Each year we plant a garden, we always end up with monstrous zucchinis. Most of them are the length of my forearm, and bigger around too. And each year, we can never find enough recipes to put all of the Mother’s bounty to use. This year though, I’ve made it a priority to try. Our two standard approaches are fried zucchini slices and zucchini cupcakes, and today, I’m adding pumpkin zucchini bread to the list. I baked up a couple of loafs yesterday, and they’re delicious! Even my eight year old brother, who is the pickiest eater in the family, loved them. It’s definitely one to hang onto for future use, so I thought I’d share it with you guys. 🙂

It also brings me to two questions: Does anyone have any other zucchini recipes they care to share? And if you have a garden, what do you always end up with an overabundance of?


  • 3 eggs, lightly beaten
  • 2 cups sugar
  • 1 cup canned pumpkin
  • 1 cup butter or margarine, melted
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup shredded zucchini
  • 1 cup chopped walnuts


  1. 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.

Yields 32 servings