Yield: 20 slices

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. This recipe makes two freezer friendly loves —one for now and one to save for later!

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 (15 ounce) pure pumpkin
  • 2 cups shredded zucchini

For the frosting:

  • 4 ounce cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon cinnamon
  • 2 Tablespoons 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!

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.
  • See blog post for more recipe tips and tricks.

Nutrition Information:

Yield:

20

Serving Size:

1 slice

Amount Per Serving: Calories: 281Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 43mgSodium: 149mgCarbohydrates: 44gFiber: 1gSugar: 31gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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