Pumpkin Zucchini Bread or Muffins
Moist, healthy, and scrumptious pumpkin zucchini muffins or bread. Perfect for an afternoon snack. Makes 36 muffins or 12 muffins and 4 mini loaves.
Servings Prep Time
36muffins 15minutes
Cook Time
35 minutes
Servings Prep Time
36muffins 15minutes
Cook Time
35 minutes
  • 3 eggsbeaten together
  • 1/2cup brown sugar
  • 2teaspoons vanilla
  • 2cups pumpkin puree
  • 2cups grated zucchini
  • 1cup vegetable oiloptional: 1/2of oil and 1/2of mashed banana
  • 1 1/4cup milk
  • 2tablespoons cinnamon
  • 1teaspoon ginger
  • 1tablespoon baking powder
  • 1teaspoon baking soda
  • 1teaspoon salt
  • 4cups flour
  • 1cup sugar
Optional add-ins:
  • 1cup chocolate chips
  • 1cup diced walnuts or almonds
  1. Preheat oven to 375 F. Grease or line muffin tins (and mini loaf pans if using)
  2. Grate zucchini on box grater into colander. Squeeze out excess water. If more than 2 cups of zucchini, grate the rest and freeze in air tight bag.
  3. Mix pumpkin, zucchini, milk, brown sugar, vanilla, vegetable oil, and eggs.
  4. Mix salt, baking soda, baking powder, sugar, cinnamon, and flour.
  5. Gradually mix dry ingredients into wet mixture until incorporated. Do not over-mix. If using optional ingredients, mix in now.
  6. Fill muffin tins and/or loaf pans. Bake muffins 25-30 minutes until top springs back. Bake loaves 30-35 minutes. Each muffin should be slightly less than 1/4 cup.
  7. Let sit for 5 minutes then remove and let cool on a wire rack. Pack in bags to eat during the week or wrap and freeze to toss in a lunchbox.
Recipe Notes

These also freeze well to use as a lunchbox snack idea. If making into a big loaf, cut into slices then freeze. They’ll double as an extra ice pack.