Pumpkin Zucchini Bread/ Cake

Super moist and yummy!

I absolutely LOVE this recipe. So moist and flavorful!!! I did not have to tweak the recipe at all (other than putting a little cream cheese frosting on top). I made mini loaves, wrapped in plastic wrap and placed in a freezer baggie. I take a mini loaf out just about every other day to enjoy. (I’m not going to lie, my dogs love it too :-)) Thank you for publishing this recipe. I am getting ready to make another batch as I type this!

I loved this recipient doubled everything and only change I opened a 15 oz can of pumpkin and used the whole can. It is Delicious will definitely make this and share. Moist and flavorful . Thanks chef John for sharing

Omg, this was so good! I saw from others it was dry so I did what someone else did and changed it to 2 cups zucchini, 1 cup pumpkin, and 1.5 cups sugar. I will definitely make this again!

I enjoyed these (muffins). I would increase the pumpkin spice, zucchini, add raisins and definitely add the walnuts. I may try this again and add some applesauce, I found the muffins slightly dry. A note might be added that the spice will develop as the muffins cool.

This came out great! I only read about the first 2 reviews, and saw similar things done that I would do to make it healthier and more gluten free, so I went with it and am so glad I did! What I changed: 1 Cup ancient grains gluten free flour, 1/2 Cup almond flour, 1/2 Cup all purpose flour, 1 Cup whole wheat flour (= 3 cups total flour), 1/4 Cup melted coconut oil & 1/4 cup apple sauce (to replace vegetable oil), 1 Cup coconut palm sugar, and I think it’s here that I almost made it without the second cup of sugar by accident, then I remembered I only had one cup of coconut palm sugar in there, and decided to grab the pure maple syrup, and put about 1/4 in and about 1/4 honey. Added the zucchini and all the other ingredients in the recipe (minus my substitutions and the nuts) and baked 12 muffins for 25 minutes (although I think 27 min would be even better. Let cool as they will continue to cook any softer parts inside the muffin even while out of oven), and 1 8×8 square baking pan (still in oven now for 1 hr.) My children and I all enjoyed the muffins, even my older ones who thought they wouldn’t like them. And I’m so glad the changes that were made worked well so that I feel good about eating them and after. Thanks for sharing the recipe, and to everyone who submitted their helpful tips. 🙂

I made this exactly as written and it came out fabulous. it is sweet, moist and coffee cake texture. I received high compliments on it from hubby. I am storing it in an airtight container in the refrigerator. It is great toasted lightly in toaster oven. Recommend this recipe for using those plentiful garden zuchinnis.

This is really a good recipe for anyone that likes pumpkin. My Only problem was, Finding canned pumpkin. Thank God for mom-in-laws.

Baked this in a 9 x 13 pan. The pumpkin flavor doesn’t really come through, but the pumpkin pie spice makes this like a spice cake. My husband declared it the best use of zucchini.

This bread is amazing! It is delicious and easy to make. I switched out walnuts for chocolate chips and it made the bread even better. I would easily recommend this recipe to anyone! 10/10

I must admit I tweaked the recipe a fair amount due to living at altitude and personal taste. I added an additional 1/8 cup flour, substituted 2 1/2 tsps each cinnamon & nutmeg for the allspice, increased the zucchini (I used thawed fresh frozen) to 3 cups and the canned pumpkin puree to 1 cup. I love that it came out very tasty with less than half of the sugar! I will definitely make it again but will add ground ginger and increase the pumpkin to one 15 oz can. A little warm brown sugar drizzle on top would be just the ticket for those looking for a little extra sweetness.

I made this in 2 – 8 X 8″ cake pans, and it baked true to time in my convection oven. Easy, moist, delicious! I would make it again.

Made it without any changes to the recipe. It was a hit! I divided the batter into 2 loaves and it all went fast. Super moist and flavorful. I wouldn’t change a thing.

Really delicious muffins/cake! I made cupcakes and they came out with yummy crunchy muffin tops and moist insides. I cut the sugar down to 1 cup demarrara sugar and 1 cup white sugar and used 100% whole wheat flour. I didn’t have walnuts so I added chocolate chips for my kids. Really delicious !

I added chocolate chips and they were amazing!!

One of the best way to get your veggies 😉 this recipe is so tasty and moist, my family loved it! I have made them plain, with chocolate chips and with blueberries and we’d be hard pressed to pick a favorite. This is a keeper!

Loved it. I subbed pumpkin seeds for walnuts (chop them up!), butter for olive oil, and whole wheat for bleached flour. I made cupcakes instead of the cake, as well as four mini loaves. The mini loaves I covered with tin foil the last five minutes, which made them extra moist and delectable. Cheers to fall!

This is delicious, but a little too moist. I added 1 cup chopped pecans which helped absorb some moisture. Squeezing some moisture from the zucchini would help, but not to squeeze it dry. I added butter to the icing, and used a pumpkin pie spice instead of cinnamon. Yummy!

Made the recipe exactly as stated. Made 2 loaves. One with mini chocolate chips and the other plain. Very moist and delicious. Will definitely make again. Thanks for the awesome recipe.

Very nice way to use all that zucchini I grated and froze last summer. I halved the recipe, added extra pumpkin, cut the sugar by half but it was still a bit too sweet for us. Will def make again. I also really like the zucchini blueberry muffin on Allrecipes.com. Make that one a lot. Thanks!

It was delicious even though I substituted whole wheat flour and used just half a cup of honey instead of all the sugar. That’s probably not enough sweet for most people, but it is for my kids and I. They still gobbled them up. Pumpkin and zucchini go really well together!