Pumpkin Zucchini Bread

Linda Dickason

By
@cookn2plz

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! Ha! Ha! 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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Comments:

Serves:

16

Prep:

15 Min

Cook:

1 Hr

Method:

Bake

Ingredients

3
eggs, beaten
1 c
vegetable oil
2 c
sugar
3 tsp
vanilla
1 c
pureed zucchini
1 c
pumpkin, canned
3 c
flour
1 tsp
salt
1 tsp
baking soda
3 tsp
cinnamon
1/4 tsp
baking powder
1/2 to 1 c
chopped nuts, optional

Directions Step-By-Step

1
Preheat oven to 325 degrees.
2
Puree zucchini. Slice off end where stem was and then cut into small chunks and place in blender until pureed. Unless seeds have become very large, I typically puree the whole zucchini; seeds, skin and meat. When harvesting zucchini from the garden, I set aside amount I need for the recipe and then put 1 to 2 cups into freezer ziploc bags for future recipes. 1 CUP ZUCCHINI IS NEEDED FOR THIS RECIPE. (Regular zucchini bread is 2 cups pureed zucchini - no pumpkin.)
3
Mix together:
Beaten eggs, vegetable oil, sugar, and vanilla.
4
Stir in:
1 Cup pureed zucchini and
1 Cup pumpkin
5
Mix together and then add to liquids:
Flour, salt, baking soda, cinnamon, and baking powder.
6
Stir in nuts if desired.
7
Spray 2 loaf pans and pour batter evenly between pans.
8
Bake for 1 hour or until knife inserted in middle comes out clean. Let cool in pans for 10-15 minutes before removing from pans to wire racks.

About this Recipe

Main Ingredient: Bread
Regional Style: American