Pumpkin Zucchini Bread

Name: Pumpkin Zucchini Bread
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2 loaves.
Ingredients: 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 chopped walnuts

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.

Ingredients

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 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.

Originally published as Pumpkin Zucchini Bread in Bountiful Harvest Cookbook

Reviews

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Average Rating:

Jessika

Oct 26, 2017

Can someone please tell me how to make this recipe gluten free?
Sunshinebakerpa

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.
mmchuber

Sep 24, 2016

Excellent! I exchanged half cup unsweetened applesauce for half the butter. Otherwise followed the recipe.
SHM2008

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!
wjjmaj

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.
sugerblossom

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.
RebeccaCole

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.
Melwendel

Aug 19, 2014

Awesome!!
nramsey

Jul 20, 2014

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

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.