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

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

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40 thoughts shared

  1. 1 star
    I agree won’t be a do over. Too thick, needs more butter or less flour. I did blot zucchini . Baked loaf looks like cobblestones.

  2. 5 stars
    I love this recipe!
    To prevent a dense cake you must use LOOSELY measured flour. Any recipe should be loosely measured flour not just scooped out of the can. Better yet measure after sifting. I also used two heaping cups of shredded zucchini. Yes you need the moisture from the zucchini!
    Always cream sugar into softened butter anytime you bake! I use a stand mixer to cream butter and sugar. Then add eggs and then rest of wet ingredients. Mix dry in a separate bowl. Then add slowly to mixer while mixing on low.
    It had plenty of flavor. Not too sweet. I don’t like sickening sweet cakes! Must always measure brown sugar by packing it tight into the measuring cup.
    DO NOT OVER BAKE! Mine came out moist and delicious. Didn’t use raisins. I threw in a handful of unsweetened coconut, as we love coconut!

  3. 3 stars
    I made this tonight- it came out very dense. I think 3 cups of flour was too much flour because once I added the wet ingredients to the flour, it became clear the batter was going to be thick and not like a batter to pour. But I scooped out enough of the mixture ( consistency was like thick mashed potatoes) and spread it as evenly as I could in my bunt pan, it baked in an hour after pulling out a clean wood skewer. It baked evenly- to my surprise. I really thought it was going to be a throw away, fortunately it wasn’t! I think I will add a sugar glaze to sweeten it. It has a slightly overly flour taste but not enough to not enjoy. Texture wasn’t too bad either, soft, cake like, moist. I added walnuts instead of raisins. I’m going to bring it to work to see if co- workers like it. My boyfriend enjoyed it.

  4. 1 star
    Yeah, have to agree that the recipe leaves a lot to be desired. Most zucchini bread recipes say to squeeze the water from shredded zucchini. Yours didn’t mention this. Three cups of flour is a lot for one bread. I’m guessing that’s why you don’t mention squeezing because you need the liquid for all that flour. I tried this recipe, but won’t try again. Bread not very tasty, dry, and too heavy. Hope the pigeons will eat it!

  5. 2 stars
    Mine was in a buddy pan over an hour and it still looked like raw pumpkin. I don’t get it. I followed the instructions but still came out with a mess. I put it back in for 20 mins so we will see if that helps.

  6. 1 star
    This bread is a total disappointment. It lacks sweetness and flavor. It’s like the spices just disappeared! I’m going to make cream cheese frosting to serve with the bread, like a spread. I’ll probably try a different recipe next time that has a better sugar ratio, and oil instead of butter. Something just wasn’t right, and I followed the recipe exactly.

  7. 4 stars
    This recipe has a ridiculous amount of ads. So many that, printing the printer friendly version is impossible on the iPhone. I hope the rewards of so many ads are worth it $$$. Because I wil avoid this waste of my time again, There is always a comparable recipe on similar sites.

    1. Hi there, if you scroll down to the end of the recipe you will see the recipe card with a print button. If you use that you will be able to print just the recipe alone with no photos nor ads. Hope that helps!

  8. Made this the other day and it had no taste at all. Followed the recipe exactly. Will not make again and I wouldn’t waste my time making it either.

  9. Unfortunately, basic tenants of baking are missing from these instructions. ALWAYS cream butter, add sugar, then eggs and finally other “wet” ingredients. Following the directions as written will result in globs of butter suspended in a goo of ingredients, never to incorporate.

  10. Comment author image

    Erika E Miller

    says:

    I did not compact the brown sugar, just lightly tapped it down. Even if I had, I think that this recipe needs more sugar as it just does not taste sweet like I would expect it to. *I did not have any raisins to add, so that could be part of the problem. Otherwise, the texture is good and my house smells great!