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Pumpkin Zucchini Bread
July 29, 2008

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 only major change I made). I love the taste of butter but I've come to realize that oil creates such a nice moistness & texture for quick breads so I figured that a combination of the 2 fats would be ideal. I personally think that a bit more spice is needed in this recipe and I usually am not one to prefer spice. For a couple of my loaves I sprinkled a mix of brown sugar, cinnamon and granulated sugar on top before they went into the oven. It created a nice, slightly crunchy streusel like texture and added a bit more spice. I think I would continue to sprinkle that on top if I made this again. I left out the walnuts on some also and since I do not care for nuts, I preferred the nutless loaves. But this recipe and it's lovely spicy aroma reminds me of fall, except that I'm using my summer zucchini! It's very tasty and quick and probably pretty versatile - like if you wanted to add coconut or chocolate chips or dried cranberries etc. I'm rating it 4 stars instead of 5 because I think a bit more spice is needed but I DO think you should give this a try. It's a great way to use up the zucchini. For my double recipe I used an entire medium size zucchini.

  1. 184 Ratings

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