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Pumpkin Zucchini Bread

Pumpkin Zucchini Bread

This pumpkin zucchini bread is the perfect recipe to make when a craving for zucchini bread collides with leftover pumpkin!
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 435 kcal

Equipment

  • oven
  • mixing bowls
  • Baking Dishes
  • Sifter

Ingredients
  

  • 3 cups all-purpose flour
  • 1.5 tablespoons pumpkin pie spice
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 large eggs
  • 2.25 cups white sugar
  • 0.5 cups vegetable oil
  • 0.5 cups canned or pureed pumpkin
  • 1 tablespoon vanilla extract
  • 2.5 cups grated zucchini
  • 1 cup chopped walnuts Optional

Instructions
 

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour 2 8x8-inch baking dishes.
  • Sift flour, pumpkin pie spice, salt, baking soda, and baking powder together in a large bowl.
  • Beat eggs, sugar, vegetable oil, pumpkin, and vanilla extract together in a second bowl until mixture is smooth and creamy. Stir wet ingredients into flour mixture until combined; gently fold in zucchini and walnuts. Divide batter into the prepared baking dishes.
  • Bake in the preheated oven until cakes are lightly browned and a toothpick inserted into the center comes out clean, 40 to 60 minutes. Allow to cool on rack for 20 minutes before removing from pans to finish cooling.

Notes

It's best not to drain the grated zucchini, as it removes some of the moisture from the bread. This bread is freezer-friendly.

Nutrition

Serving: 1sliceCalories: 435kcalCarbohydrates: 65gProtein: 7gFat: 17gSaturated Fat: 2gCholesterol: 47mgSodium: 361mgPotassium: 162mgFiber: 2gSugar: 39gVitamin C: 4mgCalcium: 54mgIron: 2mg
Keyword baking, Fall Recipes, Loaf, Pumpkin Bread, Pumpkin Zucchini Bread, Zucchini Bread
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