Pumpkin Spice Zucchini Bread Recipe

Name: Pumpkin Spice Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Large Eggs, Beaten; 1-1/2 cup Granulated Sugar; 3 teaspoons Vanilla Extract; 1 teaspoon Cinnamon Extract; 1/2 cups Vegetable Oil; 1 cup Pumpkin Puree; 2 cups Shredded, Unpeeled Zucchini; 3 cups All-purpose Flour; 1 teaspoon Salt; 1 teaspoon Baking Soda; 1/2 teaspoons Baking Powder; 2 teaspoons Ground Cinnamon; 1 teaspoon Ground Ginger; 1/2 teaspoons Ground Nutmeg; 1/2 teaspoons Ground Cloves; 1 package (4 Serving Size) Pumpkin Spice Instant Pudding Mix; 1 cup Pecans, Chopped; 1 cup Cinnamon Baking Chips

Servings: persons

3 whole Large Eggs, Beaten
1-1/2 cup Granulated Sugar
3 teaspoons Vanilla Extract
1 teaspoon Cinnamon Extract
1/2 cups Vegetable Oil
1 cup Pumpkin Puree
2 cups Shredded, Unpeeled Zucchini
3 cups All-purpose Flour
1 teaspoon Salt
1 teaspoon Baking Soda
1/2 teaspoons Baking Powder
2 teaspoons Ground Cinnamon
1 teaspoon Ground Ginger
1/2 teaspoons Ground Nutmeg
1/2 teaspoons Ground Cloves
1 package (4 Serving Size) Pumpkin Spice Instant Pudding Mix
1 cup Pecans, Chopped
1 cup Cinnamon Baking Chips

1
Preheat oven to 350 F.
2
In a medium bowl, beat eggs until light then add sugar and mix well. Whisk in extracts, oil and pumpkin until well mixed. Then stir in zucchini. Set mixture aside.
3
In a large bowl, whisk together flour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and instant pudding mix. Make a well in the center of the dry ingredients. Add the zucchini mixture along with the pecans and cinnamon chips. Stir until dry ingredients are just moistened. Do not over-mix.
4
Divide batter between 2 greased 9x5-inch loaf pans OR 6 greased 5x3-inch mini loaf pans.
5
Bake at 350 degrees for 1 hour for regular size loaves or 35-45 minutes for mini loaves, or until a toothpick inserted in the center comes out clean.
6
Let cool in pans or 20 minutes then run a knife around the edge of each loaf and remove loaves to a wire rack and cool completely. Freezes very well.

1175

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 whole Large Eggs, Beaten, 1-1/2 cup Granulated Sugar, 3 teaspoons Vanilla Extract, 1 teaspoon Cinnamon Extract, and more.

Yes, Pumpkin Spice Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Spice Zucchini Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions