Pumpkin Zucchini Bread

2
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!

Rating:
★★★★★ 2 votes
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

How to Make Pumpkin Zucchini Bread

Step-by-Step

  • 1Preheat oven to 325 degrees.
  • 2Puree 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.)
  • 3Mix together:
    Beaten eggs, vegetable oil, sugar, and vanilla.
  • 4Stir in:
    1 Cup pureed zucchini and
    1 Cup pumpkin
  • 5Mix together and then add to liquids:
    Flour, salt, baking soda, cinnamon, and baking powder.
  • 6Stir in nuts if desired.
  • 7Spray 2 loaf pans and pour batter evenly between pans.
  • 8Bake 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.

Printable Recipe Card

About Pumpkin Zucchini Bread

Main Ingredient: Bread
Regional Style: American