Easy Pumpkin Zucchini Bread with Cream Cheese Glaze

There’s a magical time of year when the last of the summer zucchini harvest overlaps with the first cozy cravings for fall pumpkin. What do you do with that abundance? You create something truly special. This Pumpkin Zucchini Bread is the perfect answer. It’s a beautifully moist, warmly spiced quick bread that captures the best of both seasons in every single bite. The zucchini provides incredible moisture without altering the flavor, letting the rich pumpkin and classic autumn spices like cinnamon, nutmeg, and cloves shine through. Topped with a tangy cream cheese glaze, this bread is pure comfort.

This recipe makes two loaves, which is perfect because once you taste it, you’ll be glad you have one to enjoy now and one to share (or freeze for later!). It’s the ultimate treat to enjoy with your morning coffee, as an afternoon snack, or a simple, satisfying dessert.

Why make this recipe

If you’re looking for a new fall favorite, this is it! Here’s why this Pumpkin Zucchini Bread will become a staple in your kitchen:

Incredibly Moist: Thanks to the combination of pumpkin puree and shredded zucchini, this bread has a tender, moist crumb that stays fresh for days.

Perfect Flavor Fusion: It’s the best of both worlds! You get the earthy sweetness of pumpkin paired with warm, aromatic fall spices. The zucchini is a secret ingredient that adds moisture without affecting the classic pumpkin flavor.

Uses Up Zucchini: Have a garden overflowing with zucchini? This is one of the most delicious ways to use it up. No one will even guess there are veggies hidden inside!

Easy to Make: This is a straightforward “quick bread” recipe. No yeast, no complicated steps. Just mix your wet and dry ingredients, and you’re ready to bake.

The Glaze!: The simple, tangy cream cheese glaze is the perfect finishing touch. It cuts through the sweetness of the bread and adds an extra layer of deliciousness.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cloves
• 1/8 teaspoon ginger
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 large eggs
• 2 cups granulated sugar
• 1/3 cup vegetable oil
• 1 cup pure pumpkin puree (not pumpkin pie filling)
• 2 cups shredded zucchini (do not drain any liquid)
• 1/2 cup nuts or chocolate chips, optional
• 1/4 cup cream cheese, room temperature
• 4 tablespoons powdered sugar
• dash of cinnamon
• 3-4 tablespoon milk

How to make Pumpkin Zucchini Bread

Step 1: Begin by preheating your oven to 350°F. Prepare two standard loaf pans by greasing them and lining them with parchment paper, leaving a little overhang on the sides. This overhang will act as “handles” to easily lift the bread out later. Set the pans aside.

Step 2: In a large mixing bowl, whisk together the dry ingredients: the all-purpose flour, salt, baking soda, baking powder, and all the warm spices (cinnamon, nutmeg, cloves, and ginger). Whisking them ensures the leavening agents and spices are evenly distributed throughout the batter.

Step 3: In a separate, medium-sized bowl, combine the wet ingredients. Whisk together the pumpkin puree, eggs, vegetable oil, and granulated sugar until everything is smooth and well-combined.

Step 4: Pour the wet ingredient mixture into the large bowl with the dry ingredients. Stir gently with a spatula until the batter is just barely combined. It’s okay if there are a few streaks of flour left. Over-mixing can lead to a dense loaf. Now, gently fold in the shredded zucchini and any optional add-ins like chocolate chips or chopped nuts.

Step 5: Evenly divide the batter between your two prepared loaf pans. Bake on the center rack of the preheated oven for approximately 40-50 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Step 6: Once baked, remove the pans from the oven and let the loaves cool in the pans for about 15 minutes. Then, use the parchment paper handles to gently lift them out and transfer them to a wire rack to cool completely. It’s important the bread is fully cool before you add the glaze.

Step 7: While the loaves are cooling, prepare the glaze. In a small bowl, use a hand mixer or a whisk to whip the room temperature cream cheese, powdered sugar, and a dash of cinnamon until smooth. Add the milk one tablespoon at a time, mixing until you reach a smooth, pourable consistency.

Step 8: Once the loaves are completely cool, drizzle or pour the cream cheese glaze over the top. Let the glaze set for a few minutes before slicing and serving.

How to serve Pumpkin Zucchini Bread

This bread is fantastic all on its own, especially with a hot cup of coffee or tea. For an extra touch of indulgence, serve a warm slice with a pat of salted butter. It’s also a wonderful addition to a brunch spread or as a simple, comforting dessert after dinner. You can even toast a slice the next day for a delightful breakfast treat.

How to store Pumpkin Zucchini Bread

To keep your bread fresh, store it in an airtight container or wrap it tightly in plastic wrap. It will last at room temperature for up to 3 days. If you need to store it longer, it will keep well in the refrigerator for up to a week. For long-term storage, this bread freezes beautifully! You can freeze the whole loaf or individual slices. Wrap the un-glazed loaf tightly in plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw at room temperature and add the glaze just before serving.

Tips to make

Do Not Drain the Zucchini: This is the most important tip! The moisture from the shredded zucchini is essential for creating a super moist and tender bread. Simply shred it and add it directly to the batter.

Use 100% Pure Pumpkin: Be sure to grab a can of pure pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and spiced, which will throw off the balance of this recipe.

Don’t Overmix: When combining the wet and dry ingredients, mix only until you no longer see big streaks of flour. Overmixing develops the gluten in the flour, which can result in a tough, dense bread instead of a light, tender one.

Room Temperature is Key: For the glaze, using room temperature cream cheese is crucial. It will whip up into a smooth, lump-free consistency much more easily than cold cream cheese.

Get Creative with Add-ins: While chocolate chips and walnuts are classic, feel free to experiment! Pecans, dried cranberries, or a handful of pumpkin seeds would all be delicious additions. If you love using zucchini in your baking, you should also try this amazing Zucchini Cake with Cream Cheese Frosting!

FAQs About Pumpkin Zucchini Bread

Can I make this recipe into muffins?

Absolutely! This batter works perfectly for muffins. Simply line a muffin tin with paper liners, fill each one about two-thirds full, and bake at 350°F for 20-25 minutes, or until a toothpick comes out clean. This recipe will make approximately 24 muffins.

Why is my bread dense or gummy?

A dense texture is usually caused by overmixing the batter after combining the wet and dry ingredients. Mix just until everything is incorporated. A gummy texture can also happen if the bread is sliced while it’s still too warm. Be sure to let it cool completely on a wire rack first.

Can I reduce the sugar?

You can reduce the sugar slightly, but keep in mind that sugar does more than just add sweetness; it also contributes to the bread’s moist texture and structure. If you reduce it too much, the final result may be drier and more crumbly.

Final Thoughts

This Pumpkin Zucchini Bread is more than just a recipe; it’s a celebration of the seasons. It’s the perfect way to bridge the gap between summer’s harvest and the cozy flavors of autumn. The combination of moist texture, warm spices, and a tangy glaze makes it an unforgettable treat that your family will request year after year. If you find yourself with extra pumpkin puree, be sure to give this classic Moist Pumpkin Bread Recipe a try as well!

Hungry for more? Follow us on Pinterest for daily recipes!

Print