Zucchini Bread, Pumpkin Style Recipe - Allrecipes.com
  • READY IN 1¼ hrs

Zucchini Bread, Pumpkin Style

Read Reviews (2)

"Although I love zucchini bread, I wanted a new way to prepare it. After some thought I decided to try preparing it pumpkin bread style, since they are both in the squash family. I boiled my zucchini (skins attached), and then pureed it. It is so similar to pumpkin bread in texture, and the taste... it is out of this world. " —  

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Original recipe makes 3 loaves Change Servings
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Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 3 9x5 inch loaf pans, and set aside.
  2. Place the zucchini chunks into a saucepan, and cover with water. Bring to a boil and cook until the zucchini are tender, about 5 minutes. Drain the zucchini, place them in a blender, and blend until they are pureed, about 2 minutes. Let the zucchini puree cool for about 10 minutes.
  3. Mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a bowl, and stir to eliminate lumps.
  4. Place the zucchini puree in a large bowl, and whisk in the oil, eggs, and sugar. Beat in the flour mixture to form a thick batter.
  5. Divide the batter evenly among the prepared loaf pans, and bake in the preheated oven until the tops are lightly browned and the loaves spring back when gently pressed, 45 minutes to 1 hour. A toothpick inserted into the center should come out clean. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 50 mins
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Aug 10, 2009

Wow! This is delicious! It is a little bit of work but boy is it worth it! I did add toasted walnuts and used a little less of the cloves and nutmeg but otherwise followed the recipe exactly... will be making this again!

— 
Jan 27, 2013

Not too sweet, very good for breakfast. Reminds me of the ones I used to get at Starbucks.

— 

4 Ratings

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Nutrition

  • Calories
  • 242 kcal
  • 12%
  • Carbohydrates
  • 35.7 g
  • 12%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 10.2 g
  • 16%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 184 mg
  • 7%

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

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