whole wheat pumpkin zucchini bread

Whole Wheat Pumpkin Zucchini Bread

This whole wheat pumpkin zucchini bread combines the flavors from the end of Summer, and the beginning of Fall. But can be enjoyed anytime of the year.  

whole wheat pumpkin zucchini bread

Whole Wheat Pumpkin Zucchini Bread

With Summer winding down, I still have plants in the garden producing zucchini. I planted sweet peas with the zucchini this year. I read that beans and peas make good companion plants for zucchini. The zucchini plants were very happy in the garden this Summer. No complaints from me! We have been eating a lot of different zucchini breads. And this recipe is a tasty one that is loaded with healthy goodness. 

This recipe uses white whole wheat flour, which is milder than regular whole wheat. You’ll get all the same health benefits when baking with white whole wheat flour. I often bake with this flour and the end result is great! I recommend sifting the flour, to help keep the bread light and fluffy. When you sift white whole wheat flour you will have a small amount of bran pieces (since it’s such a very little amount, I add it back into the batter). So, be sure to sift your flour.

 If your zucchini is very watery, feel free to squeeze out some of the juices.

whole wheat pumpkin zucchini bread

Whole Wheat Pumpkin Zucchini Bread  – Makes 2 loaves (8×4 inch size)  

  • 6 Tablespoons butter – melted
  • 1 1/4 cups brown sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1 cup pumpkin puree
  • 2 cups grated zucchini
  • 1 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 1 teaspoon baking soda
  • 2 1/4 teaspoons baking powder
  • 2 cups white whole wheat flour – sifted
  • 1 cup all purpose flour – sifted

Step One: Preheat the oven to 325 F degrees. Grease 2 loaf pans, set aside. Whisk together the melted butter and brown sugar. Whisk in the eggs, vanilla, and pumpkin puree. 

Step Two: Stir in the grated zucchini. Add in the cinnamon, sea salt, baking soda, baking powder, and both flours. Stirring until everything is fully combined.

Step Three: Evenly divide the batter into greased loaf pans. Place the pans on a baking sheet and place into the preheated oven. Bake at 325 F degrees for 1 hour and 15 minutes. 

By: Vanessa


All-purpose flour can be used in place of white whole wheat flour.

You can also bake the bread @ 350 F degrees for 45 – 50 minutes.

Get in the kitchen and bake up some memories!

whole wheat pumpkin zucchini bread



About Vanessa

Welcome to Vanessa Baked! Sharing recipes for you and your family to enjoy! To learn more about me check out my About page. Thanks for stopping by!

8 comments on “Whole Wheat Pumpkin Zucchini Bread

  1. Celli

    This looks so deliciuos!

    1. Vanessa

      It was delicious! We even sprinkled cinnamon and sugar on top of one the loaves before baking – so good!

  2. Kathy @ Beyond the Chicken Coop

    I love the zucchini/pumpkin combo! I have a lot of zucchini in my garden this summer too….time to bake some more bread!

    1. Vanessa

      Hi Kathy!

      This year has been a very productive one for the zucchini plants. Glad to hear that your garden did well in the zucchini department, too! Bread is such a great way to use up all that zucchini!
      Happy Baking! :-)

    1. Vanessa

      Thank you so much Marsha!

  3. Megan - The Emotional Baker

    This flavor combo is genius!! I love that you combined fall and summer. I have to try this & other zucchini bread flavors before it’s too late :)

    1. Vanessa

      Thank you Megan! I have lots of zucchini still.