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Pumpkin Zucchini Bread

Sweet and tempting this Zucchini Pumpkin Bread is the perfect late summer quick bread.
A slice of pumpkin zucchini bread with walnuts.

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It’s that time of year again when gardens are overflowing with zucchini, and there’s no better way to embrace this bountiful vegetable than with a mouthwatering treat. So here’s a fresh, delightful Pumpkin Zucchini Bread recipe!

Zucchini bread with walnuts.

Bridging Late Summer and Fall with Pumpkin Zucchini Bread

As the leaves begin to turn and cooler temperatures prevail, you’ll find me baking all the fall goodies. And the aroma of pumpkin and spices wafts through the air into the yard calling everyone in for a mug-up. I am gladly welcoming the upcoming fall season.

Pumpkin bread with walnuts cooling.

But with summer still lingering, this Pumpkin Zucchini Bread offers the best of both worlds. This bread embraces fall’s coziness with a rich pumpkin flavor and a hint of pumpkin pie spice, while also incorporating zucchini’s garden-fresh goodness. The combination is simply divine, allowing you to indulge in the flavors of both seasons.

Various ingredients are shown in bowls on a white background, including pumpkin and zucchini.

What do I need to Make Zucchini Pumpkin Bread

This easy, quick bread doesn’t call for any special ingredients, mostly their pantry ingredients.

  • all-purpose flour
  • baking soda
  • pumpkin pie spice
  • salt
  • brown sugar
  • granulated sugar
  • ½ cup oil
  • egg
  • pumpkin puree, not pumpkin pie filling
  • shredded zucchini (about 2 small)
  • chopped walnuts or pecans (optional)
  • cinnamon or more pumpkin pie spice
  • melted butter

National “Leave a Zucchini on the Neighbor’s Porch Day”

National Zucchini on the Porch Day falls on August 8th each year, celebrating the abundance of zucchini that typically emerges during late summer. The observance encourages gardeners and enthusiasts to share their excess zucchini with friends and neighbors.

A slice of pumpkin zucchini bread with a bite out of it on a plate.

While leaving zucchinis on each other’s porches has become a fun tradition, utilizing this versatile vegetable in delicious recipes like Pumpkin Zucchini Bread takes the celebration to a whole new level. So, as the zucchinis pile up, let’s embark on a culinary adventure and savor the delightful combination of pumpkin and zucchini in this scrumptious bread!

Using Extra Zucchini

If you find you have abundant zucchini, this recipe is an excellent way to put them to good use. By shredding the zucchini and incorporating it into the bread, you can enjoy the seasonal goodness of this vegetable long after the garden has been harvested.

Zucchini bread cooling.

And, of course, you KNOW I have so many zucchini recipes. Like these Double Chocolate Zucchini Muffins or Chocolate Zucchini Bread. Or try this Chocolate Chip Zucchini Bread or Banana Zucchini Bread, and those are both lovely combos!

Need a savory recipe? Try Air Fryer Zucchini Fries. Or these Zucchini Pancakes. Or crispy, crunchy Salt and Pepper Zucchini Chips.

A stack of zucchini bread bars on a cooling rack.

Versatility at Its Finest

Pumpkin Zucchini Bread showcases the versatility of zucchini. As you grate the zucchini and fold it into the batter, its moisture ensures a tender and moist loaf. The mild flavor of zucchini effortlessly blends with the pumpkin and spices, creating a harmonious taste experience that will please both kids and adults alike.

Perfect for Lunches

When life gets busy, having a loaf of Pumpkin Zucchini Bread on hand becomes a lifesaver. Slice it up, and it becomes an excellent addition to packed lunches. You can also make this loaf and freeze it until you need to use for lunches or snacks.

A slice of pumpkin zucchini bread with walnuts.

Making the perfect quick bread

If you’ve never made a quick bread, have no fear! They’re easy and delicious if you follow the rules. Read my full post on How to Make the Best Quick Breads for all my tips and tricks to coaxing the best loaf out of your recipe.

A slice of pumpkin zucchini bread with walnuts.

Pumpkin Zucchini Bread

5 from 51 votes
Sweet and tempting this Zucchini Pumpkin Bread is the perfect late summer quick bread.
Course: Bread, Dessert Recipes
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Servings: 10 Servings
Calories: 411kcal
Author: Laura
Print Recipe


Streusel topping ingredients:

  • ½ cup all purpose flour
  • 1 teaspoon cinnamon
  • ½ cup brown sugar
  • 4 Tablespoons butter melted


  • 1 ¾ cup all purpose flour
  • ½ teaspoon baking soda
  • 2 ½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • cup brown sugar
  • cup granulated sugar
  • ½ cup oil
  • 1 egg
  • cup pumpkin puree
  • 1 ½ cup shredded zucchini about 2 small
  • ¾ cup chopped walnuts or pecans optional


  • Preheat oven to 325º
  • To make streusel, combine first three streusel ingredients, then mix in butter until crumbly, and set aside
    A white bowl of streusel.
  • In a small mixing bowl, combine flour, baking soda, pumpkin pie spice, and salt and set aside.
    A marble surface holding a bowl of flour, cinnamon, and nutmeg for making pumpkin zucchini bread.
  • In a larger bowl, whisk both sugars, and oil together
    Glass bowl with wet ingredients for zucchini pumpkin bread.
  • Add pumpkin and egg and whisk until smooth
    A mixing bowl with eggs and pumpkin in preparation for baking pumpkin bread.
  • Stir in zucchini
    Zucchini with pumpkin bread wet ingredients tossed in a bowl.
  • Add dry ingredients, and stir until just combined
    A glass bowl with pumpkin and zucchini bread ingredients.
  • Fold in walnuts or pecans if using
    A bowl filled with zucchini pumpkin batter and walnuts on top.
  • Pour batter into a greased 9×13 loaf pan
    Quick bread batter in a loaf pan.
  • Top with streusel
    A pumpkin zucchini bread with a crumble topping.
  • Bake in preheated oven for 75 minutes, or until toothpick inserted in center of loaf comes out clean
  • Remove from oven and let cool 10 minutes
  • Loosen edges of loaf from pan with a butterknife or icing spatula, and remove from pan to finish cooling on a wire rack.
    A pumpkin bread sitting on a cooling rack.


Serving: 1slice | Calories: 411kcal | Carbohydrates: 50g | Protein: 5g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 164mg | Potassium: 187mg | Fiber: 2g | Sugar: 26g | Vitamin A: 2747IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 2mg
laura sampson

About Laura

Laura is on a mission to teach modern family oriented women how to make old-fashioned foods new again. A wife and mom of 3 boys, Laura understands the struggles of trying to serve a home-cooked meal each night. She provides recipes and cooking hacks for busy moms to create dishes they may think take more time or skill than they have to make. Read more...

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