Pumpkin Zucchini Bread Recipe

Pumpkin Zucchini Bread Recipe photo by Taste of Home

Read reviews (15)

Rate recipe

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.

[X]

Rate Pumpkin Zucchini Bread Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pumpkin Zucchini Bread Recipe

Prep: 15 min. Bake: 45 min. + cooling

Yield: 32 Servings

15 45 60

Ingredients

3 eggs, lightly beaten
2 cups sugar
1 cup canned pumpkin
1 cup butter, melted
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup shredded zucchini
1 cup chopped walnuts

Directions

In a bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9-in. x 5-in. loaf pans. Bake at 350° for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack. Yield: 2 loaves.

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