Pumpkin Zucchini Bread



This month we’ll be sharing some of our favorite pumpkin recipes. Today we have pumpkin zucchini bread. This delicious quick bread will fill your home with a wonderful aroma, and is a great way to sneak in a few extra servings of vegetables.



  • 3 eggs, lightly beaten
  • 1 1/2 cups sugar
  • 1 cup canned pumpkin
  • 1/2 cup butter, melted
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon vanilla extract
  • 1 cup whole wheat flour
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 cup shredded zucchini
  • 1 cup chopped walnuts (optional)
  • 1 cup semisweet chocolate chips (optional)



In a large bowl, whisk together eggs and sugar. Add pumpkin, butter, yogurt and vanilla. Combine dry ingredients in a separate bowl; gradually add to pumpkin mixture and stir until just combined (batter will be lumpy). Stir in zucchini, nuts and chocolate chips. Pour into two greased and floured 9-in. x 5-in. loaf pans. Bake at 350° for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.

Recipe adapted from Taste of Home.

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