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 Zucchini Pumpkin Bread?

You need 12 ingredients. The key ingredients include: 3 Eggs, Lightly Beaten, 3/4 cups Honey Or Agave, 1 cup Canned Pumpkin, 1 cup Butter, Melted, and more.

Is Zucchini Pumpkin Bread suitable as baking & desserts?

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

How do I store leftover Zucchini Pumpkin 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.

Zucchini Pumpkin Bread Recipe

Name: Zucchini Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Eggs, Lightly Beaten; 3/4 cups Honey Or Agave; 1 cup Canned Pumpkin; 1 cup Butter, Melted; 1 Tablespoon Vanilla Extract; 3 cups Whole Wheat Flour; 1 Tablespoon Pumpkin Pie Spice; 1/2 teaspoons Salt; 1/2 teaspoons Baking Powder; 1 teaspoon Baking Soda; 2 Medium-sized Zuchini, Shredded; 1 cup Chocolate Chips

Bake this irresistible Zucchini Pumpkin Bread at home. Made with Eggs, Honey, Pumpkin and Butter. Easy step-by-step instructions included.

This Zucchini Pumpkin Bread relies on simple, everyday ingredients such as eggs, lightly beaten, honey or agave, canned pumpkin and butter, melted. It comes together quickly and makes 4 servings, at about 1200 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Zucchini Pumpkin Bread delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

1200

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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

Saved locally in your browser — visible only to you.

Zucchini Pumpkin Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions