Enjoy a slice of this Pumpkin Zucchini Bread any time of day. Sweet, moist, and packed with fall flavor, it is an epic combination of two tasty quick breads. Everyone raves over this bread!
You can either make two large loaves or six mini loaves. Perfect for sharing with friends, or freezing to have on hand for the whole holiday season.
Why you need to make this zucchini pumpkin bread:
With both pumpkin and zucchini, not only is the bread super moist, it has the nutrients from both vegetables.
It smells like heaven while it is baking. Gotta love those warm fall scents wafting through the air!
No mixer required, just a good whisk. You can pop the bread in the oven in about 15 minutes.
You can make two large loaves or six mini loaves. It’s a perfect bread for sharing! I like to make one large loaf and three minis.
Hello, the frosting! Who can resist a slice of pumpkin bread drizzled with cinnamon cream cheese icing? Of course, even if you don’t add it, this bread is simply divine!
HOW TO MAKE PUMPKIN ZUCCHINI BREAD
PREP: Wash and grate your zucchini. No need to peel, but you can if you prefer. Spray 2 9×5″ loaf pans with cooking spray. (I like to line the bottom with parchment.) Preheat oven to 325°.
DRY INGREDIENTS: Combine flour, baking soda, baking powder, salt, cinnamon, and cloves in a small bowl. Whisk and set aside.
WET INGREDIENTS: In a large bowl, whisk together the eggs, sugar, oil, pumpkin puree, and grated zucchini. Stir in the dry ingredients just until combined.
BAKE: Divide batter evenly between the prepared pans. Bake at 325 degrees for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
COOL: Let the loaves cool in the pans for about 10 minutes, then carefully invert and place on wire racks to cool completely. (If using disposable pans, you can just let the loaves cool completely in the pan.)
GLAZE: Whisk together all ingredients until smooth, adding milk as needed. Drizzle over the tops of the loaves, letting the icing run down the sides.
VARIATIONS:
Instead of icing, you can sprinkle the batter with cinnamon sugar or coarse sugar before popping the loaves in the oven.
For a less sweet bread, you can completely omit the icing, it’s still sinfully delicious!
Toss in some chocolate chips, butterscotch chips, or cinnamon chips.
For some tasty crunch, add a cup of chopped pecans, or walnuts. You could even add some pepitas.
Switch up the spices to your liking. Feel free to add nutmeg and ginger.
This bread is still tasty made with half whole wheat flour.
How to store leftover zucchini pumpkin bread?
This bread will last at room temperature for 3-4 days. You can store it in the refrigerator if you want it to last 5-6 days. Just place it in an airtight container.
You can also freeze the bread for up to 5 months. I recommend freezing it before you add the icing. Wrap it in plastic wrap and place in a Ziplock bag. You can even prepare the icing and freeze it in a ziplock bag.
When you are ready to serve, let it the bread and icing thaw at room temperature. Drizzle the icing over the bread, then slice and serve!
This freezer-friendly zucchini pumpkin bread is the perfect fall quick bread! Packed with fall flavors and topped with a cinnamon cream cheese icing, it is out of this world delicious.
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This is my new favorite zucchini bread recipe. It is so easy! No mixer needed so saves on cleanup! And it is very, very good! My husband and I almost ate a whole loaf!
I made one large loaf and 3 small ones to give away and I am printing the recipe to give along with the bread! I think everyone will like this bread once they try it. Thanks for a great recipe.
I love that you are sharing it with friends. And I agree, it is one of the tastiest ways ever to enjoy zucchini. The cream cheese frosting makes it hard to resist!
I haven’t personally tried it in a Bundt pan yet, but it should work as long as you have a large (12 cup) bundt pan. I think the cooking time would be similar, but check it early just to make sure it doesn’t overbake. Let me know how it works!
This is my new favorite zucchini bread recipe. It is so easy! No mixer needed so saves on cleanup! And it is very, very good! My husband and I almost ate a whole loaf!
I made one large loaf and 3 small ones to give away and I am printing the recipe to give along with the bread! I think everyone will like this bread once they try it. Thanks for a great recipe.
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I love that you are sharing it with friends. And I agree, it is one of the tastiest ways ever to enjoy zucchini. The cream cheese frosting makes it hard to resist!
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Will a bunt pan work?
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I haven’t personally tried it in a Bundt pan yet, but it should work as long as you have a large (12 cup) bundt pan. I think the cooking time would be similar, but check it early just to make sure it doesn’t overbake. Let me know how it works!
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Used my garden zucchini I had saved and used it in this, so good! Loved that I was able to use it in a fall recipe. Loved the way it turned out.
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So happy to hear you could use your own zucchini, that’s always a bonus!
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Cream cheese icing on top of pumpkin zucchini is the best. They are sweet and tasty. Highly recommended!
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I agree, you can’t go wrong with cream cheese icing!
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