Harvest Moon Pumpkin Zucchini Bread

Anyone else have a kid who refuses to eat veggies? Micah used to be a “good” eater and would eat almost anything I put in front of him, but lately he has been super picky. I’ve spoken to my mama network and many of them told me this is completely normal and that little ones go through phases where they eat and phases where they don’t. To help encourage him I started to think of some ways I could sneak vegetables into foods that I know he likes. So, here I am putting vegetables in bread. I attempted this recipe about 4 or 5 times and have finally found a recipe I am pleased with. I make this Pumpkin Zucchini Bread from the leftover zucchini I have from my Eggsellent Breakfast Bites.

Since I feed this to Micah, I created a recipe with less sugar and more zucchini than I normally would if I were making it for myself. Next time I make this I’d like to try a Gluten-Free or Buckwheat flour to make it even healthier.


  • 3 eggs, lightly beaten
  • 1/2 cup sugar
  • 3/4 cup brown sugar
  • ½ can of pumpkin puree
  • 1/2 cup vegetable oil
  • 1 tbsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp of baking soda
  • 1 tsp of baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1 tbsp pumpkin spice
  • 1/4 tsp ground nutmeg
  • 1 1/2 cups shredded zucchini


  1. Preheat oven to 350 degrees
  2. Grease your 9×5in baking dish
  3. Combine oil and sugar in a large bowl. Add pumpkin, eggs, and vanilla and mix well
  4. Combine dry ingredients in a separate bowl and gradually mix them into pumpkin mixture
  5. Grate and fold in zucchini.
  6. Bake for 45-50 minutes 
  7. Cool in the dish for 10 minutes 
  8. Remove to a wire rack