Pumpkin Zucchini Bread is an incredibly moist, flavorful treat topped with a cinnamon cream cheese frosting. This recipe makes two freezer friendly loves —one for now and one to save for later!
Love pumpkin recipes? Our copycat Starbucks pumpkin scones is simply the best. Everyone raves over this recipe! Or give our easy pumpkin cream cheese muffins a try next, for the ultimate breakfast treat.
Table of Contents
Why this Recipe is Best
You’ve had zucchini bread. You’ve had pumpkin bread. It was only a matter of time before we found a way to combine these two favorite quick bread flavors.
- Zucchini and pumpkin combine for a super moist loaf.
- The batter comes together in one bowl.
- It makes two loaves at once!
- Freeze one to enjoy later or share with a friend.
- A thick layer of cream cheese frosting adds a decadent finish to the sweet pumpkin bread.
A slice of pumpkin zucchini bread with a cup of coffee is exactly how I’d prefer to start just about any day of the week. Enjoy it for breakfast, dessert or anytime of day! Give our homemade pumpkin coffee creamer a try too!
- Shredded zucchini – Here’s a handy guide for how to shred zucchini for this and all of our baked goods made with zucchini.
- Canned pumpkin – Make sure to use the PURE pumpkin, not pumpkin pie mix.
- Sugars- a combination of brown sugar and granulated sugar creates a moist, sweet quick bread.
- Flour- if you struggle with dense or dry bread, be sure to use our guide on how to measure flour correctly!
- Vegetable Oil- used to keep the bread moist!
- Spices – We use a blend of cinnamon, nutmeg, cloves and ginger. Or use this pumpkin pie spice instead of adding each spice to the batter separately.
Pumpkin Zucchini Bread is quick and easy to prepare.
- Mix together the batter ingredients and divide it between two loaf pans.
- Bake the loaves and let them cool while you make the frosting.
- Spread the frosting over the top of the cooled loaves. Slice, serve and enjoy every last bite!
If you won’t be eating both loaves right away, double wrap one in foil and freezer bags and stash it in the freezer. Let pumpkin zucchini bread thaw in the refrigerator before eating.
Not a fan of cream cheese frosting? Make our easy icing recipe instead! Or keep the bread plain!
This pumpkin zucchini loaf will stay good for about 3 months in the freezer. Make sure to double wrap it for best freshness.
You can do it either way. Cream cheese frosting holds up well to freezing so feel free to add the frosting before putting the loaf in the freezer. You can also spread the frosting on the pumpkin bread after thawing if you prefer.
The amount of water in your zucchini bread is partially determined by the water content of the zucchini you use. Using zucchini that’s been frozen and thawed tends to add more water to baked goods. If you use frozen thawed zucchini, I recommend squeezing out some of the excess water with a paper towel before using it in this recipe.
We made our pumpkin zucchini bread in two 9-inch loaf pans. If you use a different size or shape of pan, you will need to adjust the baking time accordingly.
More Fall Baking Recipes
- 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!
- Apple Cider Donuts
- Applesauce Cake
- Pumpkin Streusel Donuts: I could eat these every morning!
Pumpkin Zucchini Bread
For the bread:
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- ⅔ cup vegetable oil
- 4 large eggs
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- 1 Tablespoon cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon ground ginger
- ¾ teaspoon ground nutmeg
- 1 can pure pumpkin 15 ounce
- 2 cups shredded zucchini
For the frosting:
- 4 ounce cream cheese softened
- 2 cups powdered sugar
- 1 teaspoon cinnamon
- 2 Tablespoons milk
- 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.
- 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.
- 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.
- 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!
- How long does this bread keep in the freezer? This pumpkin zucchini loaf will stay good for about 3 months in the freezer. Make sure to double wrap it for best freshness.
- Do I freeze the bread before or after frosting? You can do it either way. Cream cheese frosting holds up well to freezing so feel free to add the frosting before putting the loaf in the freezer. You can also spread the frosting on the pumpkin bread after thawing if you prefer.
- Why is my batter so watery? The amount of water in your zucchini bread is partially determined by the water content of the zucchini you use. Using zucchini that’s been frozen and thawed tends to add more water to baked goods. If you use frozen thawed zucchini, I recommend squeezing out some of the excess water with a paper towel before using it in this recipe.
- What size loaf pan do I need? We made our pumpkin zucchini bread in two 9-inch loaf pans. If you use a different size or shape of pan, you will need to adjust the baking time accordingly.
You didn’t say how much salt we can use?
There is no salt in this recipe.
I also noticed the recipe lacked salt. I added 3/4 teaspoon. Delicious!
Its a delicious recipe but after removing from the oven, it fell as it cooled. Any suggestions? Thanks.
Your mix was too moist, most likely. Mine did the same. I used some shredded zucchini from the summer that I had frozen, and I think I should have squeezed some of the moisture out after if thawed.
Can you make these into bars in a jelly roll pan?
I haven’t tried that yet!
going to make right now , can’t wait to eat !
Amiee do. You have nutritional information posted some where ?
Aimee, can you freeze the bread with the frosting on it. Thank you
I do 🙂
I made this recipe as a cake in a 9×13” pan. I also added walnuts. It is a delicious recipe! Will be making it again for sure!
Did you do the same oven temp & time using a 9×13 pan?
I made this as written, except I reduced the sugar by a third of a cup and added the zest from a mineola. Mmmm-mmmm-mmmm! So dang GOOD!!! The brightness of the citrus is such an unexpected and tasty contrast to all the warm spices. This is the only pumpkin and/or zucchini bread I’ll be making from now on. Thanks for the fabulous recipe!
Have you ever used the mini loaf pans for the recipe?
I just did today and they worked perfectly!
I have made it both with and without salt. Definitely needs the salt. Otherwise, excellent recipe.
You didn’t say how much salt you used?
Can this be stored countertop after or should it be refrigerated ?.
I keep it on the counter, but I suppose some people would argue with the cream cheese frosting it should be refrigerated. So you decide 🙂
When making the pumpkin zucchini bread can I substitute pumpkin pie spice for the spices listed?? And if so how much pumpkin pie spice? Please answer me!! Thanks