Pumpkin Zucchini Bread Recipe

Name: Pumpkin Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Shredded Zucchini (for 2 Cups You'll Need About 2 Medium Zucchini); 3 cups All-purpose Flour; 2-1/2 teaspoons Pumpkin Pie Spice; 1 teaspoon Baking Soda; 1/2 teaspoons Baking Powder; 1/2 teaspoons Salt; 1 cup Granulated Sugar; 1 cup Packed Brown Sugar; 1 cup Canned Pumpkin; 1 cup Vegetable Oil; 1 Tablespoon Vanilla; 3 Eggs; 1/2 cups Roughly Chopped Pepitas, For Topping (optional)

Servings: persons

2 cups Shredded Zucchini (for 2 Cups You'll Need About 2 Medium Zucchini)
3 cups All-purpose Flour
2-1/2 teaspoons Pumpkin Pie Spice
1 teaspoon Baking Soda
1/2 teaspoons Baking Powder
1/2 teaspoons Salt
1 cup Granulated Sugar
1 cup Packed Brown Sugar
1 cup Canned Pumpkin
1 cup Vegetable Oil
1 Tablespoon Vanilla
3 Eggs
1/2 cups Roughly Chopped Pepitas, For Topping (optional)

1
Heat oven to 350 F. Grease and flour two 9-by-5-inch loaf pans (or spray with baking spray).
2
Place shredded zucchini in a colander. Cover with a layer of paper towels to absorb some of the liquid and set aside while you prepare the batter.
3
In a large bowl or in the bowl of a stand mixer, combine flour, pumpkin pie spice, baking soda, baking powder and salt. In a separate large bowl, whisk together sugars, pumpkin, vegetable oil, vanilla and eggs until combined.
4
Add wet ingredients into dry ingredients and stir until just combined. Add zucchini and stir until just incorporated.
5
Divide batter evenly among prepared loaf pans. Sprinkle tops of loaves with pepitas, if desired. Bake 50 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Remove from oven.
6
Cool for 10 minutes in the pan, then transfer to a cooling rack to cool completely.
7
Adapted from Six Sisters' Stuff.

1400

kcal

Calories

Fat

177

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups Shredded Zucchini (for 2 Cups You'll Need About 2 Medium Zucchini), 3 cups All-purpose Flour, 2-1/2 teaspoons Pumpkin Pie Spice, 1 teaspoon Baking Soda, and more.

Yes, Pumpkin Zucchini Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Zucchini Bread

How did you like this recipe?

Frequently Asked Questions