Pumpkin Zucchini Bread/ Cake

Pumpkin Zucchini Bread/ Cake

Dubby Jr

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

1 h 30 m servings 435 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 435 kcal
  • 22%
  • Fat:
  • 17.2 g
  • 27%
  • Carbs:
  • 65.1g
  • 21%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 361 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Cook's Note:
  • Freezer-friendly. Do NOT drain grated zucchini, as it removes some of the moisture from the bread/ cake.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 22
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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 coconu...

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...

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 ...

I used coconut oil and Truvia instead of sugar! It turned out great! And I halved the calories! I used pecans instead of walnuts and next time I will try more pumpkin! Either way they are delish!

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 m...

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 t...

This turned out well. It was a bit dry, but otherwise tasted great. I will be making this again. It made an 8 X 8 pan and 11 muffins. I followed the recipe exactly as it was written.

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 gr...

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.

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