Pumpkin Zucchini Bread/ Cake6 Reviews
- Prep: 20 min
- Cook: 40 min
- Ready In: 1 hr 30 min
“When a craving for zucchini bread collides with leftover pumpkin...” - by Dubby Jr
Original recipe yields 2 8x8-inch pans
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 8x8-inch baking dishes.
- Sift flour, pumpkin pie spice, salt, baking soda, and baking powder together in a large bowl.
- 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.
- 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.
Amount Per Serving (12 total)
- 435 cal
- 17.2 g
- 65.1 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"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 ..." See morein 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!"
"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 ..." See more1/2 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.!"
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