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Pumpkin Zucchini Bread with Cream Cheese Glaze

I love this bread! I had a surplus of zucchini in my garden this year but wanted a fall twist on a traditional zucchini loaf! You won’t believe how flavorful and moist this bread is… and how perfect pumpkin & chocolate chips are together!!

Don’t squeeze your zucchini dry in this recipe as the moisture is required to keep the loaves nice and moist! Keep the bread sealed at room temperature for up to 2 days. You can easily slice and freeze this bread and just take a couple of slices out for a snack or to add to a lunchbox.

The cream cheese glaze is amazing, similar to a frosting but pourable… my family totally devoured this bread!

  • 3 cups flour
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 eggs
  • 2 cups white sugar
  • ⅓ cup vegetable oil
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 2 cups shredded zucchini, do not drain or squeeze
  • ½ cup walnuts or mini chocolate chips (optional)
  • Cream Cheese Glaze
  • ¼ cup cream cheese, softened
  • 4 tablespoons powdered sugar
  • 3-4 tablespoons light cream

  • Preheat oven to 350 degrees F. Grease and flour two loaf pans and set aside.
  • In a large bowl, combine flour, cinnamon, salt, baking soda, and baking powder with a whisk. In a separate bowl, mix eggs,oil, pumpkin and sugar.
  • Add pumpkin mixture to dry ingredients and stir just until combined. Fold in zucchini and nuts or chocolate chips if using. Pour into prepared pans.
  • Place in the oven and reduce heat to 325 degrees. Bake 40-50 minutes for a 9x5 pan and 45-55 minutes for an 8x4 pan or until a toothpick comes out clean. DO not over bake!
  • Cool 20 minutes and remove from pans.

Source recipes -Here-