15 Pumpkin Zucchini Bread Recipes for Peak Fall Baking Season

 Your neighbors may suddenly develop a strong interest in “borrowing a cup of sugar” once they catch a whiff of these baking.

Let’s talk about the ultimate fall baking power couple. Pumpkin and zucchini. Yeah, I know—zucchini feels like summer. But trust me on this one. When you shred that summer squash into a pumpkin bread batter, something magical happens. The zucchini melts away into pure moisture, leaving behind a tender, impossibly soft crumb that pumpkin bread alone can’t achieve. It’s like they were destined to be together.

Here’s the thing about pumpkin zucchini bread—it’s practically foolproof. The zucchini keeps everything so moist that even if you accidentally overbake it (we’ve all been there), it stays delicious. It’s also a sneaky way to get a little extra veggie into your breakfast, which IMO is a total win.

I’ve spent years perfecting these combinations. Some have chocolate chips (because why not?), others have crunchy streusel toppings, and a few have surprising twists like orange zest or coconut. Every single one will fill your kitchen with that intoxicating fall aroma that makes everyone wander in asking, “What’s baking?”

So grab your box grater, preheat that oven, and let’s make the coziest loaves of the season. Your breakfast (and your house) will thank you. 🍂🧁

1. Classic Pumpkin Zucchini Bread

Why It’s Awesome: This is the gateway recipe. It’s simple, reliable, and the zucchini makes it incredibly moist. If you’re new to the pumpkin-zucchini combo, start here.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 cup pumpkin purée
• 1 ½ cups zucchini, finely shredded (about 1 medium zucchini)
• 1 teaspoon vanilla extract

Step-by-Step Instructions

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan. Don’t skip this—nobody wants to wrestle a stuck loaf.
2. Shred the zucchini using a box grater. Place it in a clean kitchen towel and squeeze out the excess moisture. This is important! Too much water will make the bread gummy.
3. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. In a large bowl, beat together the granulated sugar, brown sugar, and oil until combined. It won’t get fluffy like butter does—that’s totally fine.
5. Add the eggs one at a time, then stir in the pumpkin purée, shredded zucchini, and vanilla.
6. Gradually add the dry ingredients to the wet, stirring until just combined. Overmixing is the enemy here.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Why You’ll Love It

This bread is perfectly moist, softly spiced, and has a wonderful tender crumb. The zucchini disappears completely, so even picky eaters won’t notice it’s there. It’s the recipe I make when I want comfort food that feels like a hug.

2. Double Chocolate Pumpkin Zucchini Bread

Why It’s Awesome: Because sometimes you need chocolate. Lots of it. This bread is rich, fudgy, and has two types of chocolate. The zucchini and pumpkin keep it incredibly moist.

Ingredients

• 1 ¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1 cup sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 eggs
• 1 cup pumpkin purée
• 1 ½ cups zucchini, shredded and squeezed
• 1 cup semisweet chocolate chips
• 1 teaspoon vanilla

Step-by-Step Instructions

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and cinnamon.
3. In a large bowl, beat the sugars and oil until combined.
4. Add the eggs, pumpkin purée, zucchini, and vanilla. Mix until smooth.
5. Gradually add the dry ingredients, stirring until just combined.
6. Fold in the chocolate chips.
7. Pour into the pan and bake for 60-65 minutes.
8. Cool for 10 minutes, then transfer to a rack.

Why You’ll Love It

This bread is basically dessert disguised as breakfast. The cocoa gives it a deep, rich flavor, and the chocolate chips melt into gooey pockets. I’ve made this for chocolate lovers and they couldn’t believe there was zucchini in it. Trust me—it works.

3. Pumpkin Zucchini Bread with Streusel Topping

Why It’s Awesome: The streusel adds a buttery, crunchy layer that makes every slice feel extra special. It’s the kind of bread that gets devoured in minutes.

