Pumpkin Zucchini Bread

4.8
(185)

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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Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hrs
Servings:
32
Yield:
32 servings

Ingredients

  • 3 eggs, lightly beaten

  • 2 cups sugar

  • 1 cup canned pumpkin

  • 1 cup butter or margarine, melted

  • 1 tablespoon vanilla extract

  • 3 cups all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ½ teaspoon ground cloves

  • 1 cup shredded zucchini

  • 1 cup chopped walnuts

Directions

  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.