Pumpkin Zucchini Bread/ Cake

Pumpkin Zucchini Bread/ Cake

13 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h 30 m
Dubby Jr
Recipe by  Dubby Jr

“When a craving for zucchini bread collides with leftover pumpkin...”

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Ingredients

Adjust Servings

Original recipe yields 2 8x8-inch pans

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Directions

  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.

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Reviews (13)

Rate This Recipe
rachelhockey
11

rachelhockey

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 coconut oil in place of the vegetable oil, 3/4 cup applesauce, 3/4 canned pumpkin, and 2 cups of grated zucchini (with one grated carrot mixed in). I made a dozen muffins that baked for about 25 minutes and one 8x8 loaf for an hour. The loaf I froze right away but the muffins are absolutely delicious. The kids love them, too!

Endie Hill
9

Endie Hill

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 used 1/2 t. each allspice, ginger, cloves and fresh grated nutmeg and about 1 t. cinnamon. I cut the sugar to two cups, using half white sugar and half brown sugar. I toasted the walnut pieces and threw in about 1/2 C chocolate chips. It totally hit the spot on a chilly evening. More like pumpkin bread than zucchini bread with my changes, which is fine by me! Thanks for the recipe Dubby Jr.!

DARAH1
4

DARAH1

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 the pie spice. Toast the nuts! My husband loved it and we could eat this daily!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 435 cal
  • 22%
  • Fat
  • 17.2 g
  • 27%
  • Carbs
  • 65.1 g
  • 21%
  • Protein
  • 6.8 g
  • 14%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 361 mg
  • 14%

Based on a 2,000 calorie diet

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