Ingredients

For the bread:

• 1 ¾ cups flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 1 cup sugar
• ½ cup brown sugar
• ½ cup oil
• 2 eggs
• 1 cup pumpkin purée
• 1 ½ cups shredded zucchini, squeezed

For the streusel:

• ½ cup brown sugar
• ¼ cup flour
• 3 tablespoons cold butter, cubed
• 1 teaspoon cinnamon

Step-by-Step Instructions

1. Preheat oven to 350°F and grease a 9×5-inch loaf pan.
2. Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, mix the sugars and oil. Add eggs, pumpkin, and zucchini.
4. Combine wet and dry ingredients, stirring until just combined.
5. For the streusel, combine brown sugar, flour, cold butter, and cinnamon. Use your fingers to work the butter in until crumbly.
6. Pour half the batter into the pan, sprinkle with half the streusel, add the remaining batter, and top with the rest of the streusel.
7. Bake for 60-70 minutes. Cool before slicing.

Why You’ll Love It

The streusel is everything. It’s crunchy, buttery, and loaded with cinnamon. I’ve tried making this without the streusel before, and honestly? Don’t. It’s what takes this bread from good to unforgettable.

4. Gluten-Free Pumpkin Zucchini Bread

Why It’s Awesome: This version uses a blend of gluten-free flours and turns out just as moist and delicious as the original. Your GF friends will be thrilled.

Ingredients

• 1 cup gluten-free all-purpose flour
• ½ cup oat flour (certified GF if needed)
• ½ cup almond flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 1 cup sugar
• ½ cup brown sugar
• ½ cup oil
• 2 eggs
• 1 cup pumpkin purée
• 1 ½ cups shredded zucchini, squeezed
• 1 teaspoon vanilla

Step-by-Step Instructions

1. Preheat oven to 350°F and line a 9×5-inch loaf pan with parchment paper.
2. Whisk together the flours, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, mix the sugars and oil. Add eggs, pumpkin, zucchini, and vanilla.
4. Combine wet and dry ingredients, stirring until just combined.
5. Pour into the prepared pan and bake for 55-65 minutes.
6. Cool in the pan for 10 minutes, then transfer to a rack.

Why You’ll Love It

This bread is so good that nobody will guess it’s gluten-free. The combination of flours creates a tender, moist texture that rivals any traditional version. I’ve made this for celiac friends and they always ask for the recipe.

5. Maple Pecan Pumpkin Zucchini Bread

Why It’s Awesome: Maple syrup adds a warm, caramelized sweetness, and toasted pecans give every bite a satisfying crunch.

Ingredients

• 1 ¾ cups flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 2 teaspoons cinnamon
• ½ teaspoon ginger
• ½ teaspoon salt
• ½ cup granulated sugar
• ½ cup maple syrup
• ½ cup oil
• 2 eggs
• 1 cup pumpkin purée
• 1 ½ cups shredded zucchini, squeezed
• 1 cup pecans, toasted and chopped

Step-by-Step Instructions

1. Preheat oven to 350°F and grease a 9×5-inch loaf pan.
2. Whisk together the flour, baking soda, baking powder, cinnamon, ginger, and salt.
3. In a large bowl, mix the sugar, maple syrup, and oil. Add eggs, pumpkin, and zucchini.
4. Gradually add the dry ingredients, stirring until just combined.
5. Fold in the toasted pecans.
6. Pour into the pan and bake for 60-65 minutes.
7. Cool completely before slicing.

Why You’ll Love It

The maple flavor is subtle but unmistakable. Toasting the pecans before adding them is non-negotiable—it brings out their flavor and adds a wonderful texture. I’ve also made this with walnuts, and it’s great, but pecans are my favorite here.

6. Pumpkin Zucchini Bread with Orange Zest

Why It’s Awesome: Orange zest adds a bright, citrusy note that cuts through the richness. It’s unexpected and absolutely delicious.

Ingredients

• 1 ¾ cups flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 1 cup sugar
• ½ cup brown sugar
• ½ cup oil
• 2 eggs
• 1 cup pumpkin purée
• 1 ½ cups shredded zucchini, squeezed
• 1 tablespoon orange zest
• 1 teaspoon vanilla

Step-by-Step Instructions

1. Preheat oven to 350°F and grease a 9×5-inch loaf pan.
2. Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, mix the sugars and oil. Add eggs, pumpkin, zucchini, orange zest, and vanilla.
4. Gradually add the dry ingredients, stirring until just combined.
5. Pour into the pan and bake for 60-65 minutes.
6. Cool for 10 minutes, then transfer to a rack.

