Pumpkin Zucchini Bread/ Cake Recipe

Name: Pumpkin Zucchini Bread/ Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 1 1/2 tablespoons pumpkin pie spice; 1 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon baking powder; 3 eggs; 2 1/4 cups white sugar; 1/2 cup vegetable oil; 1/2 cup canned pumpkin; 1 tablespoon vanilla extract; 2 1/2 cups grated zucchini; 1 cup chopped walnuts (optional)

Servings: persons

3 cups all-purpose flour
1 1/2 tablespoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 eggs
2 1/4 cups white sugar
1/2 cup vegetable oil
1/2 cup canned pumpkin
1 tablespoon vanilla extract
2 1/2 cups grated zucchini
1 cup chopped walnuts (optional)

1
Preheat oven to 325 degrees F (165 degrees C).
2
Grease and flour 2 8x8-inch baking dishes.
3
Sift flour, pumpkin pie spice, salt, baking soda, and baking powder together in a large bowl.
4
Beat eggs, sugar, vegetable oil, pumpkin, and vanilla extract together in a second bowl until mixture is smooth and creamy.
5
Stir wet ingredients into flour mixture until combined; gently fold in zucchini and walnuts.
6
Divide batter into the prepared baking dishes.
7
Bake in the preheated oven until cakes are lightly browned and a toothpick inserted into the center comes out clean, 40 to 60 minutes.
8
Allow to cool on rack for 20 minutes before removing from pans to finish cooling.

1364

kcal

Calories

Fat

191

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.

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

You need 12 ingredients. The key ingredients include: 3 cups all-purpose flour, 1 1/2 tablespoons pumpkin pie spice, 1 teaspoon salt, 1 teaspoon baking soda, and more.

Yes, Pumpkin Zucchini Bread/ Cake 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/ Cake

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