Pumpkin Zucchini Bread

This pumpkin zucchini bread with grated zucchini and canned or pureed pumpkin is moist, flavorful, and a delicious way to sneak veggies into treats!

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

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup chopped walnuts
• 3 eggs
• 3 cups all-purpose flour
• 1 tablespoon vanilla extract
• 1 teaspoon salt
• 0.5 cup vegetable oil
• 0.5 cup canned pumpkin
• 2.25 cups white sugar
• 1.5 tablespoons pumpkin pie spice
• 2.5 cups grated zucchini

Recipe Instructions

Step 1

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

Step 2

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 3

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.

Step 4

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