Pumpkin Zucchini Bread/ Cake

If you can't decide between pumpkin bread and zucchini bread, make this recipe and have both at the same time. Recipe yields 2 pans.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 435 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ cup vegetable oil
• 1 cup chopped walnuts (Optional)
• 3 eggs
• 3 cups all-purpose flour
• 1 tablespoon vanilla extract
• 1 teaspoon salt
• 2 ¼ cups white sugar
• 2 ½ cups grated zucchini
• 1 ½ tablespoons pumpkin pie spice
• ½ cup canned pumpkin

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 8x8-inch baking dishes.

Step 2

Sift flour, pumpkin pie spice, salt, baking soda, and baking powder together in a large bowl.

Step 3

Beat eggs, sugar, vegetable oil, pumpkin, and vanilla extract together in a second bowl until mixture is smooth and creamy. Stir wet ingredients into flour mixture until combined; gently fold in zucchini and walnuts. Divide batter into the prepared baking dishes.

Step 4

Bake in the preheated oven until cakes are lightly browned and a toothpick inserted into the center comes out clean, 40 to 60 minutes. Allow to cool on rack for 20 minutes before removing from pans to finish cooling.