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

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 8x8-inch baking dishes.

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  • Sift flour, pumpkin pie spice, salt, baking soda, and baking powder together in a large bowl.

  • 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.

  • 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.

Cook's Note:

Freezer-friendly. Do NOT drain grated zucchini, as it removes some of the moisture from the bread/ cake.

Nutrition Facts

434.6 calories; protein 6.8g 14% DV; carbohydrates 65.1g 21% DV; fat 17.2g 27% DV; cholesterol 46.5mg 16% DV; sodium 360.9mg 14% DV. Full Nutrition

Reviews (37)

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Most helpful positive review

Rating: 5 stars
11/11/2012
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 coconut oil in place of the vegetable oil, 3/4 cup applesauce, 3/4 canned pumpkin, and 2 cups of grated zucchini (with one grated carrot mixed in). I made a dozen muffins that baked for about 25 minutes and one 8x8 loaf for an hour. The loaf I froze right away but the muffins are absolutely delicious. The kids love them, too! Read More
(33)
42 Ratings
  • 5 star values: 32
  • 4 star values: 10
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/11/2012
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 coconut oil in place of the vegetable oil, 3/4 cup applesauce, 3/4 canned pumpkin, and 2 cups of grated zucchini (with one grated carrot mixed in). I made a dozen muffins that baked for about 25 minutes and one 8x8 loaf for an hour. The loaf I froze right away but the muffins are absolutely delicious. The kids love them, too! Read More
(33)
Rating: 5 stars
10/25/2012
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 used 1/2 t. each allspice, ginger, cloves and fresh grated nutmeg and about 1 t. cinnamon. I cut the sugar to two cups, using half white sugar and half brown sugar. I toasted the walnut pieces and threw in about 1/2 C chocolate chips. It totally hit the spot on a chilly evening. More like pumpkin bread than zucchini bread with my changes, which is fine by me! Thanks for the recipe Dubby Jr.! Read More
(17)
Rating: 5 stars
08/21/2013
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 the pie spice. Toast the nuts! My husband loved it and we could eat this daily! Read More
(10)
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Rating: 4 stars
10/09/2013
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! Read More
(4)
Rating: 5 stars
02/07/2013
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 to but discovered zero eggs in my fridge so subbed in 3 T. ground flaxseed and 9 T. water (mix together and let sit a few minutes). Threw a few chocolate chips on top of a few of them to entice my 4-year old and they are a hit. I made as muffins as well and thought the 25 minute bake time recommended was perfect. Read More
(4)
Rating: 5 stars
08/15/2013
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 made a dozen cupcakes and sprinkled some chocolate chips on top. I baked them for 25 min but they could have stayed in another 2-3 min. The loaf took an hour. Read More
(4)
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Rating: 4 stars
02/23/2013
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. Read More
(3)
Rating: 5 stars
08/29/2013
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 great. The zucchini flavor is definitely hidden behind the pumpkin and spices. Read More
(2)
Rating: 4 stars
08/30/2014
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. Read More
(2)