How many servings does this recipe make?

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

What ingredients do I need for Pumpkin Zucchini Bread?

You need 14 ingredients. The key ingredients include: 3 large eggs, lightly beaten, 2 cups sugar, 1 cup canned pumpkin, 1 cup butter, melted, and more.

Is Pumpkin Zucchini Bread suitable as vegetarian?

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

How do I store leftover Pumpkin Zucchini Bread?

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.

Pumpkin Zucchini Bread Recipe

Name: Pumpkin Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggs, lightly beaten; 2 cups sugar; 1 cup canned pumpkin; 1 cup butter, 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

Bake this irresistible Pumpkin Zucchini Bread at home. Made with eggs, sugar, pumpkin and butter. Easy step-by-step instructions included.

This Pumpkin Zucchini Bread relies on simple, everyday ingredients such as large eggs, lightly beaten, sugar, canned pumpkin and butter, melted. It comes together quickly and makes 4 servings, at about 1443 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

1443

kcal

Calories

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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.

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Pumpkin Zucchini Bread

Tips for the best results

Variations & substitutions

My Personal Notes

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