Why You’ll Love It

The orange zest brightens up the whole loaf. It’s not overpowering—just a subtle hint of citrus that makes the pumpkin and spices pop. I’ve also made a simple orange glaze to drizzle on top, and it’s incredible.

7. Coconut Pumpkin Zucchini Bread

Why It’s Awesome: Toasted coconut adds a tropical twist and a wonderful crunch. It’s cozy with a little something extra.

Ingredients

• 1 ¾ cups flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 2 teaspoons cinnamon
• ½ teaspoon salt
• 1 cup sugar
• ½ cup brown sugar
• ½ cup oil
• 2 eggs
• 1 cup pumpkin purée
• 1 ½ cups shredded zucchini, squeezed
• ½ cup shredded coconut (toasted)
• ½ cup coconut milk (or regular milk)

Step-by-Step Instructions

1. Preheat oven to 350°F and grease a 9×5-inch loaf pan.
2. In a small skillet, toast the shredded coconut over medium heat until golden. Set aside.
3. Whisk together the flour, baking soda, baking powder, cinnamon, and salt.
4. In a large bowl, mix the sugars and oil. Add eggs, pumpkin, zucchini, and coconut milk.
5. Gradually add the dry ingredients, then fold in the toasted coconut.
6. Pour into the pan and bake for 60-65 minutes.
7. Cool before slicing.

Why You’ll Love It

The toasted coconut adds so much flavor and texture. I’ve made this with both sweetened and unsweetened coconut, and I personally prefer unsweetened—it lets the pumpkin shine.

8. Pumpkin Zucchini Bread with Chocolate Ganache

Why It’s Awesome: Because a simple chocolate glaze isn’t enough. A thick, glossy ganache takes this bread to dessert-level decadence.

Ingredients

For the bread:

• 1 ¾ cups flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 2 teaspoons cinnamon
• ½ teaspoon salt
• 1 cup sugar
• ½ cup brown sugar
• ½ cup oil
• 2 eggs
• 1 cup pumpkin purée
• 1 ½ cups shredded zucchini, squeezed
• 1 teaspoon vanilla

For the ganache:

• ½ cup heavy cream
• 1 cup semisweet chocolate chips

Step-by-Step Instructions

1. Preheat oven to 350°F and grease a 9×5-inch loaf pan.
2. Whisk together the flour, baking soda, baking powder, cinnamon, and salt.
3. In a large bowl, mix the sugars and oil. Add eggs, pumpkin, zucchini, and vanilla.
4. Gradually add the dry ingredients, stirring until just combined.
5. Pour into the pan and bake for 60-65 minutes. Cool completely.
6. For the ganache, heat the cream in a small saucepan until it simmers. Pour over the chocolate chips and let sit for 2 minutes. Whisk until smooth.
7. Pour the ganache over the cooled bread and let it set before slicing.

Why You’ll Love It

The ganache is rich, silky, and makes the bread feel incredibly indulgent. I’ve also drizzled this with white chocolate ganache for a prettier contrast.

9. Whole Wheat Pumpkin Zucchini Bread with Honey

Why It’s Awesome: This one’s a bit healthier without sacrificing flavor. Whole wheat flour adds nuttiness, and honey keeps it moist.

Ingredients

• 1 ½ cups whole wheat flour
• ½ cup all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• ½ cup honey
• ½ cup brown sugar
• ½ cup coconut oil, melted
• 2 eggs
• 1 cup pumpkin purée
• 1 ½ cups shredded zucchini, squeezed
• 1 teaspoon vanilla

Step-by-Step Instructions

1. Preheat oven to 350°F and grease a 9×5-inch loaf pan.
2. Whisk together the flours, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, mix the honey, brown sugar, and melted coconut oil. Add eggs, pumpkin, zucchini, and vanilla.
4. Gradually add the dry ingredients, stirring until just combined.
5. Pour into the pan and bake for 55-65 minutes.
6. Cool completely before slicing.

