Pumpkin Zucchini Bread, An easy recipe with fabulous aromas and great tasting. Freezer friendly and a perfect way to enjoy zucchini!

Pumpkin Zucchini Bread, An easy recipe with fabulous aromas and great tasting. Freezer friendly and a perfect way to enjoy zucchini!

Pumpkin Zucchini Bread, what a lovely easy recipe we have for you!

This recipe is a family favorite and you just have to close your eyes and imagine the aroma when this is baking in the oven with all the lovely spices of cinnamon, nutmeg, cloves and ginger. Ahhhh delicious!

Most if not all the ingredients for this pumpkin zucchini bread you will likely have in your store cupboard, you just need to get some fresh zucchini, unless you're very organised and happen to have some shredded zucchini saved in the freezer!

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This cake is perfect served as it is with a lovely cup of tea. However, if you wanted to make a quick glaze to go on the top, feel free to! You can bake this and cut into slices and freeze if you are baking for yourself or the two of you. Then simply get a couple of slices out of the freezer to defrost and you can enjoy whenever you like!

We've had feedback from many who have tried this pumpkin zucchini bread and the reviews have all been wonderful so thank you to everyone who's told us how you've enjoyed the recipe.Some of you made it to take to a Church coffee morning, some for potlucks, some for Mother's Day, some just to have at home, the list is endless!

This Pumpkin Zucchini Bread has been generously shared by Libby Myrick. It's become a family favourite and the recipe was adapted from Organic Gardening . Libby has changed quite a few ingredients from the original recipe to suit her family's taste and it certainly is delicious and moist.


It's certainly a lovely cake, full of all the goodies you would expect in a cake, perfect for Fall, with wonderful aromas and tastes of the spices as it's baking!

Recipe adapted from Organic Gardening by Libby Myrick

Prep Time

10 minutes

Cook Time

Approx 1 hr

Yield

16 slices

Ingredients

3 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
3 large eggs
1 cup pumpkin puree
1 cup packed brown sugar
1/2 cup butter, softened
1 tablespoon vanilla extract
2 cups shredded zucchini
1 cup Raisins

Pumpkin Puree

Instructions

1. Preheat the oven to 350 F. Grease a Bundt or 9-inch loaf pan.

2. In a bowl, add the flour, cinnamon, nutmeg, ginger, cloves, salt, baking powder, and baking soda and combine.

3. In a separate bowl, whisk the eggs, pumpkin, brown sugar, butter, and vanilla until light and fluffy. Stir in the shredded zucchini. Then transfer this batter to the flour mixture and stir until everything is combined. Fold in the raisins.

Pumpkin Zucchini Bread, showing batter

4. Pour into the baking pan. Bake for 60 to 70 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool in the pan for 10 minutes then turn out onto a cooling rack to completely cool.

Please note, cook time for the Bundt pan will be around 60 minutes and for the 9-inch loaf pan, around 1 hr 10 minutes. Always check after 1 hr for doneness as all ovens are different.

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Pumpkin Zucchini Bread, An easy recipe with fabulous aromas and great tasting. Freezer friendly and a perfect way to enjoy zucchini!

If you love pumpkin, then we can recommend this delicious Pumpkin Pie recipe from Life Currents. It's so popular!

Recipe Card

Pumpkin Zucchini Bread, An easy recipe with fabulous aromas and great tasting. Freezer friendly and a perfect way to enjoy zucchini!

Pumpkin Zucchini Bread

Yield: 16
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Pumpkin Zucchini Bread, An easy recipe with fabulous aromas and great tasting. Freezer friendly and a perfect way to enjoy zucchini!

Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3 large eggs
  • 1 cup pumpkin puree
  • 1 cup packed brown sugar
  • 1/2 cup butter, softened
  • 1 tablespoon vanilla extract
  • 2 cups shredded zucchini
  • 1 cup Raisins

Instructions

  1. Preheat the oven to 350 F. Grease a Bundt or 9 inch loaf pan.
  2. In a bowl, add the flour, cinnamon, nutmeg, ginger, cloves, salt, baking powder, and baking soda and combine.
  3. In a separate bowl, whisk the eggs, pumpkin, brown sugar, butter, and vanilla until
  4. light and fluffy. Stir in the shredded zucchini. Then transfer this batter to the flour mixture and stir until everything is combined. Fold in the raisins.
  5. Pour into the baking pan. Bake for 60 to 70 minutes or until a toothpick inserted in
  6. the center comes out clean. Allow to cool in the pan for 10 minutes then turn out onto a cooling rack to completely cool.
Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 235Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 50mgSodium: 271mgCarbohydrates: 39gFiber: 2gSugar: 18gProtein: 4g

