Vegan Pumpkin Zucchini Bread Recipe

Name: Vegan Pumpkin Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Applesauce; 2 cups Sugar; 1 cup Canned Pumpkin; 1 cup Vegetable Shortening; 1 Tablespoon Vanilla Extract; 3 cups All-purpose Flour; 1 teaspoon Baking Soda; 1/2 teaspoons Baking Powder; 1/2 teaspoons Salt; 1/2 teaspoons Ground Cinnamon; 1/2 teaspoons Ground Nutmeg; 1/2 teaspoons Ground Cloves; 1 cup Shredded Zucchini; 1 cup Chopped Walnuts

Servings: persons

1/2 cups Applesauce
2 cups Sugar
1 cup Canned Pumpkin
1 cup Vegetable Shortening
1 Tablespoon Vanilla Extract
3 cups All-purpose Flour
1 teaspoon Baking Soda
1/2 teaspoons Baking Powder
1/2 teaspoons Salt
1/2 teaspoons Ground Cinnamon
1/2 teaspoons Ground Nutmeg
1/2 teaspoons Ground Cloves
1 cup Shredded Zucchini
1 cup Chopped Walnuts

1
1.
2
In a mixing bowl, combine applesauce and sugar.
3
Add pumpkin, shortening and vanilla.
4
Combine dry ingredients; gradually add the dry mixture into pumpkin mixture and mix well.
5
Stir in zucchini and nuts.
6
2.
7
Pour into two greased and floured 9-inch x 5-inch x 3-inch loaf pans.
8
3.
9
Bake at 350 degrees F for 45-50 minutes or until breads test done.
10
Cool in pans 10 minutes.
11
Remove to a wire rack.

945

kcal

Calories

Fat

180

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 14 ingredients. The key ingredients include: 1/2 cups Applesauce, 2 cups Sugar, 1 cup Canned Pumpkin, 1 cup Vegetable Shortening, and more.

Yes, Vegan Pumpkin 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!

Vegan Pumpkin Zucchini Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions