Zucchini Pumpkin Bread

Zucchini Pumpkin Bread

  • Prep: 15 min
  • Cook Time: 45 min
  • Total: 1 hr
  • Serving: 2 Loaves

This zucchini pumpkin bread recipe is a nice alternative to regular pumpkin bread and is even better if the zucchini comes from your own garden!


  • 3 eggs, lightly beaten
  • 2 cups sugar
  • 1 cup canned pumpkin
  • 1 cup butter, melted
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup shredded zucchini


  1. Preheat oven to 350 F. Grease and flour two 9X5 inch loaf pans.
  2. In a mixing bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Mix well.
  3. In a separate bowl, combine ingredients and then gradually add to pumpkin mixture; mix well. Stir in zucchini.
  4. Pour into the two loaf pans. Bake for 45-50 minutes or until bread is golden brown and a toothpick inserted in the center comes out clean. Allow to cool in pan for 10 minutes and then remove to a wire rack.

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