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.
This recipe is already a favorite of mine. Throw the bakery bread away and make this recipe!
Pumpkin Zucchini bread makes a wonderful bundt 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.
I have made this recipe using canned pumpkin(not pumpkin pie filling). Our fresh garden pumpkin are still not quite ripe.
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 Pumpkin Pie recipe. Use this method for prepping fresh pumpkin for all kinds of pumpkin recipes.
I made Pumpkin Zucchini Bread again last next week I loved it so much. 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. All. By. Myself! It was delicious! I have mentioned before that when it comes to quick breads, I have no self-control!
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!
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.
The maple syrup called for in this recipe can be replaced with either sugar or raw honey if you prefer.
I love Organic pure Maple syrup for baking.
- It adds a lovely warm almost caramel touch to this recipe.
- It is lower on the glycemic scale than white sugar.
- Maple syrup also has beneficial properties that I like to include in our diet.
- It’s still a sweetener to use with restraint. But I prefer it’s flavor and properties much more than processed sugar.
- It’s expensive! I buy mine at Costco because it is much cheaper there.
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 (or cake) Recipe Notes:
This recipe is easy as most quick bread recipes are. Follow the simple instructions and enjoy a yummy treat.
TIPS for the perfect loaf:
- Do NOT overbake or underbake! Use the toothpick test to determine the doneness of this (and all) quick breads. Your oven timer will not tell you when it’s properly baked. It’s easy to think it can go a few minutes longer. 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!
- Zucchini changes over the course of the growing season. If you have very young tender zucchini it may be too wet and need the dejourger method of preparation. As the season ages, so does zucchini. Zucchini becomes coarser textured and drier throughout the season.
- If your zucchini is old-Shred the zucchini fine and don’t bother pulling out the liquid.(there won’t be much). If you try to use old hard-rinded dried out zucchini the results will tell in any zucchini bread recipe. Make pumpkin bread instead or put your older zucchini in a casserole like Zucchini Tomato casserole instead but take the hard rind off!
- If you use fresh pumpkin rather than canned, watch the consistency of the batter. If it looks really loose (it should be like a very lumpy pancake batter) add in a SMALL amount of flour and be diligent with the toothpick test to make sure the loaves are properly baked.
- Last, if you are using your frozen shredded zucchini (here’s how to freeze your own zucchini). Defrost the zucchini to room temperature. Lightly squeeze it out and use as fresh.
- SERVING TIP: Freezing a couple of loaves is a handy way to come up with a fast, delicious Breakfast or snack. Company show up? Pull a loaf out of the freezer and let it sit out a few minutes. Do not microwave if frozen. 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.Enjoy this delicious loaf (or cake).
Happy baking! If you have questions or comments I would love to hear them!
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Pumpkin Zucchini Bread:
- Preheat oven to 325 degrees F.
- Grease one 10 inch bundt pan or two 9 x 5 loaf pans ( I use coconut oil and do not flour the pans)
- Mix flour, pumpkin pie spice, baking soda, and baking powder together in a large bowl.
- 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
- Stir in the zucchini and walnuts with a large mixing spoon.
- Add the flour mixture into the Zucchini mixture a third at a time, stir until combined. Repeat until the flour mixture is incorporated.
- Divide batter into the oiled baking dishes.
- Bake in the preheated oven until cake is lightly browned and a toothpick inserted into the center comes out clean, about 60 minutes.
- Allow to cool 10 to 20 minutes before removing from pans to finish cooling.
- 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 cream cheese frosting:
- Whisk together the sugar and spice.
- Add the vanilla, almond extract and heavy cream
- 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.