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Pumpkin Zucchini Bread
4.8 from 8 votes

Pumpkin Zucchini Bread

Pumpkin Zucchini Bread is an incredibly moist, flavorful treat topped with a cinnamon cream cheese frosting. This recipe makes two freezer friendly loves —one for now and one to save for later!

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 20 slices
Calories: 281 kcal
Course: Bread
Cuisine: American

Ingredients

For the bread:
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • ⅔ cup vegetable oil
  • 4 egg large
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoon baking powder
  • 1 Tablespoon cinnamon
  • ½ teaspoon cloves ground
  • 1 teaspoon ground ginger
  • ¾ teaspoon ground nutmeg
  • 1 can pumpkin 15 ounce, pure
  • 2 cups zucchini shredded
For the frosting:
  • 4 ounce cream cheese softened
  • 2 cups powdered sugar
  • 1 teaspoon cinnamon
  • 2 Tablespoons milk

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Spray two 9-inch loaf pans generously with baking spray, and line the bottom of the pans with parchment paper. Set aside.
  2. In a large mixing bowl, combine sugar, oil, and eggs until blended. Add in flour, baking soda, baking powder, cinnamon, cloves, ginger, nutmeg and canned pumpkin. Mix just until blended. Fold in shredded zucchini.
  3. Divide batter evenly between the two loaf pans. Bake for about 60-70 minutes, until toothpick poked in center of bread comes out clean. Remove from oven and cool 5 minutes in pan. Remove from pan and cool completely on wire rack.
  4. For the frosting, beat the cream cheese with powdered sugar, cinnamon, and milk. Add more/less milk for desired consistency. Spread over cooled bread. ENJOY!

Notes

  • How long does this bread keep in the freezer? This pumpkin zucchini loaf will stay good for about 3 months in the freezer. Make sure to double wrap it for best freshness.
  • Do I freeze the bread before or after frosting? You can do it either way. Cream cheese frosting holds up well to freezing so feel free to add the frosting before putting the loaf in the freezer. You can also spread the frosting on the pumpkin bread after thawing if you prefer.
  • Why is my batter so watery? The amount of water in your zucchini bread is partially determined by the water content of the zucchini you use. Using zucchini that's been frozen and thawed tends to add more water to baked goods. If you use frozen thawed zucchini, I recommend squeezing out some of the excess water with a paper towel before using it in this recipe.
  • What size loaf pan do I need? We made our pumpkin zucchini bread in two 9-inch loaf pans. If you use a different size or shape of pan, you will need to adjust the baking time accordingly.

Nutrition Information

Serving 1slice Calories 281kcal (14%) Carbohydrates 44g (15%) Protein 4g (8%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 8g (47%) Cholesterol 43mg (14%) Sodium 149mg (6%) Fiber 1g (4%) Sugar 31g (62%)

Nutrition Facts

Serving: 20 slices

Amount Per Serving

Calories 281

% Daily Value*

Serving 1slice
Calories 281kcal 14%
Carbohydrates 44g 15%
Protein 4g 8%
Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 8g 47%
Cholesterol 43mg 14%
Sodium 149mg 6%
Fiber 1g 4%
Sugar 31g 62%

* Percent Daily Values are based on a 2,000 calorie diet.