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  • Holly

Pumpkin Zucchini Bread

Updated: Apr 12

picture of different kinds of zucchini bread including chocolate and pumpkin
Pumpkin Zucchini Bread

I have been making classic zucchini bread for years and thought, why not experiment a bit with the flavors. This Pumpkin zucchini bread it my absolute favorite. With that familiar zucchini bread taste with a pop of pumpkin it is amazing. This will fill your house with a warm and sweet aroma. Makes a perfect addition to a thanksgiving dinner or for just about any time of year. Give it a try and let me know what you think. Do you have a flavor variation you want me to try out? Let me know by leaving me comment.

Check out my classic zucchini bread recipe for TIPS AND TRICKS


2 Loaf pans, parchment paper, large bowl, stand mixer, spatula, measuring utensils, cooling rack, and a cheese grater or food processor for grating zucchini.


3 large eggs

1 cup granular sugar

1 cup brown sugar

1 cup pumpkin puree

1 cup unsalted melted butter ( or vegetable oil)

1 tbsp vanilla

3 cups all purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 tbsp cinnamon

1/2 tsp nutmeg

1 cup shredded zucchini

1 cup semi sweet chocolate chips (optional)


- Preheat your oven to 350 F.

- Prepare 2 loaf pans and line with parchment paper

- Using your whisk attachment, whip eggs until frothy then add sugar until combined.

- Add pumpkin, butter and vanilla to the egg mixture.

- Combine dry ingredients together in a separate bowl.

- Gradually add mixed dry ingredients to your wet ingredients and combine.

- Add zucchini and 1 cup of chocolate chips until combined.

- Pour into your lined loaf pans and bake for 45 to 50 minutes until toothpick inserted comes out clean.

- Cool in the loaf pans for 10 minutes before moving to a cooling rack.

Whether it's Sweet or Savoury, let it be made with love.

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