Description
Moist, spiced, and full of fall flavor—this pumpkin zucchini bread is a quick bread favorite. It’s easy to make, freezer-friendly, and topped with a tangy cream cheese glaze.
Ingredients
3 cups all-purpose flour 1 teaspoon cinnamon ½ teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3 eggs 2 cups granulated sugar ⅓ cup vegetable oil 1 cup pumpkin puree (not pumpkin pie filling) 2 cups shredded zucchini (do not drain or squeeze) ½ cup chopped walnuts or mini chocolate chips (optional) Cream Cheese Glaze: ¼ cup cream cheese, softened 4 tablespoons powdered sugar 3–4 tablespoons light cream
Instructions
1. Preheat oven to 350°F (175°C). Grease two 9×5-inch loaf pans or line with parchment. 2. In a large bowl, whisk flour, cinnamon, salt, baking soda, and baking powder. 3. In a separate bowl, beat eggs and sugar until smooth. Add oil and pumpkin puree. Mix well. 4. Fold in shredded zucchini. Do not drain. 5. Combine wet and dry ingredients. Stir until just combined. 6. Fold in walnuts or chocolate chips if using. 7. Pour batter into loaf pans. Bake for 55–60 minutes until a toothpick comes out clean. 8. Cool 10 minutes in pans, then transfer to wire rack. 9. To make glaze, mix cream cheese, powdered sugar, and cream until smooth. Drizzle over cooled loaves.
Notes
Do not squeeze the zucchini; it keeps the bread moist. Freeze extra loaf for up to 3 months. Add cranberries, pecans, or even a swirl of pumpkin butter for variety.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 16g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg