Pumpkin Zucchini Bread
User Reviews
4.8
12 reviews
Excellent
Pumpkin Zucchini Bread
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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!
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Ingredients
For the bread:
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- ⅔ cup vegetable oil
- 4 large eggs
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- 1 Tablespoon cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon ground ginger
- ¾ teaspoon ground nutmeg
- 1 can pure pumpkin 15 ounce
- 2 cups shredded zucchini
For the frosting:
- 4 ounce cream cheese softened
- 2 cups powdered sugar
- 1 teaspoon cinnamon
- 2 Tablespoons milk
Instructions
- 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.
- 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.
- 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.
- 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
Show Details
Serving
1slice
Calories
281kcal
(14%)
Carbohydrates
44g
(15%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
8g
Cholesterol
43mg
(14%)
Sodium
149mg
(6%)
Fiber
1g
(4%)
Sugar
31g
(62%)
Nutrition Facts
Serving: 20slices
Amount Per Serving
Calories 281 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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