Pumpkin Zucchini Bread

Pumpkin Zucchini Bread is an incredibly moist, flavorful treat topped with a cinnamon cream cheese frosting! Makes TWO freezer friendly loaves!

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Pumpkin Zucchini Bread is an incredibly moist, flavorful treat topped with a cinnamon cream cheese frosting! Makes TWO freezer friendly loaves!

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I have a confession. I already have made my Pumpkin Scones recipe twice and have two other (NEW) pumpkin recipes ready to share! It’s true. I’m obsessed.

Back in July, my zucchini crop was overflowing. It was so abundant that I was not only giving zucchini away, but I was baking nearly EVERY SINGLE DAY for weeks. My freezer is still packed with some of these delicious breads and muffins!

But, I knew eventually ya’ll would get sick of zucchini…so I moved on last month…to these chocolate cookies, this chicken chowder, and a couple of fudge recipes.

Pumpkin Zucchini Bread is an incredibly moist, flavorful treat topped with a cinnamon cream cheese frosting! Makes TWO freezer friendly loaves!

Little did you know, I saved the mother of all zucchini recipes for NOW. I’ve combined the use of zucchini with my favorite fall flavor: PUMPKIN, to create the most delicious, moist bread ever.

And if that wasn’t enough, the cinnamon cream cheese frosting on top will make you swoon.

So…tell me….do you love pumpkin recipes? Or are you like my husband who is waiting for pumpkin season to be over so I can start pulling out the peppermint?

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Pumpkin Zucchini Bread is an incredibly moist, flavorful treat topped with a cinnamon cream cheese frosting! Makes TWO freezer friendly loaves!

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Pumpkin Zucchini Bread

Yield: 2 loaves

Prep Time: 15 minutes

Cook Time: 60 minutes

Pumpkin Zucchini Bread is an incredibly moist, flavorful treat topped with a cinnamon cream cheese frosting!

Ingredients:

For the bread:

  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 2/3 cup canola oil
  • 4 large eggs
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 Tbsp cinnamon
  • 1/2 tsp ground cloves
  • 1 tsp ground ginger
  • 3/4 tsp ground nutmeg
  • 1 can (15 oz) pure pumpkin
  • 2 cups shredded zucchini

For the frosting:

  • 4 oz cream cheese, softened
  • 2 cups powdered sugar
  • 1 tsp cinnamon
  • 2-4 Tbsp milk

Directions:

  1. Preheat oven to 350°F. Spray two 9-inch loaf pans generously with baking spray, and line the bottom of the pans with parchment paper. Set aside.
  2. In a large mixing bowl, combine sugar, oil, and eggs until blended. Add in flour, baking soda, baking powder, cinnamon, cloves, ginger, nutmeg and canned pumpkin. Mix just until blended. Fold in shredded zucchini.
  3. Divide batter evenly between the two loaf pans. Bake for about 60-70 minutes, until toothpick poked in center of bread comes out clean. Remove from oven and cool 5 minutes in pan. Remove from pan and cool completely on wire rack.
  4. For the frosting, beat the cream cheese with powdered sugar, cinnamon, and milk. Add more/less milk for desired consistency. Spread over cooled bread. ENJOY!

MAKING THIS RECIPE? Share it with me on Instagram using the hashtag #ShugarySweets so I can see what you're cooking up in the kitchen!

Love pumpkin recipes? Here are some of my favorites on the blog…

pumpkin-hand-pies-4

Pumpkin Hand Pies: easy to bake, and perfect for the holidays!

pumpkin-magic-cake-1

Pumpkin Magic Cake: you’re going to love how the layers separate magically in this recipe!

pumpkin-streusel-donuts-2

Pumpkin Streusel Donuts: I could eat these every morning!

If you love today’s Pumpkin Zucchini Bread recipe, here are some recipes from my friends you may enjoy:

Pumpkin Zucchini Bread is an incredibly moist, flavorful treat topped with a cinnamon cream cheese frosting! Makes TWO freezer friendly loaves!

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

12 comments on “Pumpkin Zucchini Bread”

  1. This sounds delicious! I love pumpkin and zucchini bread, I cant wait to try them together!

  2. Love that you get 2 loaves from this recipe! One to enjoy now and freeze one for later (if it doesn’t get devoured first, right?! haha The cinnamon cream cheese frosting sounds divine!

  3. oh no, I could eat pumpkin all year round, especially with that cinnamon frosting…YUM

  4. My whole family loves zucchini bread and pumpkin pie, so I bet they’d like this bread too. I’ll have to pin it to try soon. Thanks for sharing.

  5. Mir

    The moisture level (in a good way) must be through the roof with both pumpkin and zucchini. I love this idea to combine them. I would eat this whole thing, seriously. Could not resist!

  6. love the combination of the summer flavors and the fall ones

  7. I so adore pumpkin and am drowning in drool right now – loving the double veggie action in this loaf – I so wish I had a slice (or 5) to help this afternoon slump!

  8. Elle

    I made these and they are absolutely moist and delicious! I will definitely be making these again 🙂 I also made mini muffins and normal muffins; the minis were good but the batter stuck to the paper liners for the regular sized muffins. So as an FYI, if you want muffins just spray the pan 🙂

  9. Laurie

    Unfortunately this recipe did not include salt…..need I say more???  Wish I would have noticed before I wasted the ingredients and time.   

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