PUMPKIN ZUCCHINI BREAD
This was always a family favorite growing up. But since I only like french cut green beans and corn, seeing green in my bread was always a little disconcerting! Ha! Ha! My secret to moist zucchini bread is to puree the zucchini. Also, that way, I don't have to see anything green in my delicious bread. Every fall I add pumkin...
Provided by Linda Dickason
Categories Other Breakfast
Time 1h15m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 325 degrees.
- 2. Puree zucchini. Slice off end where stem was and then cut into small chunks and place in blender until pureed. Unless seeds have become very large, I typically puree the whole zucchini; seeds, skin and meat. When harvesting zucchini from the garden, I set aside amount I need for the recipe and then put 1 to 2 cups into freezer ziploc bags for future recipes. 1 CUP ZUCCHINI IS NEEDED FOR THIS RECIPE. (Regular zucchini bread is 2 cups pureed zucchini - no pumpkin.)
- 3. Mix together: Beaten eggs, vegetable oil, sugar, and vanilla.
- 4. Stir in: 1 Cup pureed zucchini and 1 Cup pumpkin
- 5. Mix together and then add to liquids: Flour, salt, baking soda, cinnamon, and baking powder.
- 6. Stir in nuts if desired.
- 7. Spray 2 loaf pans and pour batter evenly between pans.
- 8. Bake for 1 hour or until knife inserted in middle comes out clean. Let cool in pans for 10-15 minutes before removing from pans to wire racks.
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Jake Martin
[email protected]This bread is a bit dry. I think I'll add some extra butter or oil next time.
muslima mohamed
[email protected]This bread is a little too sweet for my taste. I'll try reducing the amount of sugar next time.
Lydiah Ochieng
[email protected]I didn't have any pumpkin pie spice, so I used a combination of cinnamon, nutmeg, and ginger. It worked perfectly.
Saleh Hussein
[email protected]I'm allergic to nuts, so I substituted sunflower seeds in this recipe. It turned out great!
Alex McPherson
[email protected]This bread is the perfect fall treat. It's warm and comforting, and the pumpkin and zucchini flavors are delicious together.
Shihab Chowdury Salik
[email protected]I love that this bread is made with whole wheat flour. It makes it a healthier option.
Dexter Winkelbayer
[email protected]This bread is so easy to make. Even my kids can help me make it.
Hamid Hayat
[email protected]I made this bread for a potluck and it was a huge hit! Everyone loved it.
Rauf Siddique
[email protected]This bread is a great way to use up leftover zucchini. It's also a delicious and healthy snack.
Erika Ammons
[email protected]I'm not a big fan of zucchini bread, but this recipe changed my mind. It's so moist and flavorful, I couldn't get enough of it.
Aziz Saded
[email protected]I made this bread for my neighbors and they loved it! They said it was the best pumpkin zucchini bread they'd ever had.
Angel Moss
[email protected]This is the best zucchini bread recipe I've ever tried. It's so moist and flavorful, and the pumpkin adds a delicious twist.
E3x Richard ug
[email protected]I've made this bread several times now and it's always a hit! My family loves it.
Mags
[email protected]This pumpkin zucchini bread is incredibly moist and flavorful! The perfect fall treat.