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Pumpkin Zucchini Bread (or cake)

Pumpkin Zucchini Bread is one of the best things about Fall. Combining warm rich pumpkin and zucchini together creates a moist rich breakfast or dessert. I look forward every year to new ways to use up the harvest in our garden.

Pumpkin Zucchini Bread
Pumpkin Zucchini Bread

This recipe is already a favorite of mine. Throw the bakery bread away and make this recipe!

Pumpkin Zucchini bread also makes a wonderful zucchini cake. I made this recipe first as this cake.

The rich Pumpkin spice cream cheese frosting adds the extra bit of decadence a good cake needs. Our family went wild for it.

Pumpkin Zucchini Bread
Moist and rich pumpkin zucchini bread makes a dense cake with a delicious pumpkin spice cream cheese frosting.

More Zucchini Breads You may Enjoy:

I made Pumpkin Zucchini Bread again last week. I wanted to freeze a few zucchini bread loaves.

This bread needs no frosting. The flavor is so good I pretty much single-handedly wiped out this loaf.

Pumpkin Zucchini Bread
Pumpkin Zucchini Bread

The second loaf I frosted and allowed Dave a piece or two 🙂  Seriously this frosting is delicious.

Adding the pumpkin pie spice (I have a LARGE container of it) to the frosting adds Fall flavor in spades!

Pumpkin Zucchini Bread
Pumpkin Zucchini Bread frosted

Look at the rich warm pumpkin color and those yummy bits of zucchini in the bread. Heaven!

The frosting is completely optional. I hope you will try the bread by itself to see how well it stands alone. Ditching the frosting will save you calories and up the healthy level of this quick bread quite a bit.

Organic pure Maple syrup for baking:

The maple syrup called for in this recipe can be replaced with either sugar or raw honey if you prefer.

Maple Syrup Advantages:

  1. It adds a lovely warm almost caramel touch to this recipe.
  2.  It is a little lower on the glycemic scale than white sugar.
  3. I prefer it’s flavor and properties much more than processed sugar.

That said, Maple syrup is expensive. I suggest you buy it at Costco.

You can replace all the sugar in this recipe with either honey or maple syrup but the dry ingredients may have to be adjusted.

Pumpkin Zucchini Bread

Zucchini Cake:

This recipe easily makes into a bundt cake

  • Make the recipe
  • Grease a 10 inch bundt pan
  • Bake as directed
  • Use the toothpick test to determine doneness.
  • Cool completely before frosting.

Pumpkin Zucchini Bread Recipe Notes:

This IS an easy zucchini bread recipe. Don’t let the tips section throw you. If you are familiar with making quick breads just skip it. The tips are for bakers that haven’t worked with zucchini or made quick breads in the past.

TIPS for the perfect loaf:

  1. Do NOT overbake or underbake. Use the toothpick test to determine the doneness of this (and all) quick breads.
  2. Your oven timer will not tell you when it’s properly baked. It’s easy to think it can go a few minutes longer.
  3. You will wind up with a drier bread. BUT you want that toothpick clean or your bread will be too heavy and dense.

The baking minutes in this recipe work well in MY oven. Be sure to set your timer as directed and then test the bread. Different (wetness of) zucchini and pumpkin will also change the recipe time!

Working with Garden Zucchini:

Zucchini changes over the course of the growing season.

  1. If you have very young tender zucchini it may be very wet. To work with zucchini that is full of moisture put it in a bowl with a teaspoon or sugar or salt and let it sit for 20 minutes or so. Now squeeze out the moisture and continue the recipe.
  2. As the season ages, so does zucchini. Zucchini becomes coarser textured and drier throughout the season.
  3. If your zucchini is old: Shred the zucchini fine and don’t bother pulling out the liquid.(there won’t be much).
  4. REALLY Old hard-rinded, dried out zucchini will produce a dry zucchini bread. Put your older zucchini in a casserole like Zucchini Tomato casserole instead but take the hard rind off!
  5. Last, if you are using your frozen shredded zucchini Defrost the zucchini to room temperature. Lightly squeeze it out and use as fresh.

Fresh Pumpkin tips:

If you have fresh pumpkin and want to use them I have a quick tutorial on how to prepare fresh pumpkin for recipes in this Processing Pumpkin Tutorial. Use this method for prepping fresh pumpkin for all kinds of pumpkin recipes.

  1. If you use fresh pumpkin rather than canned,  watch the consistency of the batter. Your batter should be like a very lumpy pancake batter.
  2. If the batter is loose add in a SMALL amount of flour and be diligent with the toothpick test to make sure the loaves are properly baked.

Freezing Your Loaves :

  1.  Freeze a couple of loaves for a delicious out of season Breakfast, dessert or party snack.
  2. Instructions are included in the notes section of your printable recipe card below.
  3. TIP: Do not microwave frozen zucchini bread. it will tend to dry out. Thaw the loaf on the counter. You can cut it partially frozen and let it quickly defrost on a platter if necessary.

Happy baking! If you have questions or comments I would love to hear them!

Pumpkin Zucchini Bread
Yield: 24 slices

Pumpkin Zucchini Bread (or cake)

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

This zucchini bread recipe Combines warm rich pumpkin and zucchini. A beautiful rich, moist Fall breakfast or dessert. 

