Zucchini Bread, Pumpkin Style Recipe - Allrecipes.com
Zucchini Bread, Pumpkin Style  Recipe
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Zucchini Bread, Pumpkin Style

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 3 loaves Change Servings
  • PREP

    15 mins
  • COOK

    50 mins

    1 hr 15 mins


  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.
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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!

Aug 01, 2013

I reduced the spice a little bit, will do full strength next time I also subbed a little bit of brown sugar. Everyone loved it, this will be my goto recipe for now on


9 Ratings

Aug 17, 2013

YUMMERS! I will definately be saving this recipe and making it again. My husband only tasted it (not hopefully) because his Mom had always taught him to try a "no thank you bite" of things. lol He ended up eatting half the batch. I didn't have any allspice so I omitted it. But this bread was great. I look forward to trying out different veggies and variations with this basic recipe in the future. Carrot bread, banana bread, pumkin bread...... mmmmm

Jan 27, 2013

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

Aug 25, 2015

I scaled to 12 servings to make 1 loaf. I had an enormous zucchini from my neighbour's garden, I cut it up and steamed it in the microwave for 15 minutes, drained off liquid then pureed. I used 2/3 cup of zucchini puree and it worked fine, froze the rest for future loaves. I halved the sugar amount and used brown sugar, I halved the oil amount and used melted butter, used pumpkin pie spice for the spices, I used Robin Hood Flax flour for the all purpose. My loaf baked in 55 minutes. Very tasty, tastes exactly like pumpkin loaf! #FreshFaces #AllrecipesAllstarsCanada


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  • Calories
  • 242 kcal
  • 12%
  • Carbohydrates
  • 35.7 g
  • 12%
  • Cholesterol
  • 31 mg
  • 10%
  • 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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