Pumpkin Zucchini Nut Bread

1 loaf
1 hr 10 min

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Good morning! Yesterday was the first day of Fall, unfortunately mother nature is not cooperating as it is back to beach weather. I am not letting it get me down, I’ve got my mums and an array of pumpkins dotted around the house and on the porch.

The Fall baking has already begun, this weekend I made this delicious Pumpkin Zucchini Nut bread that I discovered on Pinterest. I won’t lie, I was a little skeptical about adding the zucchini but you cannot taste if and it makes the bread so moist. This recipe makes 2 loaves, you can give one to a friends, or freeze one to eat at a later date. I think this bread is perfect to give away in your Christmas baskets of food gifts.

Pumpkin Zucchini Nut Bread


Recipe from Life Made Simple


Ingredients


1 cup pumpkin puree


1/2 cup melted butter


1/2 vegetable oil


3/4 c granulated sugar


1 cup brown sugar packed


3 eggs lightly beaten


1 tbsp. vanilla extract


2 cups shredded zucchini(lightly squeezed)


3 cups all purpose flour


1 teaspoon baking soda


1/2 teaspoon baking porder


/2 teaspoon kosher sea salt


2 teaspoon ground cinnamon


1 teaspoon ground nutmeg


1/4 ground cloves


2/3-11/3 cups chopped nuts(pecans, walnuts, pumpkin seeds) or chocolate chips


Directions


Preheat oven to 350. Lightly spray two 8×4″ or 9×5″ loaf pans with cooking spray.


In a large bowl whisk together the pumpkin, butter, oil, eggs and vanilla extract. Add the zucchini and fold in with a spatula.


In a medium bowl whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Gradually add the dry ingredients into the wet ingredients, add the nuts or chocolate at this time as well. Do not over mix, mix until just moist, its ok to see a few streaks of flour.


Pour the batter evenly between the two pans, place in oven and bake for 40-50 minutes(9×5″ pans) 50-60 minutes(8×4″ pans) or until a cake tester comes out clean. Remove pans from the oven and cool on a wire wrack, leave in the pans for 15 minutes then tip the bread out and cool on the wire rack.

Enjoy!


Have you been baking yet? Do you have a favorite pumpkin recipe to share?


Have a great day.

Recipe details

  • 1  loaf
  • Prep time: 10 Minutes Cook time: 60 Minutes Total time: 1 hr 10 min
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Ingredients

Ingredients

  • 1 cup pumpkin puree
  • 1/2 cup melted butter
  • 1/2 vegetable oil
  • 3/4 c granulated sugar
  • 1 cup brown sugar packed
  • 3 eggs lightly beaten
  • 1 tbsp. vanilla extract
  • 2 cups shredded zucchini(lightly squeezed)
  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking porder
  • /2 teaspoon kosher sea salt
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 ground cloves
  • 2/3-11/3 cups chopped nuts(pecans, walnuts, pumpkin seeds) or chocolate chips

Instructions

Directions

Preheat oven to 350. Lightly spray two 8×4″ or 9×5″ loaf pans with cooking spray.
In a large bowl whisk together the pumpkin, butter, oil, eggs and vanilla extract. Add the zucchini and fold in with a spatula.
In a medium bowl whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Gradually add the dry ingredients into the wet ingredients, add the nuts or chocolate at this time as well. Do not over mix, mix until just moist, its ok to see a few streaks of flour.
Pour the batter evenly between the two pans, place in oven and bake for 40-50 minutes(9×5″ pans) 50-60 minutes(8×4″ pans) or until a cake tester comes out clean. Remove pans from the oven and cool on a wire wrack, leave in the pans for 15 minutes then tip the bread out and cool on the wire rack.

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