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pumpkin pecan zucchini bread

Pumpkin Pecan Zucchini Bread

Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 4


  • 3 large eggs
  • ½ cup vegetable oil
  • 1 cup granulated sugar
  • 1 ¾ cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 ½ teaspoons pumpkin pie spice
  • 1 ½ teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 cup zucchini, grated and drained (1 medium)
  • ½ cup pumpkin puree, not pumpkin pie filling
  • ½ cup chopped pecans


  • Heat oven to 325°F and grease and flour a loaf pan.
  • In the bowl of your stand mixer, or in a medium bowl with a hand mixer, beat the Eggs for 1 minute. Add in the Vegetable Oil and Granulated Sugar. Beat until well combined.
  • Add in Flour, Salt, Baking Soda, Pumpkin Pie Spice, and Baking Powder. Beat on low until all the dry ingredients are incorporated. Scrape down the sides of the bowl to insure everything is mixed together well.
  • Add in the Vanilla Extract, grated Zucchini, and pumpkin puree. Mix briefly, just to combine. By hand, stir in the chopped pecans.
  • Pour batter into loaf pan and bake for 50-60 minutes, until golden brown and a toothpick inserted into the center comes out clean.
  • Cool on a wire rack. Can be stored in an airtight container for up to 3 days. For freezing, once room temperature, slice and wrap each piece individually with plastic wrap, store in plastic bags for up to 2 weeks.