Why You’ll Love It

This bread is hearty but not dense. The honey gives it a lovely floral sweetness. I’ve made this for friends who are trying to eat “cleaner” and they loved it.

10. Pumpkin Zucchini Bread with Cream Cheese Swirl

Why It’s Awesome: Cream cheese swirls through the bread, creating a tangy, creamy ribbon in every slice. It’s like cheesecake met pumpkin bread.

Ingredients

For the bread:

• 1 ¾ cups flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 1 cup sugar
• ½ cup brown sugar
• ½ cup oil
• 2 eggs
• 1 cup pumpkin purée
• 1 ½ cups shredded zucchini, squeezed

For the swirl:

• 8 oz cream cheese, softened
• ¼ cup sugar
• 1 teaspoon vanilla
• 1 egg yolk

Step-by-Step Instructions

1. Preheat oven to 350°F and grease a 9×5-inch loaf pan.
2. Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, mix the sugars and oil. Add eggs, pumpkin, and zucchini.
4. Gradually add the dry ingredients, stirring until just combined.
5. For the cream cheese mixture, beat together the cream cheese, sugar, vanilla, and egg yolk until smooth.
6. Pour half the pumpkin batter into the pan, dollop the cream cheese mixture over it, then top with the remaining pumpkin batter.
7. Use a knife to swirl gently. Don’t overmix—you want distinct ribbons.
8. Bake for 60-70 minutes. Cool completely.

Why You’ll Love It

The cream cheese swirl is absolute perfection. It adds tanginess that balances the sweet pumpkin. I’ve made this multiple times and it’s always a showstopper.

11. Pumpkin Zucchini Bread with Cranberries and Walnuts

Why It’s Awesome: Tart cranberries and crunchy walnuts add flavor and texture. It’s a bread that feels elegant and festive.

Ingredients

• 1 ¾ cups flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 2 teaspoons cinnamon
• ½ teaspoon ginger
• ½ teaspoon salt
• 1 cup sugar
• ½ cup brown sugar
• ½ cup oil
• 2 eggs
• 1 cup pumpkin purée
• 1 ½ cups shredded zucchini, squeezed
• 1 cup dried cranberries
• ½ cup walnuts, chopped

Step-by-Step Instructions

1. Preheat oven to 350°F and grease a 9×5-inch loaf pan.
2. Whisk together the flour, baking soda, baking powder, cinnamon, ginger, and salt.
3. In a large bowl, mix the sugars and oil. Add eggs, pumpkin, and zucchini.
4. Gradually add the dry ingredients, stirring until just combined.
5. Fold in the dried cranberries and walnuts.
6. Pour into the pan and bake for 60-65 minutes.
7. Cool completely.

Why You’ll Love It

The tart cranberries and earthy walnuts are a perfect match for the sweet pumpkin. I’ve also used fresh cranberries when they’re in season—they add a lovely pop of tartness.

12. Pumpkin Zucchini Bread with Brown Butter Glaze

Why It’s Awesome: Brown butter adds a nutty, caramelized flavor that takes this bread to the next level. The glaze is thin enough to soak in slightly.

Ingredients

For the bread:

• 1 ¾ cups flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 2 teaspoons cinnamon
• ½ teaspoon salt
• 1 cup sugar
• ½ cup brown sugar
• ½ cup oil
• 2 eggs
• 1 cup pumpkin purée
• 1 ½ cups shredded zucchini, squeezed
• 1 teaspoon vanilla

For the glaze:

• ¼ cup butter
• 1 cup powdered sugar
• 2 tablespoons milk

Step-by-Step Instructions

1. Preheat oven to 350°F and grease a loaf pan.
2. Whisk dry ingredients.
3. Mix sugars and oil, add eggs, pumpkin, zucchini, and vanilla.
4. Combine wet and dry.
5. Bake for 60-65 minutes. Cool completely.
6. For the glaze, melt butter in a saucepan over medium heat until it turns golden brown and smells nutty. Remove from heat.
7. Whisk in powdered sugar and milk until smooth.
8. Drizzle over the cooled bread.