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1 1/2 tablespoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 eggs Large
  • 1 cup white sugar
  • 1 Cup maple syrup
  • 1/2 cup melted coconut oil
  • 1 cup canned pumpkin
  • 2 tsp. vanilla extract
  • 1 tsp.almond extract
  • 3 cups grated zucchini
  • 1 cup chopped walnuts (optional)

For the Pumpkin Spice Frosting:

  • 2 Cups confectioners sugar
  • 2 Tablespoons heavy cream (Or more to adjust the consistency)
  • 2 tsp. Pumpkin pie spice (or equivalent)
  • 1 tsp. vanilla
  • 1/2 tsp. almond extract

Instructions

  1. Preheat oven to 325 degrees F.
  2. Grease one 10 inch bundt pan or two 9 x 5 loaf pans ( I use coconut oil and do not flour the pans)
  3. Mix flour, pumpkin pie spice, baking soda, and baking powder together in a large bowl.
  4. With an electric mixer, Beat eggs, maple syrup,sugar, melted coconut oil, pumpkin, vanilla and almond extracts together in a second bowl until mixture is thick and pale yellow
  5. Stir in the zucchini and walnuts with a large mixing spoon.
  6. Add the flour mixture into the Zucchini mixture a third at a time, stir until combined. Repeat until the flour mixture is incorporated.
  7. Divide batter into the oiled baking dishes.
  8. Bake in the preheated oven until cake is lightly browned and a toothpick inserted into the center comes out clean, about 60 minutes.
  9. Allow to cool 10 to 20 minutes before removing from pans to finish cooling.
  10. Invert onto cooling rack and then quickly turn the loaves or cake right side up and finish cooling on the rack to room temperature.

For the Pumpkin spice frosting:

  1. Whisk together the sugar and spice.
  2. Add the vanilla, almond extract and heavy cream
  3. Whisk until combined. Now ADD more cream as needed(by tablespoons) to get a good pouring consistency. You want the frosting thick enough to stay on the cake but loose enough to easily spread on the cake with just a bit of ridging down the sides.

Notes

To Make This Recipe into a Zucchini Cake:

  • Make the recipe
  • Grease a 10 inch bundt pan
  • Bake as directed
  • Use the toothpick test to determine doneness.
  • Cool completely before frosting.

To Freeze This Recipe:

  1. Cool the loaves completely
  2. Wrap the bread in plastic wrap tightly with no air bubbles.
  3. Double wrap in foil
  4. Label the foil with recipe name and date.
  5. Freeze up to 6 months.

To Defrost:

  1. Let the loaves sit on your counter of in the fridge until room temperature.
  2. Remove wrappings and slice.
  3. NOTE: Do NOT unwrap your frozen loaf and microwave to defrost. It will dry out.

Nutrition Information

Yield

24

Serving Size

1

Amount Per Serving Calories 267Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 25mgSodium 86mgCarbohydrates 43gFiber 1gSugar 27gProtein 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Pin it:

Pumpkin Zucchini Cake-Pin Image
Pumpkin Zucchini Bread is one of the best things about Fall. Combining warm rich pumpkin and zucchini together creates a moist rich breakfast or dessert.
Pumpkin Zucchini Bread-Pin Image
Pumpkin Zucchini Bread is one of the best things about Fall. Combining warm rich pumpkin and zucchini together creates a moist rich breakfast or dessert.

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Marie

Wednesday 21st of October 2020

The frosting is called Pumpkin Spice Cream Cheese Frosting. However, there is no cream cheese listed in the ingredients. Was is inadvertently omitted? I’m going to be making it soon, as written. The cake is done and it smells delicious!

Diane

Wednesday 21st of October 2020

Hi Marie, Thanks for pointing this out. I changed the topping but forgot to update the title. I'm so sorry. I'll update the title. I like this recipe best with the ingredients and method listed. Please let us know what you think. I'm glad the cake turned out well. I LOVE this zucchini recipe. All the best!

Myrna Simon

Thursday 17th of September 2020

With What can i replace coconut oil?

Diane

Thursday 17th of September 2020

Hi Myna, You can use softened butter or any flavorless oil. We would prefer avocado oil for its health benefits or a flavorless canola. Please let us know how this recipe turns out for you.

Nicole Bedard

Wednesday 9th of November 2016

Perfection! Absolute perfection!

Diane

Wednesday 9th of November 2016

Nicole, Thank you so much!

Yum Girl

Monday 3rd of October 2016

Welcome to Yum Goggle! We are following you on all social media platforms and hope you will follow us back. We will try our best to tag you each time we promote your posts. Kelli at YG!

Diane

Monday 3rd of October 2016

Thank you Yum goggle!

Desteny

Friday 30th of September 2016

Mmmm! I have pumpkin puree and grated zucchini in my freezer right now! I think I'm gonna celebrate the arrival of October by pulling both out and trying this recipe. Thanks for sharing!

Diane

Friday 30th of September 2016

Hi Desteny, Enjoy! Please come back and tell us your experience with this recipe. Thanks for dropping by. Have a great day!

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