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Pumpkin Zucchini Bread


This bread has a wonderful flavor and every bite is filled with pumpkin, cloves, and a hint of zucchini.

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Rate this recipe 4.4/5 (14 Votes)


  • 2 cups sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 15 oz. can pure pumpkin
  • 1 - 1 1/2 cups grated zucchini
  • 3 cups flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cloves
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • Non-stick Cooking Spray


Servings 2
Preparation time 15mins
Cooking time 85mins


Step 1

Spray the sides and bottom of two 9" x 5" x 3" loaf pans with a non-stick cooking spray; Set aside. In a large bowl, beat the sugar, vegetable oil, and eggs together using an electric mixer on MEDIUM speed until the mixture is combined. Add the pumpkin and zucchini and beat until mixed thoroughly. In a separate bowl, combine the flour, baking soda, salt, baking powder, cinnamon, cloves, and nutmeg. Add the flour mixture to the creamed mixture and beat until completely combined. Spoon the batter into the greased pans. Bake at 350 degrees Fahrenheit for 70 - 75 minutes, or until a wooden toothpick inserted near the center comes out clean. Cool the bread in the pans on wire racks for 10 minutes. Remove the bread from the pans and allow the loaves to cool completely on the wire racks. Wrap the bread and store it.


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