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
- 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!