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Pumpkin Zucchini Bread
4.97
from
31
votes
This moist loaf of pumpkin zucchini bread is full of fall spices, pumpkin, zucchini, chocolate chips, and walnuts.
Serving
Serving:
16
servings
Prep Time
20
minutes
minutes
Cook Time
55
minutes
minutes
Total Time
1
hour
hour
15
minutes
minutes
Ingredients
3
eggs
,
lightly beaten
1
cup
sugar
1
cup
brown sugar
1
cup
canned pumpkin
1
cup
butter
,
melted, (or 1 cup oil or 1/2 cup oil and 1/2 cup applesauce)
1
Tablespoon
vanilla extract
3
cup
all-purpose flour
1
teaspoon
baking soda
½
teaspoon
baking powder
½
teaspoon
salt
1
teaspoon
ground cinnamon
1
teaspoon
ground nutmeg
½
teaspoon
ground cloves
2
cups
shredded zucchini
1
cup
chopped walnuts
,
optional
1
cup
chocolate chips
,
optional
Equipment
Mixing Bowl
Loaf Pan
Cooling Rack
Instructions
In a bowl, combine eggs and sugar.
Add pumpkin, butter (or oil/applesauce) 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 45-55 minutes or until breads test done.
Cool in pans 10 minutes.
Remove to a wire rack. Yield: 2 loaves.
Notes
You could also add shredded carrots to this bread.
Nutrition
Calories:
408
kcal
·
Carbohydrates:
48
g
·
Protein:
6
g
·
Fat:
22
g
·
Saturated Fat:
9
g
·
Trans Fat:
1
g
·
Cholesterol:
61
mg
·
Sodium:
274
mg
·
Potassium:
198
mg
·
Fiber:
2
g
·
Sugar:
27
g
·
Vitamin A:
2817
IU
·
Vitamin C:
4
mg
·
Calcium:
53
mg
·
Iron:
2
mg
Cuisine:
American
Cost:
$5
Author:
Steph Loaiza
Course:
Bread