Pumpkin Zucchini Bread
Total TimePrep: 15 min. Bake: 45 min. + cooling
- 3 large 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 California Walnuts
- 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 Facts1 slice: 176 calories, 9g fat (4g saturated fat), 35mg cholesterol, 147mg sodium, 23g carbohydrate (13g sugars, 1g fiber), 3g protein.
Dec 4, 2019
Very tasty pumpkin spice bread. I did use pecans instead of the walnuts. It was very good.
Oct 16, 2019
WHOA. This is amazing. I cut sugar in half, subbed Greek yogurt for half the butter, used 1c white flour, 1c almond flour, and 1c oatmeal flour (Oates blended in blender), used dark chocolate chips instead of nuts, and upped cinnamon by 1/2 tsp. My altered version didn’t dome as high as in the pic, but the texture is still awesome and the taste is incredible! This will become a staple in my kitchen. Great use for zucchini and extra pumpkin!
Sep 10, 2019
For Jessika: Bob's Red Mill makes a 1:1 gluten free flour (in other words, you use 1 cup GF flour for 1 cup Wheat flour). There are other recipes for making your own GF flour, here is a link to one: https://minimalistbaker.com/diy-gluten-free-flour-blend/ Good luck!
Oct 26, 2017
Can someone please tell me how to make this recipe gluten free?
May 28, 2017
I followed the comments and used 2 cups zucchini, 1/2 cup butter, 1/2 cup unsweetened applesauce, and 2 tsp of cinnamon. I baked 24 mini muffins with chocolate chips for 15 min and two smaller loaf pans with walnuts for 37 min.
Sep 24, 2016
Excellent! I exchanged half cup unsweetened applesauce for half the butter. Otherwise followed the recipe.
Sep 21, 2016
With all the butter how can it not be 5 stars? I made the recipe with brown sugar rather than white (only because I was out) and cinnamon only for the spices. My husband loved how strong the vanilla flavor was, the bread was a prefect, it only lasted 2 days in our house!
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.
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.
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.