Zucchini Bread, Pumpkin Style

Rating: 4.67 stars
12 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

By Paula Coley
Advertisement

Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 3 9x5 inch loaf pans, and set aside.

    Advertisement

  • 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.

  • Mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a bowl, and stir to eliminate lumps.

  • 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.

  • 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.

Nutrition Facts

Per Serving:
242.1 calories; 3 g protein; 35.7 g carbohydrates; 31 mg cholesterol; 183.5 mg sodium. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Heidi
Rating: 5 stars
08/10/2009
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! Read More
Helpful
(12)
12 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Heidi
Rating: 5 stars
08/10/2009
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! Read More
Helpful
(12)
Heidi
Rating: 5 stars
08/10/2009
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! Read More
Helpful
(12)
Diane Surita
Rating: 5 stars
08/01/2013
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 Read More
Helpful
(3)
Advertisement
Michelle
Rating: 5 stars
09/11/2015
I am rating this recipe solely based on the changes I made. I have already rated it based on the way it was written. I changed the serving size to 24 because as written it will make 3 loaves. By changing the size to 24 it makes 2 loaves. I used 1 cup puree for each loaf. I used half granulated sugar and half brown sugar. This gave it a deeper more rich flavor. I cut the cloves in half as they were too strong for my liking. And instead of oil I used unsweetened apple sauce with 1 tablespoon oil before measured. With the above changes the bread was exceptionally moist and flavorful. The applesauce rids the bread of greasiness that sometimes comes with this type of bread. I will be trying it with my changes with fresh pumpkin as well. Read More
Helpful
(1)
Susu949
Rating: 5 stars
01/27/2013
Not too sweet very good for breakfast. Reminds me of the ones I used to get at Starbucks. Read More
Helpful
(1)
marion
Rating: 5 stars
08/17/2013
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 Read More
Helpful
(1)
Advertisement
Melissa Amburgey
Rating: 5 stars
08/08/2017
I really liked the idea to puree the zuchini. My kids usually wont eat zucchini bread because of "all the green things" in the bread. I used 1 cup of applesauce instead of the oil and it is very moist bread that even the kids love! Read More
the4taals
Rating: 4 stars
08/25/2015
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 Read More
Samantha634
Rating: 5 stars
02/02/2016
This recipe is amazing! I have only used it with zucchini but I imagine it would work with a number of other vegetables. Read More
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 07/08/2020