Recipe by Dubby Jr
"When a craving for zucchini bread collides with leftover pumpkin..."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 tablespoons
pumpkin pie spice
2 1/4 cups
2 1/2 cups
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 in 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 1/2 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.!
Delicious, I had carrot and apples that needed used so i shredded some of those with the zucchini, and I added maple syrup, a little sour cream, and used 1 1/2 teaspoons of cinnamon instead of the pie spice. Toast the nuts! My husband loved it and we could eat this daily!
I used coconut oil and Truvia instead of sugar! It turned out great! And I halved the calories! I used pecans instead of walnuts and next time I will try more pumpkin! Either way they are delish!
My 4 y.o. and I loved it! I tweaked it based on our preferences--1.5 c whole wheat flour, 1.5 c oat flour, 1 c coconut sugar, 1/2 c honey, 1/2 c applesauce, 1/4 c coconut oil, and no nuts. I made a dozen cupcakes and sprinkled some chocolate chips on top. I baked them for 25 min but they could have stayed in another 2-3 min. The loaf took an hour.
Very good recipe that incorporated 2 of my favorites. Also it was easy to make. And I did reduce the sugar by substituting with some apple sauce.
Delicious. I also tinkered based on what I had - used 1 c. butternut squash puree and 2 c. zucchini, reduced sugar to 2 c. and replaced 1 c. of white flour with whole wheat. I wasn't intending to, but discovered zero eggs in my fridge so subbed in 3 T. ground flaxseed and 9 T. water (mix together and let sit a few minutes). Threw a few chocolate chips on top of a few of them to entice my 4-year old and they are a hit. I made as muffins as well and thought the 25 minute bake time recommended was perfect.
This turned out well. It was a bit dry, but otherwise tasted great. I will be making this again. It made an 8 X 8 pan and 11 muffins. I followed the recipe exactly as it was written.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Zucchini Bread/ Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 155
Hard to believe, but many kids will be back in school at the end of the month. Get ready.
You won't believe all the things you can do with cauliflower. It's a great low-carb option.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a super-moist, five-star quick bread.
A shockingly easy country bread with a subtle, earthy flavor.
See how to make a simple pumpkin bread that’s always moist and delicious.