Why You’ll Love It

The brown butter glaze is everything—nutty, sweet, and a little savory. I once tried this with regular butter glaze and it just wasn’t the same.

13. Pumpkin Zucchini Bread with Apple Chunks

Why It’s Awesome: Apple chunks add a burst of sweetness and texture. It’s like apple and pumpkin had a delicious baby.

Ingredients

• 1 ¾ cups flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 1 cup sugar
• ½ cup brown sugar
• ½ cup oil
• 2 eggs
• 1 cup pumpkin purée
• 1 ½ cups shredded zucchini, squeezed
• 1 apple, peeled and diced

Step-by-Step Instructions

1. Preheat oven to 350°F and grease a loaf pan.
2. Whisk dry ingredients.
3. Mix sugars and oil, add eggs, pumpkin, and zucchini.
4. Combine wet and dry, then fold in the diced apple.
5. Pour into the pan and bake for 60-65 minutes.
6. Cool before slicing.

Why You’ll Love It

The apple chunks stay slightly firm and add a wonderful freshness. I prefer Honeycrisp or Granny Smith apples here—they hold their shape well.

14. Dairy-Free Pumpkin Zucchini Bread

Why It’s Awesome: No milk, no butter, no problem. This version is just as moist and delicious, thanks to coconut oil and almond milk.

Ingredients

• 1 ¾ cups flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 1 cup sugar
• ½ cup brown sugar
• ½ cup coconut oil, melted
• 2 eggs
• 1 cup pumpkin purée
• 1 ½ cups shredded zucchini, squeezed
• ¼ cup almond milk
• 1 teaspoon vanilla

Step-by-Step Instructions

1. Preheat oven to 350°F and grease a loaf pan with coconut oil.
2. Whisk dry ingredients.
3. Mix sugars and melted coconut oil. Add eggs, pumpkin, zucchini, almond milk, and vanilla.
4. Combine wet and dry.
5. Pour into the pan and bake for 60-65 minutes.
6. Cool completely.

Why You’ll Love It

This bread is incredibly moist and doesn’t feel like a compromise at all. I’ve made it for dairy-free friends and they couldn’t believe it was dairy-free.

15. Pumpkin Zucchini Bread with Chai Spice and Pepitas

Why It’s Awesome: Chai spices—cardamom, ginger, and cloves—add warmth and depth. Pepitas (green pumpkin seeds) add a fun crunch on top.

Ingredients

• 1 ¾ cups flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon cardamom
• ½ teaspoon ginger
• ½ teaspoon cloves
• ½ teaspoon salt
• 1 cup sugar
• ½ cup brown sugar
• ½ cup oil
• 2 eggs
• 1 cup pumpkin purée
• 1 ½ cups shredded zucchini, squeezed
• ¼ cup pepitas (for topping)

Step-by-Step Instructions

1. Preheat oven to 350°F and grease a loaf pan.
2. Whisk together the flour, baking soda, baking powder, cinnamon, cardamom, ginger, cloves, and salt.
3. In a large bowl, mix the sugars and oil. Add eggs, pumpkin, and zucchini.
4. Gradually add the dry ingredients, stirring until just combined.
5. Pour into the pan and sprinkle pepitas on top.
6. Bake for 60-65 minutes.
7. Cool before slicing.

Why You’ll Love It

The chai spices are warm and aromatic. The pepitas add a lovely crunch. This one’s perfect for cozy mornings with a chai latte.

Conclusion

Fifteen pumpkin zucchini bread recipes. Fifteen ways to make your fall mornings infinitely more delicious. The best part? Every single one of these loaves freezes beautifully, so you can bake a batch now and enjoy them well into November.

The secret to all of them is the zucchini. It’s not just a gimmick—it truly transforms the texture, making the bread impossibly tender and moist. And because zucchini is so mild, it lets the pumpkin and spices shine.

So whether you’re a classic purist, a chocolate fanatic, or someone who loves a crunchy streusel topping, there’s a loaf here with your name on it. Make one, make five, or make all fifteen. Your kitchen will smell like heaven, and your breakfast will never be boring again.

Now go forth and bake, my friend. Fall is waiting. 🎃✨