Pumpkin Zucchini Bread is an incredibly moist, flavorful treat topped with a cinnamon cream cheese frosting! Makes TWO freezer friendly loaves!
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!
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 zucchini 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?
Pair this bread with a big cup of cold brew coffee for the perfect treat.
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Love pumpkin recipes? Here are some of my favorites on the blog…
Pumpkin Hand Pies: easy to bake, and perfect for the holidays!
Pumpkin Magic Cake: you’re going to love how the layers separate magically in this recipe!
Pumpkin Streusel Donuts: I could eat these every morning!
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How to make Pumpkin Zucchini Bread: