For an extra moist bread, be sure to squeeze out any excess moisture from the grated zucchini using paper towels or a clean kitchen towel. Feel free to substitute pecans or other nuts for the walnuts. A cream cheese frosting or a simple dusting of powdered sugar makes a lovely finishing touch. Bread can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage. To freeze, wrap cooled loaves tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before serving.
Pumpkin Zucchini Bread
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs 30 mins
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SERVING12 People
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VIEWS151
Embrace the best of both worlds with this delightful Pumpkin Zucchini Bread! It's a moist, warmly spiced loaf that perfectly marries the earthy sweetness of pumpkin with the subtle freshness of zucchini. Studded with crunchy walnuts, this bread is a treat for breakfast, brunch, or anytime snacking.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate65 g
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Cholesterol47 mg
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Fiber2 g
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Protein7 g
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Saturated Fat2 g
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Sodium361 mg
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Sugar39 g
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Fat17 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 325°F (165°C). Grease and flour two 8x8 inch baking pans. (5 minutes)
02 Step
Recipe View In a large bowl, whisk together the flour, pumpkin pie spice, salt, baking soda, and baking powder. This ensures even distribution of the spices. (5 minutes)
03 Step
Recipe View In a separate bowl, beat together the eggs, sugar, vegetable oil, pumpkin puree, and vanilla extract until smooth and creamy. (5 minutes)
04 Step
Recipe View Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)
05 Step
Recipe View Gently fold in the grated zucchini and chopped walnuts. (3 minutes)
06 Step
Recipe View Divide the batter evenly between the prepared baking pans. (2 minutes)
07 Step
Recipe View Bake for 40-60 minutes, or until a toothpick inserted into the center comes out clean. Check for doneness starting at 40 minutes, as baking times can vary. (40-60 minutes)
08 Step
Recipe View Let the bread cool in the pans for 20 minutes before transferring to a wire rack to cool completely. (20 minutes)
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RECIPE REVIEWS
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Please Rate
Kody Hickle
Dec 14, 2024The bread was a little dense, next time I'll try using a lighter oil.
Vella Altenwerth
Sep 10, 2024This recipe is a keeper! My family devoured it in one day.
Reid Aufderhar
Jul 8, 2024The pumpkin pie spice makes this bread so fragrant and delicious.
Bianka Harber
May 9, 2024I added chocolate chips to the batter and it was amazing!
Keegan Powlowski
Mar 11, 2024Easy to follow and the bread turned out perfectly!