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Pumpkin Zucchini Bread

Name: Pumpkin Zucchini Bread
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2 loaves (16 pieces each).
Ingredients: 3 large eggs, room temperature, 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

29 reviews

Test Kitchen Approved

Total Time

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

Makes

2 loaves (16 pieces each)

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.

Pumpkin Zucchini Bread Recipe photo by Taste of Home

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Ingredients

3 large eggs, room temperature, 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 9x5-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.

Nutrition Facts

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

Pumpkin Zucchini Bread

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