Nutrition information isn’t always accurate

Delicious Recipes Using Zucchini

Here's a selection of delicious zucchini recipes, both savory and sweet

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40 thoughts shared

  1. Comment author image

    Judy Williams

    says:

    I made this for the very first time today. I haven’t tasted it yet (probably won’t until tomorrow morning). The only issue I had during the process was the whisking of the eggs, etc. I tried hard, but the batter was never “light and fluffy”. I tried whisking it with my KitchenAid, but no change. So I just finished the recipe and baked it. It seemed to rise enough, and looks pretty good, though I needed to leave it inside the oven after I turned it off because the bread was still a bit like batter. After about 20 minutes I took it out and knife-tested, and it was done.

    I may add a new post tomorrow, after I taste it!!

  2. Comment author image

    Cookie Parkington

    says:

    I just made this with a few changes. I used 2 cups of white whole wheat flour & 1 cup of cake flour. I also cut the butter to 1/4 cup & 1/4 cup Canola oil, used 2 large eggs & 1/4 cup of egg substitute & used 1 1/2 cups of cooked pumpkin & 1-1/2 packed zucchini.. We like our sweets, but try to make as healthy as possible. It was great!!!!!!!! Saw other recipes & they were real heart stoppers. Thanks

  3. Comment author image

    Debbi Brightbill

    says:

    I doubled your recipe and baked a bundt pan AND loaf pan! (I wanted to freeze the one from the bundt pan for a future treat.) When my husband got home from work, he somehow talked me into letting him take a platter of slices to share at work the next day. Bye-bye bundt pan cake! I topped it with an orange glaze — so yummy! (1 C powdered sugar, 1 tsp orange zest, 2 Tbl fresh OJ) And, yes, my hubby was a huge hit at the office. This was a moist, delicious cake … so, so good. I will definitely bake this again. Thanks!

    1. That is so funny Debbi about your hubby!! Guess you’ll be making some more for your freezer (best hide it next time haha!) Your orange glaze sounds like a really good combination too. What a great idea!

  4. I’m always looking for healthy recipes to make. Made thus for company I’m having tomorrow using whole wheat flour, light brown sugar and cranraisins. Delicious!!

  5. I’m always looking for interesting breads to make as muffins. This recipe was this morning’s experiment. I use white whole wheat flour, unsweetened applesauce instead of the butter, only 1/2 the brown sugar, and 2 cups frozen blueberries instead of the raisins. Got 23 muffins from the batch, baked 18-20 minutes.
    Delicious!

    1. Hi Ann,
      Thank you so much for adding how you made your muffins and also the cook times for them.
      It’s always very helpful for others if they also want to try your muffins. I’m so happy they turned out lovely and you enjoyed them!
      I love the idea of the blueberries too :)

      Thank you very much indeed!

  6. Comment author image

    Melissa Soden

    says:

    I just made this. I used half whole wheat flour and cranberries. I can’t wait to try it. I also used dark brown sugar. :)

    1. Hi Melissa,
      I bet your kitchen must smell wonderful from the baking!
      Your substitutes sound very delicious, especially with those cranberries, please enjoy, and don’t forget to have a cup of tea too!
      Thanks very much for your feedback.

    1. Hi M,

      I’m so sorry your bread turned out dry. Of course it shouldn’t have at all, particularly as there is 2 cups of shredded zucchini which does give a lot of moisture, in addition to the pumpkin puree.

      The only thing I can thin, assuming you used the correct ingredient quantities, is the oven was set too high, or it was baking for too long.

      This recipe has been made by many people, with no feedback on dryness, so I wonder if you could review the ingredients again and see if you used the same amounts and also the baking time.

      Please do let me know if you work out what the cause was.

      Thank you

      1. There are 2 sizes of pumpkin cans. I’ll bet she used the small one. I think you meant the bigger one? Recipe doesnt specify…

      2. You’re right… it does say one cup. Oh I feel terrible. Now I have nothing to make anything with. :(

      3. Mine was like play dough in the middle and very very bland. I’m so angry bc now I have nothing to munch as I’m trying desperately to gain weight! Thanks for a horrible recipe.