Pumpkin Zucchini Bread
This moist loaf of pumpkin zucchini bread is full of fall spices, pumpkin, zucchini, chocolate chips, and walnuts.
Serving16 servings
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