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!


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


  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!

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