zucchini-bread-pumpkin-style

Zucchini Bread, Pumpkin Style

4 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 15 m
DitzyDame
Recipe by  DitzyDame

“Although I love zucchini bread, I wanted a new way to prepare it. After some thought I decided to try preparing it pumpkin bread style, since they are both in the squash family. I boiled my zucchini (skins attached), and then pureed it. It is so similar to pumpkin bread in texture, and the taste... it is out of this world. ”

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Ingredients

Adjust Servings

Original recipe yields 3 loaves

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Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 3 9x5 inch loaf pans, and set aside.
  2. Place the zucchini chunks into a saucepan, and cover with water. Bring to a boil and cook until the zucchini are tender, about 5 minutes. Drain the zucchini, place them in a blender, and blend until they are pureed, about 2 minutes. Let the zucchini puree cool for about 10 minutes.
  3. Mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a bowl, and stir to eliminate lumps.
  4. Place the zucchini puree in a large bowl, and whisk in the oil, eggs, and sugar. Beat in the flour mixture to form a thick batter.
  5. Divide the batter evenly among the prepared loaf pans, and bake in the preheated oven until the tops are lightly browned and the loaves spring back when gently pressed, 45 minutes to 1 hour. A toothpick inserted into the center should come out clean. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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Reviews (4)

Rate This Recipe
Heidi
10

Heidi

Wow! This is delicious! It is a little bit of work but boy is it worth it! I did add toasted walnuts and used a little less of the cloves and nutmeg but otherwise followed the recipe exactly... will be making this again!

Diane
2

Diane

I reduced the spice a little bit, will do full strength next time I also subbed a little bit of brown sugar. Everyone loved it, this will be my goto recipe for now on

Susu949
1

Susu949

Not too sweet, very good for breakfast. Reminds me of the ones I used to get at Starbucks.

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Nutrition

Amount Per Serving (36 total)

  • Calories
  • 242 cal
  • 12%
  • Fat
  • 10.2 g
  • 16%
  • Carbs
  • 35.7 g
  • 12%
  • Protein
  • 3 g
  • 6%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 184 mg
  • 7%

Based on a 2,000 calorie diet

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