Pumpkin Zucchini Bread/ Cake


When a craving for zucchini bread collides with leftover pumpkin...

Loaf of Pumpkin Zucchini Bread Cake with a few slices next to it
Prep Time:
20 mins
Cook Time:
40 mins
Additional Time:
30 mins
Total Time:
1 hrs 30 mins
2 8x8-inch pans


  • 3 cups all-purpose flour

  • 1 ½ tablespoons pumpkin pie spice

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 3 eggs

  • 2 ¼ cups white sugar

  • ½ cup vegetable oil

  • ½ cup canned pumpkin

  • 1 tablespoon vanilla extract

  • 2 ½ cups grated zucchini

  • 1 cup chopped walnuts (Optional)


  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 8x8-inch baking dishes.

  2. Sift flour, pumpkin pie spice, salt, baking soda, and baking powder together in a large bowl.

  3. Beat eggs, sugar, vegetable oil, pumpkin, and vanilla extract together in a second bowl until mixture is smooth and creamy. Stir wet ingredients into flour mixture until combined; gently fold in zucchini and walnuts. Divide batter into the prepared baking dishes.

  4. Bake in the preheated oven until cakes are lightly browned and a toothpick inserted into the center comes out clean, 40 to 60 minutes. Allow to cool on rack for 20 minutes before removing from pans to finish cooling.

Cook's Note:

Freezer-friendly. Do NOT drain grated zucchini, as it removes some of the moisture from the bread/ cake.

Nutrition Facts (per serving)

435 Calories
17g Fat
65g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 435
% Daily Value *
Total Fat 17g 22%
Saturated Fat 2g 12%
Cholesterol 47mg 16%
Sodium 361mg 16%
Total Carbohydrate 65g 24%
Dietary Fiber 2g 8%
Total Sugars 39g
Protein 7g
Vitamin C 4mg 22%
Calcium 54mg 4%
Iron 2mg 13%
Potassium 162mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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