Pumpkin Zucchini Bread/ Cake Recipe - Allrecipes.com
Pumpkin Zucchini Bread/ Cake Recipe
  • READY IN hrs

Pumpkin Zucchini Bread/ Cake

Recipe by  

"When a craving for zucchini bread collides with leftover pumpkin..."

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Ingredients Edit and Save

Original recipe makes 2 8x8-inch pans Change Servings

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 8x8-inch baking dishes.
  2. Sift flour, pumpkin pie spice, salt, baking soda, and baking powder together in a large bowl.
  3. Beat eggs, sugar, vegetable oil, pumpkin, and vanilla extract together in a second bowl until mixture is smooth and creamy. Stir wet ingredients into flour mixture until combined; gently fold in zucchini and walnuts. Divide batter into the prepared baking dishes.
  4. Bake in the preheated oven until cakes are lightly browned and a toothpick inserted into the center comes out clean, 40 to 60 minutes. Allow to cool on rack for 20 minutes before removing from pans to finish cooling.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 40 mins
  • READY IN 1 hr 30 mins

Footnotes

  • Cook's Note:
  • Freezer-friendly. Do NOT drain grated zucchini, as it removes some of the moisture from the bread/ cake.
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Reviews More Reviews

Nov 11, 2012

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!

 
Oct 25, 2012

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.!

 
Aug 21, 2013

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!

 
Aug 15, 2013

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.

 
Feb 23, 2013

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.

 
Feb 07, 2013

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.

 
Aug 28, 2013

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.

 
Jul 29, 2013

Great combo! I used more pumpkin instead of oil and added chocolate chips.

 

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Nutrition

  • Calories
  • 435 kcal
  • 22%
  • Carbohydrates
  • 65.1 g
  • 21%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 17.2 g
  • 27%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 6.8 g
  • 14%
  • Sodium
  • 361 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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