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pumpkin zucchini bread

Pumpkin Zucchini Bread Recipe

Make a yummy fall bread to enjoy the flavors of the season!

Course Breakfast
Cuisine American
Keyword Pumpkin Zucchini Bread Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 servings
Calories 481 kcal
Creator Merissa

Ingredients

  • 1 cup pumpkin puree
  • 1 ½ cups zucchini shredded
  • 3 eggs room temperature
  • 1 cup brown sugar packed
  • 1 cup granulated sugar
  • 1 cup butter melted
  • 1 Tablespoon vanilla extract
  • 3 cups all-purpose flour (Can use Gluten Free Flour)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 Tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup chopped walnuts (optional)

Instructions

  1. In a large bowl combine; butter, canned pumpkin, eggs, zucchini, sugars, and vanilla extract.

  2. In a separate bowl stir together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.

  3. Add flour mixture to wet ingredients a little at a time until thoroughly combined. Stir in walnuts if you are adding them.

  4. Pour into two greased and floured loaf pans. Bake for 45-50 minutes at 350 degrees F or until toothpick inserted into center comes out clean.

  5. Allow to cool in pan 10-15 minutes. Remove from pan and finish cooling on wire rack.

Nutrition Facts
Pumpkin Zucchini Bread Recipe
Amount Per Serving
Calories 481 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 5g
Cholesterol 82mg27%
Sodium 360mg16%
Potassium 215mg6%
Carbohydrates 63g21%
Fiber 3g13%
Sugar 36g40%
Protein 7g14%
Vitamin A 3748IU75%
Vitamin C 4mg5%
Calcium 73mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.