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pumpkin zucchini bread sliced

Pumpkin Zucchini Bread

  • Author: Adapted from Six Sisters' Stuff
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 2 9-by-5-inch loaves 1x
  • Category: Bread
  • Method: Bake
  • Cuisine: American


  • 2 cups shredded zucchini (about 2 medium zucchini)
  • 3 cups all-purpose flour
  • 2 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 cup canned pumpkin
  • 1 cup vegetable oil
  • 1 tablespoon vanilla
  • 3 eggs
  • 1/2 cup rough-chopped pepitas, for topping (optional)


  1. Heat oven to 350 degrees F. Grease and flour 2 9-by-5-inch loaf pans (or spray with baking spray).
  2. Place shredded zucchini in a colander. Cover with a layer of paper towels to absorb some of the liquid and set aside while you prepare the batter.
  3. In a large bowl or bowl of a stand mixer, combine flour, pumpkin pie spice, baking soda, baking powder and salt. In a separate large bowl, whisk together sugars, pumpkin, vegetable oil, vanilla and eggs until combined.
  4. Add wet ingredients to dry ingredients; stir until just combined. Add zucchini and stir until just incorporated.
  5. Divide batter evenly among prepared loaf pans. Sprinkle tops of loaves with pepitas, if desired. Bake 50 minutes to 1 hour until a toothpick inserted in the center comes out clean. Cool 10 minutes in pan, then transfer to a cooling rack to cool completely.