Zucchini Spiced Pumpkin Oat Bread

Zucchini Spiced Pumpkin Oat Bread ~ A blend of the classic zucchini bread and traditional pumpkin bread.

My friend, Trina, is a gifted photographer, great cook & a foodie.  I asked her for a recipe she would like to share on the blog, and she was kind enough to give me her recipe for zucchini bread.  Since I'm still craving all-things-pumpkin, I decided to tweak her original recipe (just a bit) to include some of that golden fruit I just can't seem to get enough of.  Then, I figured as long as I was tinkering, I might as well add some oatmeal & few other goodies.  So my recipe for ~ Zucchini Spiced Pumpkin Oat Bread ~ is a hybrid from her kitchen, to my kitchen, to your kitchen.  Little tip ~ If you can hold off on eating the bread until it has had a chance to cool completely, then let it sit well-wrapped, for a few hours ~ the flavors & texture will develop more and make the bread even better.

I've gotta say, I just love the little emerald green flecks of the zucchini combined with the deep golden orange of the pumpkin.  It just looks so pretty and smells so good with all the spices, raisins & nuts.  This delightful bread will be enjoyed by all of us with our morning/afternoon/evening tea (we drink A LOT of tea around here! ~ English hubby :).  Hope you enjoy this unique spin on the classic zucchini bread... or is it an unusual spin on the traditional pumpkin bread?  heehee

Zucchini Spiced Pumpkin Oat Bread
makes one loaf

  • 1 cup all-purpose flour
  • 1/2 cup ground oatmeal 'flour' ~ (grind a 1/2 cup of quick oatmeal in a food processor or blender until it becomes 'flour-like')
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/2 baking soda
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp allspice 
  • 1 large egg, beaten
  • 3/4 cup sugar
  • 3/4 cup finely shredded, unpeeled zucchini 
  • 3/4 cup canned pumpkin puree
  • 1/4 cup cooking oil
  • 1/4 cup raisins
  • 2 Tbsp chopped walnuts (toasted if you like)
  • Optional topping ~ 1/2 Tbsp raw oatmeal, a sprinkling of sugar & a light spray of Pam


Preheat oven to 350 degrees F.  Grease an 8x4x2-inch loaf pan; set aside.

Mix first 8 ingredients (flour through allspice) in a medium bowl, until well combined.

Take one Tbsp of the flour mixture & in a small bowl/cup, toss the raisins & nuts to coat thoroughly with the flour. (this will help the raisins & nuts from sinking to the bottom of the loaf)  Make a well in the center of the flour mixture; set both bowls aside.

In another bowl, combine the egg, sugar, shredded zucchini, pumpkin puree and oil until will mixed.  Add zucchini/pumpkin mixture all at once into the well in the center of the flour mixture.  Stir just until moistened (batter should be lumpy).  Fold in the raisins and nuts.  Spoon batter into prepared pan.  Sprinkle the top of the loaf with ~ a 1/2 tablespoon of oats, a sprinkling of sugar & a very light spray of Pam ~ if desired.

Bake for 55-65 minutes, or until a wooden toothpick inserted near the center of the loaf comes out clean.  Cool in pan, on a wire rack, for 10 minutes.  Remove from pan.  Cover with a clean kitchen towel & cool completely on wire rack.  Once completely cool, wrap & store in an airtight container for freshness.  You can eat the bread sooner, but it has a better flavor & texture after sitting for a few hours.  Enjoy!



  1. Looks wonderful Vicki ! I did a great Pumpkin Pineapple bread just before our Thanksgiving...I could have very easily ate the whole loaf myself.

    1. Hi Cindy! I've already had two slices this morning. I fully expect this to be gone by tonight. I've got to give a few slices away & my hubby/son will be into it all day. :) This time of year always makes me crave sweet breads like this. I didn't see a 'search widget' on your blog. Did you post about/give a recipe for your p/p bread? If you'd like to share the recipe, I'll make it. Of course, I might get off track a bit with the tinkering I always seem to do... heehee


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