Pumpkin Zucchini Bread/ Cake recipe

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Ingredients

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

Nutrition Info

434.6 calories
carbohydrate: 65.1 g
cholesterol: 46.5 mg
fat: 17.2 g
fiber: 2.3 g
protein: 6.8 g
saturatedFat: 2.3 g
servingSize: -
sodium: 360.9 mg
sugar: 38.9 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  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.

  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.

Recipe Yield

2 8x8-inch pans

Recipe Note

When a craving for zucchini bread collides with leftover pumpkin...

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