This pumpkin zucchini bread is the perfect recipe to make when a craving for zucchini bread collides with leftover pumpkin
Prep Time
30 mins
Dificult
Medium
Servings
1 hr 30 mins
Ingredients
Instructions
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour 2 8x8-inch baking dishes.
Sift flour
pumpkin pie spice
salt
baking soda
and baking powder together in a large bowl.
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.
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.
Cook’s Note
It's best not to drain the grated zucchini
as it removes some of the moisture from the bread.This bread is freezer-friendly.