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Everyone in Spokane has zucchini in summer. The people who grow it have enough for all of their friends! This is one of many ways I like to use it.
Nutritional Facts 1 serving (1 slice) equals 176 calories, 9 g fat (4 g saturated fat), 35 mg cholesterol, 147 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Pumpkin Zucchini Bread in Bountiful Harvest Cookbook , p25
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Reviewed on Oct. 21, 2012 by amcpike
I made this with some leftover zucchini I needed to use and some pumpkin in the can leftover from making pumpkin cookies. I took it to the office, and everyone there raved about it. There wasn't a crumb left!
Reviewed on Aug. 17, 2012 by sweetstar4
very good!
Reviewed on Jun. 14, 2012 by CWOCN
This may be my new favorite
Reviewed on Dec. 05, 2011 by aubsmc
This was so good. I used fresh pumpkin ( a little bit more than the recipe called for) and followed the variations another reviewer used (2 cups zuc, more cinn, etc.). I love the pairing of pumpkin and zucchini! So easy and so good.
Reviewed on Sep. 24, 2011 by katysue618
Absolutely delicious! I think the butter and the pumpkin add so much to this recipe!
Reviewed on Sep. 21, 2011 by JenLDell
I love this bread! I did as others suggested and used 1/2 cup apple sauce and 1/2 cup butter. I also put in 2 cups of shredded zucchini which I squeezed some liquid out of first. Huge hit with my kids too!
Reviewed on Sep. 20, 2011 by puppylove_214
This bread is extremely moist and delicious. I've made 4 loaves so far and I can't keep them long enough to freeze. I eliminated the walnuts and made mine plain, however adding chocolate chips would be a yummy alternative for those who don't care very much for nuts.
Reviewed on Aug. 13, 2011 by KY_Cook
This is the BEST bread ever...I'm totally making it again. And again. And again. LOL :)
Reviewed on Jun. 04, 2011 by Blcan
This recipe was so moist and sweet that my both my children and my husband loved it! I reduced the fat by using 3/4 cup unsweetened applesauce and 1/4 cup butter instead of 1 cup of butter. The results were wonderful!
Reviewed on Nov. 08, 2010 by lindadrozd
Wonderful. The only thing I did different was to break the cake into five smaller cakes. Baked for 35 minutes.
Reviewed on Oct. 21, 2010 by vt_pure_angel
Love this recipe! Great taste and great texture! Only change I made was I added 1 and 1/2 cups of zucchini and left out the nuts :)
Reviewed on Sep. 29, 2010 by lurky27
This is one of the best breads I have ever made. I did double the amount of the cinnamon, nutmeg, & cloves. SOOO good!~ Theresa
This is one of the best breads I have ever made. I did double the amount of the cinnamon, nutmeg, & cloves. SOOO good!
~ Theresa
Reviewed on Aug. 09, 2010 by daisyduke06
Best zucchini bread recipe i've tried so far and i've tried many! super moist and all the spices make this a very yummy bread! I did change a few things -2cups zucchini instead of 1cup, 1tsp cloves instead of 1/2tsp,1tsp cinnamon instead of 1/2tsp, added 1tsp pumpkin pie spice and exchaged 1 cup of white sugar for 1 cup brown! It came out perfect and everyone loved it!
Reviewed on May. 30, 2010 by gmilton
Very good & easy to make - big hit with the family.
Reviewed on Aug. 08, 2009 by kjd624
Delicious! This freezes well and so it's a nice way to "preserve" our zucchini.
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