Pumpkin Zucchini Bread
Total TimePrep: 15 min. Bake: 45 min. + cooling
Very good flavor! I cut the sugar in half but otherwise followed the recipe. I froze both loaves, they turned out moist and tasty. I will add chocolate chips when I make another batch. **for tiffany** I, and those I know who use zucchini in their quick breads, always leave the skin on the zucchini.
Zucchini have to be peeled or leave the skin on alone?
Very tasty pumpkin spice bread. I did use pecans instead of the walnuts. It was very good.
WHOA. This is amazing. I cut sugar in half, subbed Greek yogurt for half the butter, used 1c white flour, 1c almond flour, and 1c oatmeal flour (Oates blended in blender), used dark chocolate chips instead of nuts, and upped cinnamon by 1/2 tsp. My altered version didn’t dome as high as in the pic, but the texture is still awesome and the taste is incredible! This will become a staple in my kitchen. Great use for zucchini and extra pumpkin!
For Jessika: Bob's Red Mill makes a 1:1 gluten free flour (in other words, you use 1 cup GF flour for 1 cup Wheat flour). There are other recipes for making your own GF flour, here is a link to one: https://minimalistbaker.com/diy-gluten-free-flour-blend/ Good luck!
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Can someone please tell me how to make this recipe gluten free?
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I followed the comments and used 2 cups zucchini, 1/2 cup butter, 1/2 cup unsweetened applesauce, and 2 tsp of cinnamon. I baked 24 mini muffins with chocolate chips for 15 min and two smaller loaf pans with walnuts for 37 min.
Excellent! I exchanged half cup unsweetened applesauce for half the butter. Otherwise followed the recipe.