Pumpkin Zucchini Bread

Linda Dickason


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! Ha! Ha! 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!


★★★★★ 2 votes

15 Min
1 Hr


Add to Grocery List

  • 3
    eggs, beaten
  • 1 c
    vegetable oil
  • 2 c
  • 3 tsp
  • 1 c
    pureed zucchini
  • 1 c
    pumpkin, canned
  • 3 c
  • 1 tsp
  • 1 tsp
    baking soda
  • 3 tsp
  • 1/4 tsp
    baking powder
  • 1/2 to 1 c
    chopped nuts, optional

How to Make Pumpkin Zucchini Bread


  1. Preheat oven to 325 degrees.
  2. Puree zucchini. Slice off end where stem was and then cut into small chunks and place in blender until pureed. Unless seeds have become very large, I typically puree the whole zucchini; seeds, skin and meat. When harvesting zucchini from the garden, I set aside amount I need for the recipe and then put 1 to 2 cups into freezer ziploc bags for future recipes. 1 CUP ZUCCHINI IS NEEDED FOR THIS RECIPE. (Regular zucchini bread is 2 cups pureed zucchini - no pumpkin.)
  3. Mix together:
    Beaten eggs, vegetable oil, sugar, and vanilla.
  4. Stir in:
    1 Cup pureed zucchini and
    1 Cup pumpkin
  5. Mix together and then add to liquids:
    Flour, salt, baking soda, cinnamon, and baking powder.
  6. Stir in nuts if desired.
  7. Spray 2 loaf pans and pour batter evenly between pans.
  8. Bake for 1 hour or until knife inserted in middle comes out clean. Let cool in pans for 10-15 minutes before removing from pans to wire racks.

Printable Recipe Card

About Pumpkin Zucchini Bread

Main Ingredient: Bread
Regional Style: American

Show 7 Comments & Reviews

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