Pumpkin zucchini bread is a slightly sweet and savory combination of fruits, veggies, seeds, and nuts that makes a healthy breakfast or delicious dessert!

It’s perfect as a grab-and-go slice or an afternoon treat and there’s nutrition in every bite! Bananas give it natural sweetness and flavor, zucchini makes it super moist, while heart-healthy flax seeds and pecans provide tasty texture. This tender and delicious quick bread is worth doubling because everyone will be clamoring for more! Cool on and freeze it, then enjoy the other warm and fresh out of the oven.

sliced Pumpkin Zucchini Bread with butter

Healthy Pumpkin Zucchini Bread

  • Pumpkin zucchini is a low-sugar bread but gets its main source of sweetness from mashed bananas.
  • This recipe has lots of healthy ingredients but still tastes like a decadent dessert. It’s a great afternoon pick-me-up or a tasty surprise tucked into a backpack or briefcase!
  • Zucchini adds a shot of nutrition to this bread without any flavor, but the real secret for adding zucchini to quick breads is that it makes them extra moist! So be sure not to drain or squeeze the zucchini dry once it’s shredded!
  • Quick breads freeze beautifully so why not make an extra loaf to save for later? Serve with some homemade honey butter, or cut thick slices and use for a festive French toast dish!

pumpkin , banana , zucchini , flour , flaxseed , yogurt , pecans , pumpkin spice , oil egg , salt , brown sugar , baking soda and powder with labels to make Pumpkin Zucchini Bread

Ingredients and Variations

BATTER: Whole wheat flour and flax seed give this loaf a deep dark color and lots of fiber without being heavy. Switch out the whole wheat flour for your favorite gluten-free blend, just check the packaging for the proper conversion ratios. Sour cream can be used in place of Greek yogurt.

PUMPKIN: Be sure to use pumpkin puree and not pumpkin pie filling, which is pre-seasoned.

ZUCCHINI: Any zucchini will do, but for this recipe, yellow zukes were used because that’s what was available from the garden! And no need to peel, either.

BANANAS: Older bananas are always sweeter and mash easier in bread recipes, however, if bananas aren’t available, use an equal amount of applesauce.

SPICES: Fragrant pumpkin pie spice is half the appeal of this cozy bread recipe. Make it yourself here and use it in everything from pumpkin pie to oatmeal.

NUTS: Toast pecans or walnuts in a dry saute pan to make them extra crunchy as well as intensify their flavor.

ADD-INS: Dried cranberries, flaked coconut, mini white or dark chocolate chips will dress up pumpkin zucchini bread without overwhelming its flavors.

process of adding ingredients together to make Pumpkin Zucchini Bread batter

How to Make Pumpkin Zucchini Bread

Follow these simple steps to make this delicious quick bread:

  1. Whisk the dry and wet ingredients in separate bowls, then combine dry into wet until just combined (as per recipe below).
  2. Pour batter into a prepared loaf pan and bake until a toothpick inserted into the center comes out clean.

Serve warm or chilled.

Pumpkin Zucchini Bread batter in a pan before baking

Best Tips for Pumpkin Zucchini Bread

  • As with all quick breads, be sure to mix the wet and dry ingredients until just combined, as overmixing will cause a heavy, dry loaf.
  • Keep pumpkin zucchini bread in an airtight container at room temperature for up to 2 days since it will spoil quickly.
  • Tightly wrap and store in the refrigerator for up to a week. It will last in the freezer up to 6 months.
  • Freeze slices between pieces of parchment paper in a zippered bag and take them out to thaw as needed or quick thaw them in the microwave.

loaf of Pumpkin Zucchini Bread

Other Easy Zucchini Recipes!

sliced Pumpkin Zucchini Bread with butter
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Pumpkin Zucchini Bread

Make this savory and slightly sweet pumpkin zucchini bread for breakfast, as a snack or even dessert!
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Cool 10 minutes
Total Time 1 hour 45 minutes
Servings 16 slices
Author Candace




  • Preheat oven to 350˚F. Grease a 9x5 inch loaf pan.
  • Combine both types of flour, flax, baking powder and soda, pumpkin pie spice and salt together in a medium bowl.
  • In a separate large bowl mix bananas, pumpkin, yogurt, sugar, oil, and egg.
  • Add flour mixture to banana mixture, then fold until just mixed. Do not over mix.
  • Fold zucchini and nuts in gently.
  • Add batter to loaf pan. Bake for 60-75 minutes. Insert a toothpick in the center, if it comes out clean, the loaf is done.
  • Cool on a wire rack for 10 minutes, then remove from pan and cook completely.


  • Do not over mix the wet and dry ingredients as it may cause a heavy, dry loaf.
  • Store leftovers at room temperature in an airtight container for up to 2 days.
  • It will keep in the refrigerator for up to a week, and in the freezer for up to 6 months, wrapped in plastic wrap. 
  • It's a good idea to freeze slices between pieces of parchment paper, then in a zippered bag. This makes it easy to grab a piece quickly and thaw it in the microwave.
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Nutrition Information

Calories: 191 | Carbohydrates: 23g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 12mg | Sodium: 205mg | Potassium: 206mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2430IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 1mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Bread
Cuisine American

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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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