Print Options

Back to Pumpkin Zucchini Bread >

Include these items:

Select reviews >

Taste of Home Logo

Pumpkin Zucchini Bread

 Pumpkin Zucchini Bread
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.
32 ServingsPrep: 15 min. Bake: 45 min. + cooling

Ingredients

  • 3 eggs, lightly beaten
  • 2 cups sugar
  • 1 cup canned pumpkin
  • 1 cup butter, melted
  • 1 tablespoon McCormick® Pure 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,

2 of 2

Pumpkin Zucchini Bread (continued)

Nutritional Facts: 9 g fat (4 g saturated fat), 35 mg cholesterol, 147 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein.