Rating: 5 stars
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This pumpkin zucchini bread is the perfect marriage of classic pumpkin bread and zucchini bread. Zucchini helps keep the bread tender and moist, while canned pumpkin gives it an orange hue that carries the flavor of pumpkin pie spice for a touch of fall.

EatingWell.com, August 2022


Credit: Will Dickey

Recipe Summary

15 mins
2 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.

  • Whisk pumpkin, oil, sugar, eggs and vanilla together in a medium bowl. Fold in zucchini. Fold in all-purpose flour, pastry flour, pumpkin pie spice, baking soda, baking powder and salt just until combined. 

  • Pour the batter into the prepared pan. Sprinkle with pecans (or pepitas), if desired. Bake until a wooden pick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Let cool in the pan on a wire rack for 10 minutes. Run a knife along the edges of the pan to remove the loaf; place on the rack to cool completely, about 1 hour.

To make ahead

Store airtight at room temperature for up to 2 days or freeze for up to 3 months. 

Nutrition Facts

1 slice
218 calories; protein 4g; carbohydrates 27g; dietary fiber 2g; sugars 10g; added sugar 8g; fat 11g; saturated fat 1g; mono fat 6g; poly fat 3g; cholesterol 31mg; vitamin a iu 1671IU; vitamin b3 niacin 1mg; vitamin c 4mg; vitamin d iu 7IU; vitamin e iu 3IU; folate 40mg; vitamin k 9mg; sodium 216mg; calcium 68mg; iron 1mg; magnesium 37mg; phosphorus 73mg; potassium 137mg; zinc 1mg; omega 3 fatty acid 1g; omega 6 fatty acid 2g; niacin equivalents 1mg; selenium 6mcg.