Pumpkin Zucchini Bread Recipe


  • 3 cups flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 eggs
  • 2 cups white sugar
  • 1/3 cup vegetable oil
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 2 cups shredded zucchini , do not drain or squeeze
  • 1/2 cup walnuts or mini chocolate chips (optional)
Cream Cheese Glaze
  • 1/4 cup cream cheese , softened
  • 4 tablespoons powdered sugar
  • 3-4 tablespoons light cream


  1. Preheat oven to 350 degrees F. Grease and flour two loaf pans and set aside.
  2. In a large bowl, combine flour, cinnamon, salt, baking soda, and baking powder with a whisk. In a separate bowl, mix eggs,oil, pumpkin and sugar.
  3. Add pumpkin mixture to dry ingredients and stir just until combined. Fold in zucchini and nuts or chocolate chips if using. Pour into prepared pans.
  4. Place in the oven and reduce heat to 325 degrees. Bake 40-50 minutes for a 9×5 pan and 45-55 minutes for an 8×4 pan or until a toothpick comes out clean. DO not over bake!
  5. Cool 20 minutes and remove from pans.
Cream Cheese Glaze
  1. Beat cream cheese & powdered sugar together. Stir in cream a little at a time until glaze reaches desired consistency. Pour over cooled loaves.

Nutrition Facts

Calories: 134

Fat: 3g

Saturated Fat: 2g

Cholesterol: 18mg

Sodium: 84mg

Potassium: 70mg

Carbohydrates: 23g

Sugar: 14g

Protein: 2g

Vitamin A: 1265%

Vitamin C: 1.7%

Calcium: 16%

Iron: 0.8%

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