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Pumpkin Zucchini Bread

Everyone in Spokane has zucchini in summer. The people who grow it have enough for all of their friends! This is one of many ways I like to use it.
  • Total Time
    Prep: 15 min. Bake: 45 min. + cooling
  • Makes
    2 loaves

Ingredients

  • 3 large eggs, lightly beaten
  • 2 cups sugar
  • 1 cup canned pumpkin
  • 1 cup butter, melted
  • 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
  • 1 cup chopped walnuts

Directions

  • 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 9x5-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.
Nutrition Facts
1 slice: 176 calories, 9g fat (4g saturated fat), 35mg cholesterol, 147mg sodium, 23g carbohydrate (13g sugars, 1g fiber), 3g protein.

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Reviews

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Average Rating:
  • tammycookblogsbooks
    Apr 15, 2020

    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.

  • Tiffany
    Feb 21, 2020

    Zucchini have to be peeled or leave the skin on alone?

  • grandmascooking22
    Dec 4, 2019

    Very tasty pumpkin spice bread. I did use pecans instead of the walnuts. It was very good.

  • Lauretta
    Oct 16, 2019

    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!

  • Nancy
    Sep 10, 2019

    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!

  • Jenny TePoel
    Nov 17, 2017

    No comment left

  • Jessika
    Oct 26, 2017

    Can someone please tell me how to make this recipe gluten free?

  • Cheryl81
    Sep 23, 2017

    No comment left

  • Sunshinebakerpa
    May 28, 2017

    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.

  • mmchuber
    Sep 24, 2016

    Excellent! I exchanged half cup unsweetened applesauce for half the butter. Otherwise followed the recipe.