Pumpkin Zucchini Bread

Tiffani

8 years ago

If theres one thing I know that signifies it is really fall, it’s when I make my pumpkin zucchini bread! I’ve been making this recipe for many years, and I have yet to meet someone who’d doesn’t just love it! While I can’t technically call it healthy, there are lots of healthy aspects of this delicious treat, and in a season where everything is loaded with sugar, calories and pumpkin, having something that is a little lighter on the waistline is always a good idea! I’ve been making this recipe for so long, I actually don’t remember where I initially found/saw the pumpkin zucchini bread recipe, but I know it’s delicious! And today, I’m sharing the recipe with you!

Ingredients:

3 eggs

1 cup sugar

1 cup brown sugar

1 cup pumpkin puree

1 Tbsp vanilla

1 cup melted butter (substitue 1/2 cup of applesauce for healthier option)

1 Tsp. baking powder

1/2 Tsp salt

1 Tsp cinnamon

1 Tsp ground nutmeg

2 cups shredded zucchini

Handful chocolate chips or other topping (optional) I added streusel topping to a few of my mini loaves.

Directions:

1. Heat oven to 350°
2. Shred and dry two large zucchinis (I use a cheese grater & remove excess water with cheesecloth or paper towel)

3. Combine sugar and eggs, lightly beat together

4. Add pumpkin, vanilla and butter to wet mixture.

5. In a separate bowl, combine flour, baking powder, salt, and spices.

6. Slowly add dry mixture to wet mixture, mixing well.

7. Stir in zucchini and optional add-ins.

8. Fill two greased 9x5in loaf pans.

9. Bake for 40-50 minutes. (I used mini loaf pans so my cook time is different).
10. Let sit in pans for 10-15 minutes.

11. Move to wire rack to cool.

And there you have it! That is my marvelous Pumpkin Zucchini Bread! If you aren’t feeling this fab fall dessert, you have to check out my pumpkin snicker doodle recipe! They are equally delicious in their own way!

What is your favorite thing to make during the fall season?