Pumpkin Zucchini Bread/ Cake

Pumpkin Zucchini Bread/ Cake

16
Dubby Jr 2

"When a craving for zucchini bread collides with leftover pumpkin..."

Ingredients

1 h 30 m {{adjustedServings}} servings 435 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 435 kcal
  • 22%
  • Fat:
  • 17.2 g
  • 27%
  • Carbs:
  • 65.1g
  • 21%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 361 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 8x8-inch baking dishes.
  2. Sift flour, pumpkin pie spice, salt, baking soda, and baking powder together in a large bowl.
  3. Beat eggs, sugar, vegetable oil, pumpkin, and vanilla extract together in a second bowl until mixture is smooth and creamy. Stir wet ingredients into flour mixture until combined; gently fold in zucchini and walnuts. Divide batter into the prepared baking dishes.
  4. Bake in the preheated oven until cakes are lightly browned and a toothpick inserted into the center comes out clean, 40 to 60 minutes. Allow to cool on rack for 20 minutes before removing from pans to finish cooling.

Footnotes

  • Cook's Note:
  • Freezer-friendly. Do NOT drain grated zucchini, as it removes some of the moisture from the bread/ cake.
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Reviews

16
  1. 19 Ratings

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Delicious recipe that I made last night. I also made a few tweaks just because of what I had on hand, and per the other reviewers. I cut the sugar down to 2 cups, only used 1/4 cup melted coconu...

Just made this bread last night. De-lish! Because I had 1/2 C less zucchini, I increased the pumpkin by 1/2 C (So, 2C grated zucchini and 1C pumpkin). I also did not have pumpkin pie spice, so I...

Delicious, I had carrot and apples that needed used so i shredded some of those with the zucchini, and I added maple syrup, a little sour cream, and used 1 1/2 teaspoons of cinnamon instead of ...