Pumpkin Zucchini Bread

Pumpkin Zucchini Bread

4.7 of 5 (12)
member ratings
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


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.

Member Ratings For This Recipe

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    3 of 3 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
    3 of 3 people found this review helpful
    this was very good and moist, I will make it again - 5/15/08

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    2 of 3 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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    1 of 1 people found this review helpful
    This was awesome used half the sugar. Even my picky boyfriend loved it. - 10/15/12

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    looks yummy--will have to try this! - 3/21/18