Pumpkin Zucchini Bread

Pumpkin Zucchini Bread

4.8 of 5 (9)
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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 159.2
  • Total Fat: 6.1 g
  • Cholesterol: 19.9 mg
  • Sodium: 84.0 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 1.1 g
  • Protein: 1.9 g

View full nutritional breakdown of Pumpkin Zucchini Bread calories by ingredient
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Submitted by: GNEISS_GIRL


Perfect Fall Breakfast Perfect Fall Breakfast
Number of Servings: 32


    3 eggs, lightly beaten
    2 cups sugar
    1 cup canned pumpkin
    1 cup butter or margarine, melted
    1 tablespoon vanilla extract
    3 cups all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    1/2 teaspoon ground cloves
    1 cup shredded zucchini
    1 cup chopped walnuts or chocolate chips (optional)


In a mixing bowl, combine eggs and sugar. Add pumpkin, butter and vanilla.

Combine dry ingredients; gradually add to pumpkin mixture and mix well.

Stir in zucchini and nuts.

Pour into two greased and floured 9-in. x 5-in. x 3-in. loaf pans.

Bake at 350 degrees F for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.

Number of Servings: 32

Recipe submitted by SparkPeople user GNEISS_GIRL.


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Member Ratings For This Recipe

  • Incredible!
    2 of 2 people found this review helpful
    this was unexpectedly good reminds me of my aunt jacks choc zucchini bread - 10/6/08

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  • Very Good
    2 of 2 people found this review helpful
    this was very good and moist, I will make it again - 5/15/08

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  • 1 of 2 people found this review helpful
    I made this and doubled the recipe for zucchini and pumpkin, flour etc. but not the sugar or margarine just a little more of each. Then I added cocoanut, raisins and choc. chips not much just a little of each. It was good. Will make again. - 8/23/09

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  • This was awesome used half the sugar. Even my picky boyfriend loved it. - 10/15/12

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  • Absolutely delish. Took the whole batch and baked in a bundt pan for a bit over an hour...absolutely gorgeous and SO yummy...i subbed half the flour for ww flour and used half margarine half applesauce. I also left out the walnuts so my son could eat it. Thank you so much! - 12/4/11

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  • This turned out well. I partially substituted WW flour for the AP flour. Also left out the salt by accident. Had to half the recipe since I only have 1 loaf pan..used 2 eggs. Still worked out. A few chocolate chips go a long way - 3/20/11

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