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Pumpkin Zucchini Bread Recipe
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Pumpkin Zucchini Bread Recipe

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5 24 32
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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.
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES:32 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES: 32 servings

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

Nutritional Facts

176 calories: 1 slice, 9g fat (4g saturated fat), 35mg cholesterol, 147mg sodium, 23g carbohydrate (13g sugars, 1g fiber), 3g protein .

Directions

  1. 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.
Originally published as Pumpkin Zucchini Bread in Bountiful Harvest Cookbook 1994, p25


Reviews for Pumpkin Zucchini Bread

AVERAGE RATING
(32)
RATING DISTRIBUTION
5 Star
 (31)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
wjjmaj
Reviewed Oct. 6, 2015

"I have learned to drain and squeeze dry the zucchini for these type of recipes. This bread was wonderful and not so heavy and dense as most zucchini bread recipes after I squeezed it dry. Very, very tasty. I don't like cloves though so I halved the amount."

MY REVIEW
sugerblossom
Reviewed Oct. 18, 2014

"Absolutely amazing!!, .....so moist, and yummy, my family adored this and couldn't wait for me to make it again. My brother is in from New York and wants me to make this , then he gets to go back with a whole loaf for himself!! ...... we all love it, ...thank you all soooo much."

MY REVIEW
RebeccaCole
Reviewed Sep. 27, 2014

"This bread recipe has the perfect fall harvest taste. It's very moist and delectable. It's the perfect addition to any holiday meal."

MY REVIEW
Melwendel
Reviewed Aug. 19, 2014

"Awesome!!"

MY REVIEW
nramsey
Reviewed Jul. 20, 2014

"This recipe is excellent! Followed the recipe as written. Very moist."

MY REVIEW
MRPinter
Reviewed Nov. 17, 2013

"Wonderful recipe! I followed it as written (minus the nuts) the first time with great results. Even my picky child ate it up - he didn't even realize I was sneaking vegetables into him. The next time I made it with applesauce replacing some of the butter and sugar substitute replacing some of the sugar , and it was just as delicious. The texture was a little bit different (not quite as crumb-y) with the substitutes, which was fine with us. I wouldn't sub ALL of the fat and sugar, though because I think the results would lack the great taste/texture combo of the original recipe."

MY REVIEW
EliseMM
Reviewed Sep. 26, 2013

"I made this recipe and switched it to gluten free. I did that by substituting a gluten free flour that included zanthan gum, and I also added 3/4 tsp. more of xanthan gum. Because I used my own homemade pumpkin puree it seems alittle extra moist. But the flavor is great and for being gluten free it turned out nice!"

MY REVIEW
Modianne
Reviewed Aug. 3, 2013

"This was a great recipe. Made several batches to freeze. Everyone loves it!"

MY REVIEW
acooley1
Reviewed Jul. 30, 2013

"This bread tastes great and was easy to put together. My whole family likes the taste. I brought the 2nd loaf to work, and the ladies in my office like it a lot, too!"

MY REVIEW
amcpike
Reviewed Oct. 21, 2012

"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!"

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