Pumpkin Zucchini Bread

Pumpkin Zucchini Bread

"Everyone in Spokane has zucchini in summer. The people who grow it have enough for all of their friends! This is one of many ways I like to use it."
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Ingredients

1 h servings
Serving size has been adjusted!
Original recipe yields 32 servings

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Directions

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  1. In a mixing bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.

Reviews

Read all reviews 145
  1. 184 Ratings

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Most helpful positive review

This bread is fantastic! I made it just two days ago and we're running out already. I used 1 c. white sugar & 1 c. brown sugar, and also used 1 1/2 c. white flour & 1 1/2 c. whole wheat flour....

Most helpful critical review

This was still not cooked after 2 hours. Will not be making again.

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This bread is fantastic! I made it just two days ago and we're running out already. I used 1 c. white sugar & 1 c. brown sugar, and also used 1 1/2 c. white flour & 1 1/2 c. whole wheat flour....

Overall, very tasty. Like some other reviewers I would add more zucchini if I did it again, as this is mainly a pumpkin loaf as is. I'd also lower the cloves and up the cinnamon. I used 3/4 o...

This recipe is very good. I added about 3/4 of a cup of raisins in addition to the walnuts.I used an entire 15oz can of pumpkin. I also used about 1 and 3/4 of a cup of zucchini.To make it a bit...

This bread is so easy to make - quick to put together also. I made a double recipe and it made 12 mini loaf pans. For the double recipe I used 1 cup melted butter and 1 cup veg oil (that's the...

Wonderful! I made this the day before Thanksgiving when I wound up with extra pumpkin after I made my pumpkin pie. I baked it in a bundt cake pan, and made a cream cheese icing for it the next m...

We loved this bread! Our garden is overflowing with zicchini already and we still have frozen pumpkin from last year.....Great combination...nice and spicy.....just right! Thanks for the recipe!

This is very good! I used a whole small can of pumpkin and extra zucchini.

This is a great recipe to make into muffins -- so portable and easier to serve. I also used a cup of trail mix that included sunflower seeds, cashews, peanuts and more in place of the walnuts. ...

This was sooooo good! It was a nice change from plain old zucchini bread. I doubled the recipe and made four loaves, took them to work and everyone devoured them. I was asked for the recipe n...

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