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Friday, October 5, 2012

Pumpkin Zucchini bread

I had some shredded zucchini in the freezer that I have been wanting to bake up into bread, but I've also been wanting to do some pumpkin recipes. I solved the dilemma by putting my ideas together.

I didn't invent pumpkin zucchini bread, but it sure is tasty

Here is the recipe I used, with a couple of little changes based on what I had in my cupboard


  • 3 eggs, lightly beaten
  • 2 cups sugar
  • 1 cup canned pumpkin
  • 1/2 cup butter, melted
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground Cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup shredded zucchini


  • In a bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9-in. x 5-in. loaf pans. Bake at 350° for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack. Yield: 2 loaves.

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