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pumpkin zucchini bread

(2)
cookn2plz avatar
Recipe by
Linda Dickason
@cookn2plz
Loveland, CO

This was always a family favorite growing up. But since I only like French-cut green beans and corn, seeing green in my bread was always a little disconcerting. My secret to moist zucchini bread is to puree the zucchini. Also, that way, I don't have to see anything green in my delicious bread. Every fall I add pumkin in place of half of the pureed zucchini for a fall favorite everyone in my family looks forward too.

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(2)
yield 16 serving(s)
prep time 25 Min
cook time 1 Hr
method Bake

Ingredients For pumpkin zucchini bread

  • 2 md
    zucchini
  • 3 lg
    eggs, beaten
  • 1 c
    vegetable oil
  • 2 c
    granulated sugar
  • 3 tsp
    vanilla extract
  • 1 c
    canned pumpkin
  • 3 c
    all-purpose flour
  • 1 tsp
    salt
  • 1 tsp
    baking soda
  • 3 tsp
    ground cinnamon
  • 1/4 tsp
    baking powder
  • 1/2 - 1 c
    chopped nuts, optional

How To Make pumpkin zucchini bread

  • 1
    Preheat oven to 325 degrees F.
  • 2
    Puree zucchini. Slice off the end where the stem was and then cut into small chunks. Place in blender and puree. No need to peel the zucchini. 1 cup of zucchini puree is needed.
  • 3
    Mix together beaten eggs, vegetable oil, sugar, and vanilla.
  • 4
    Stir in 1 cup pureed zucchini and 1 cup pumpkin.
  • 5
    In a small bowl, mix together flour, salt, baking soda, cinnamon, and baking powder.
  • 6
    Add the dry mixture to the wet ingredients.
  • 7
    Stir in nuts if desired.
  • 8
    Spray 2 loaf pans and pour batter evenly between pans.
  • 9
    Bake for 1 hour or until knife inserted in middle comes out clean.
  • 10
    Let cool in pans for 10-15 minutes before removing from pans to wire racks.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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