★★★★★

Pumpkin Zucchini Bread

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

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

Click HERE to PIN IT for later!

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 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.

I created a fun little group on facebook and I’d love for you to join in! It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new with Shugary Sweets (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.

Be sure to follow me on Instagram and tag #shugarysweets so I can see all the wonderful SHUGARY SWEETS recipes YOU make!

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

 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!

Connect with Shugary Sweets! 

Be sure to follow me on my social media, so you never miss a post!

Facebook | Twitter Pinterest | instagram

How to make Pumpkin Zucchini Bread:

 

 

Yield: 2 loaves

Pumpkin Zucchini Bread

Prep Time 15 minutes
Cook Time 1 hour

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

Instructions

  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!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**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**

Get My Free Email Course
Become a Better Baker—no more box mixes! Discovery your new “signature” desserts!

Categories:


Posted on September 22, 2016

Comments & Reviews

  1. 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!

    1. 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 🙂

  2. 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

  3. I made this today for a working bee morning tea. Not a crumb left. I had about 1/4 cup walnuts left and rather than waste them I added to this. Was absolutely beautiful. Will definitely make again. 

  4. I have made many batches of this and my grandsons love it! The only change is I add white chocolate chips and skip the frosting. Yummy. Thanks for the great recipe!

  5. My cakes are in the oven, but I added salt afterm noticing it’s absence…also using a bundt pan, added 2 handfuls of thawed frown blueberries (tossed with some flour). Waiting for the timer to go off, but pretty sure of success.

  6. This is a nice bread. I looked at the reviews and saw the comment about there not being any salt and decided to taste the batter after mixing everything except the zucchini to see if I thought it needed it. I did think that something was missing and decided to try 1/2 tsp salt and re-taste. I added another 1/2 tsp and it had a much better flavor. Salt brings out something in sweets and I do feel had I not added the salt it would not have been as good. Thank you for the recipe.

  7. OH MY GOSH, this was the best zucchini recipe ever!!  This bread was more like cake!  I shared it with my parents and co-workers and it was a big hit. This is a keeper…super easy to make and absolutely delicious!  Thank you. Love your website and will be trying more recipes. 

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

  9. 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 🙂

  10. 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!

  11. 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!

  12. 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.

  13. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *