Bread has always had a special place among the Iranian foodstuffs and constitutes the staple food of our people. Although bread has a significant role in supplying people’s daily food needs, it is not a complete food when used alone. Therefore, enrichment of flour and bread with vitamins, minerals, essential amino acids and proteins can improve the bread nutritional value and hence its consumers diet. Dietary fiber is one category of nutrients that can be used to enrich foods, especially bakery products. Fiber supplementation has been used to enhance the fiber content of a variety of foods ranging from cereal-based products to meats, imitation cheeses and sauces. Numerous studies have demonstrated the beneficial effects of fiber consumption in protection against heart disease and cancer, modification of blood lipids, regulation of glucose absorption and insulin secretion and prevention of constipation. Fruits and vegetables such as pumpkin and zucchini are important sources of dietary fibers. In this study, in order to produce the enriched Taftoon bread with pumpkin and zucchini, the pumpkin and zucchini powders were prepared, and wheat flour was replaced with them in 5, 10 and 15% levels. The rheological properties of the resulting dough were assessed by applying farinogeraph test, extensogeraph test and extension of dough during fermentation. Our results showed that the water absorption and expansion of the dough decreased during fermentation and the lowest magnitudes were observed in the 15% level of zucchini and pumpkin powders, respectively. Furthermore it was observed that, the stability time and tensile strength of the dough increased during fermentaion and the highest amounts were observed in the 15% level of pumpkin and zucchini powders, respectively. After baking the bread from different dough, chemical analyses, color assessment, volume, staling and organoleptic tests were carried out. Chemical analyses revealed the increased levels of ash and crude fiber in bread loaves with pumpkin and zucchini powder substitution. In addition results showed that, replacing wheat flour with pumpkin and zucchini powders caused the increase in the dough volume and staling, and it was more pronounced in bread loaves with pumpkin powder substitution. By replacing wheat flour with zucchini powder, less increase was observed in the dough staling, and in the 5% level, staling was minimal. The a* (redness) parameter of Hunter Lab system decreased in the case of zucchini powder fortified bread loaves and the b* (yellowness) parameter of the samples, containing pumpkin powder, increased. The result of organoleptic test indicated that, the bread loaves with pumpkin and zucchini powders had better acceptability than the blank. Best results were observed in the case of the 10% pumpkin powder samples. Key words: Pumpkin powder, Zucchini powder, Rheological properties, Taftoon bread.