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.
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!
Ingredient Notes
- 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.
Easy Instructions
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!
Recipe FAQs
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
- Pumpkin Bars
- Applesauce Cake
- Pumpkin Streusel Donuts: I could eat these every morning!
Easy Quick Bread Recipes
See all Breads recipes
Pumpkin Zucchini Bread
Ingredients
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
Instructions
- 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!
Notes
- 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.
Can you post a gluten free version…is that possible???
THIS IS AWESOME BREAD,GREAT FLAVOR,TEXTURE SMELL!
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.
So glad you loved it 🙂
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!
Skip the frosting??? WHAT??? 🙂 Love the addition of white chocolate chips! Glad you enjoy the recipe!
How much pumpkin pie spice could be substituted for the spices listed?
I am wondering if it would be ok to use vegetable oil instead? I don’t have canola on hand?
Yes that works just fine 🙂
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.
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.
Made this recipe and it was awesome……no salt needed!!
Yes!
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.
Unfortunately this recipe did not include salt…..need I say more??? Wish I would have noticed before I wasted the ingredients and time.
I make this all the time and it turns out just fine!
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 🙂
So glad you loved the recipe 🙂
Yum! This looks so moist!
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!
love the combination of the summer flavors and the fall ones
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!
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.
oh no, I could eat pumpkin all year round, especially with that cinnamon frosting…YUM
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!
This sounds delicious! I love pumpkin and zucchini bread, I cant wait to try them together!