread is to puree the zucchini. Also, that way, I don't have to see anything green in my delicious bread. Every fall I add pumkin in place of half of the pureed zucchini for a fall favorite everyone in my family looks forward too.

Rate

Blue Ribbon Recipe

Neither the pumpkin nor the zucchini are overpowering in this pumpkin zucchini bread recipe. They blend beautifully. There's a hint of warm spices from the cinnamon in this tender and delicious quick bread. We loved a slice plain, but it was even better with a smear of good butter.

— The Test Kitchen

prep time 25 Min

cook time 1 Hr

method Bake

yield 16 serving(s)

Ingredients

2 medium zucchini
3 large eggs, beaten
1 cup vegetable oil
2 cups granulated sugar
3 teaspoons vanilla extract
1 cup canned pumpkin
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons ground cinnamon
1/4 teaspoon baking powder
1/2 - 1 cups chopped nuts, optional

How To Make pumpkin zucchini bread

Test Kitchen Tips

For easy removal, we sprayed our pans and placed a parchment hammock in the pan.

Step 1

Preheat oven to 325 degrees F.

Step 2

Puree zucchini. Slice off the end where the stem was and then cut into small chunks. Place in blender and puree. No need to peel the zucchini. 1 cup of zucchini puree is needed.
Step 3

Mix together beaten eggs, vegetable oil, sugar, and vanilla.
Step 4

Stir in 1 cup pureed zucchini and 1 cup pumpkin.
Step 5

In a small bowl, mix together flour, salt, baking soda, cinnamon, and baking powder.
Step 6

Add the dry mixture to the wet ingredients.
Step 7

Stir in nuts if desired.
Step 8

Spray 2 loaf pans and pour batter evenly between pans.
Step 9

Bake for 1 hour or until knife inserted in middle comes out clean.
Step 10

Let cool in pans for 10-15 minutes before removing from pans to wire racks.
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