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
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
3 large eggs
1 cup pumpkin puree
1 cup packed brown sugar
½ 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 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.
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!
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
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
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 large eggs
- 1 cup pumpkin puree
- 1 cup packed brown sugar
- ½ cup butter, softened
- 1 tablespoon vanilla extract
- 2 cups shredded zucchini
- 1 cup Raisins
Instructions
- Preheat the oven to 350 F. Grease a Bundt or 9 inch loaf pan.
- In a bowl, add the flour, cinnamon, nutmeg, ginger, cloves, salt, baking powder, and baking soda and combine.
- 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.
- Pour into the baking pan. Bake for 60 to 70 minutes or until a toothpick inserted in
- the center comes out clean. Allow to cool in the pan for 10 minutes then turn out onto a cooling rack to completely cool.
Recommended Products
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MEYKISS Cake Tester, Stainless Steel Cake Tester Probe Skewer Kitchen Baking Tools, Set of 2 -
Wilton Excelle Elite 3-Tier Cooling Rack for Cookies, Cakes and More
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Nordic Ware Deluxe Bundt Cake Keeper
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Nordic Ware Platinum Collection Anniversary Bundt Pan
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Nordic Ware Pro Cast Original Bundt Pan, 12 Cup
Nutrition Information:
Yield: 16 Serving Size: 1Amount 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
Super Moist Zucchini Bread. A wonderful soft, loaf cake perfect with a cup of tea!
Double Chocolate Zucchini Bread.
A deliciously soft, moist, double chocolate zucchini bread recipe, made from scratch. Ideal for breakfast, brunch or with a cup of tea! Easy to make loaf cake
Pineapple Zucchini Cake, a lovely soft cake with shredded zucchini, pineapple, nuts, raisins and spices. Smells fabulous when it's baking! Easy recipe
Bacon, Cheddar, Zucchini Muffins, great for parties, pot lucks and also freezer friendly too!
Zucchini and Mushroom Kebabs. A perfect side dish to any BBQ, easy to make with a simple balsamic marinade. Full of flavor, juicy vegetables on a kebab
Sheet pan chicken dinner, tasty tray baked roasted chicken portions with vegetables, potatoes, and seasonings, all oven-baked in one pan. A quick easy and simple recipe
Chinese Chicken Stir fry, a quick easy recipe with tender chicken pieces, vegetables and cashew nuts cooked in a delicious Cantonese sauce. Serve with fragrant steamed rice!
Easy Chicken Skillet Dinner is made from scratch using fresh ingredients, a whole meal all cooked in one pan. Juicy chicken and fresh vegetables make a perfect dinner
Kat
says:Chocolate chips are bang up in here.
Melissa Ziolkowski
says:Wow guess I’m behind the times, the comments seem to be from 2016. Lol… I made both your zucchini breads today. The zucchini bread, and pumpkin zucchini bread. I doubled the pumpkin bread and it seemed tough to mix but on the other hand I didn’t get one of my sticks of butter completely softened, but I did two loaf pans and a small loaf pan. I also always get my soda and powder mixed up, so I had to scoop some soda out, geez but I think it will be fine! I was thinking today I wanted a pumpkin recipe and I ran across your recipe, thanks so much!
Diana Blue
says: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.
Karen
says: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!
Joanna
says: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.
Rose
says: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!
Maria
says: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.
elodiesucree
says:Belle recette!! Un beau moule aussi tout est top!!! Gros bisous ?
Lisa
says: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.
Barb
says:For the pumpkin zucchini bread I used pumpkin pie spices instead of all the other spices , I used almost a tablespoon because i like this spice.
FS Lynley
says: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.
Lovefoodies
says: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!
Sara
says:How long does it take for muffins
Ashley
says: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.
Tamara
says: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.
Lisa
says:Yes you’re right! That is exactly what happened with my batter. Good advice!
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!