Ingredients
Scale
3 cups all-purpose flour
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 eggs
2 cups sugar
1/3 cup vegetable oil
1 cup pumpkin puree (not pie filling)
2 cups shredded zucchini (un-drained)
1/2 cup chopped walnuts or mini chocolate chips
Glaze: 1/4 cup cream cheese, 4 tbsp powdered sugar, 3–4 tbsp light cream
Instructions
- Prepare: Preheat oven to 350°F (175°C) and grease 2 loaf pans.
- Mix dry: Whisk flour, cinnamon, baking powder, baking soda, and salt.
- Mix wet: In another bowl, beat eggs, sugar, oil, and pumpkin puree until smooth.
- Combine: Fold wet mixture into dry, then gently stir in zucchini and walnuts or chocolate chips.
- Bake: Divide batter into pans, reduce oven to 325°F, and bake 45–55 minutes until a toothpick comes out clean.
- Glaze: Cool completely, then drizzle with cream cheese glaze before slicing.
Notes
Do not drain zucchini, its natural moisture keeps the bread soft. For nut-free, substitute chocolate chips. Bread can be frozen up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 18g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg