Everyone in Spokane has zucchini in summer. The people who grow it have enough for all of their friends! This is one of many ways I like to use it.

Allrecipes Member

Recipe Summary test

15 mins
45 mins
1 hr
32 servings


Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In a mixing bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.


Nutrition Facts

177 calories; protein 2.6g; carbohydrates 22.9g; fat 8.8g; cholesterol 32.7mg; sodium 144mg. Full Nutrition

Reviews (185)

Rating: 5 stars
This bread is fantastic! I made it just two days ago and we're running out already. I used 1 c. white sugar & 1 c. brown sugar, and also used 1 1/2 c. white flour & 1 1/2 c. whole wheat flour. I also increased to 1 t. cinnamon, and added in 1/2 t. pumpkin pie spice in addition to all the other spices. I followed another reviewer's suggestion and used 1 3/4 c. shredded zucchini, which I squeezed some of the liquid out of before mixing into the batter. I made two mini loaf pans, which baked for 50 min., and one 8x4" pan, which I left in the oven for another 20 min. (1 hour, 10 min.). I did the toothpick test and they turned out great. Everyone loved this bread and I will definitely be making it again-- and probably soon, since our zucchinis from the garden are still producing. Thanks for an excellent recipe, Pat! Read More
Rating: 4 stars
Overall, very tasty. Like some other reviewers I would add more zucchini if I did it again, as this is mainly a pumpkin loaf as is. I'd also lower the cloves and up the cinnamon. I used 3/4 of the sugar called for and it was still very sweet. I also substituted applesauce for half the butter, to make it a bit lighter. Read More
Rating: 5 stars
This recipe is very good. I added about 3/4 of a cup of raisins in addition to the walnuts.I used an entire 15oz can of pumpkin. I also used about 1 and 3/4 of a cup of zucchini.To make it a bit healthier I used one half whole wheat flour, one half regular. Used 1 cup brown sugar, one cup white as well. Really really good, I cant stop eating it. I made it two days ago and over half the batch is gone. It made two regular sized loaf pans. Will definetly make again. Read More
Rating: 4 stars
This bread is so easy to make - quick to put together also. I made a double recipe and it made 12 mini loaf pans. For the double recipe I used 1 cup melted butter and 1 cup veg oil (that's the only major change I made). I love the taste of butter but I've come to realize that oil creates such a nice moistness & texture for quick breads so I figured that a combination of the 2 fats would be ideal. I personally think that a bit more spice is needed in this recipe and I usually am not one to prefer spice. For a couple of my loaves I sprinkled a mix of brown sugar, cinnamon and granulated sugar on top before they went into the oven. It created a nice, slightly crunchy streusel like texture and added a bit more spice. I think I would continue to sprinkle that on top if I made this again. I left out the walnuts on some also and since I do not care for nuts, I preferred the nutless loaves. But this recipe and it's lovely spicy aroma reminds me of fall, except that I'm using my summer zucchini! It's very tasty and quick and probably pretty versatile - like if you wanted to add coconut or chocolate chips or dried cranberries etc. I'm rating it 4 stars instead of 5 because I think a bit more spice is needed but I DO think you should give this a try. It's a great way to use up the zucchini. For my double recipe I used an entire medium size zucchini. Read More
Rating: 5 stars
We loved this bread! Our garden is overflowing with zicchini already and we still have frozen pumpkin from last year.....Great combination...nice and spicy.....just right! Thanks for the recipe! Read More
Rating: 5 stars
Wonderful! I made this the day before Thanksgiving when I wound up with extra pumpkin after I made my pumpkin pie. I baked it in a bundt cake pan, and made a cream cheese icing for it the next morning. Perfect for Thanksgiving morning brunch along with a breakfast casserole! Everyone loved it. Read More
Rating: 5 stars
This is very good! I used a whole small can of pumpkin and extra zucchini. Read More
Rating: 5 stars
This is a great recipe to make into muffins -- so portable and easier to serve. I also used a cup of trail mix that included sunflower seeds, cashews, peanuts and more in place of the walnuts. I sprinkled toffee chips on top of each muffin also. Read More
Rating: 5 stars
This was sooooo good! It was a nice change from plain old zucchini bread. I doubled the recipe and made four loaves, took them to work and everyone devoured them. I was asked for the recipe numerous times. Will definately make this again! Read More