Recipe by Dubby Jr
"When a craving for zucchini bread collides with leftover pumpkin..."
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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!
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.
I made the recipe with only 1 1/4 C sugar, but did add a handful of chocolate chips. It tastes great and is very moist. I did muffins, which baked for 25 mins at 325 degrees and turned out great. The zucchini flavor is definitely hidden behind the pumpkin and spices.
Great combo! I used more pumpkin instead of oil and added chocolate chips.
* 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
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