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Pumpkin Zucchini Bread

Pumpkin Zucchini Bread Recipe

It is Thursday and that means tomorrow is Friday and almost the weekend! This week has dragged a little for me…the colder weather? The darker mornings? Not sure…One thing I do know for sure…this Pumpkin Zucchini Bread I made this week was pretty darn good.

Pumpkin Zucchini Bread quickbread loaf

I remember as a child eating a lot of zucchini bread. My Mom’s is the best..hands down.

It was one of my favorite things she made (I have a list of about 100 things that she makes that I cake, pasta sauce, meatballs, lasagna, white chicken chili- are you hungry yet?). I think a lot of people have those few dishes that are only perfect when made by their Mom..Her bread was always moist and had just the right amount of zucchini. Perfection. (Mom— I am hoping for some next week when I visit!?). 🙂

slices of Pumpkin Zucchini Bread

A few years ago I started making her zucchini bread recipe, which of course never quite tasted as good as my Mom’s (there’s something about a Mom’s food that is comforting, right??). 

Since it is now fall and I had a can of pumpkin sitting in my pantry screaming my name..I decided to try out this pumpkin zucchini bread recipe. I was pleasantly surprised at how good it was (I should have known that adding pumpkin to just about anything is scrumptious)! Since I have been on a whole wheat flour kick I subbed the white flour with whole wheat flour. Worked perfectly. This bread was moist and just plain yummy.

mixing batter for Pumpkin Zucchini Bread

Even the batter for this Pumpkin Zucchini Bread is good (but just a taste of course).

baked Pumpkin Zucchini Bread

plated Pumpkin Zucchini Bread

My husband, the taste tester, loved it and so did I. I think you’re going to like it too! This Pumpkin Zucchini Bread would be perfect for a snack, dessert or to bring to a party.

Pumpkin Zucchini Bread Recipe

[tasty-recipe id=”27603″]

Slightly adapted from Taste of Home

TIP: In our house after the loaves are cooled down we eat a piece while it is warm (and at its best!!) and then eat the remainder throughout the week.  The other loaf gets put in the freezer (put the bread in aluminum foil and then place in a large freezer safe zip lock bag).  When you are ready to eat the frozen bread you can take it out and leave it on the counter for a few of hour to thaw. It tastes great even after being frozen.

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Rowena Sobczynski

Thursday 28th of April 2016

As a body builder I love cake and this recipe looks great. I will be trying this and guess it isn't too unhealthy.

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