How to Make Pumpkin Zucchini Bread/ Cake - A Step-by-Step Guide

When fall rolls around, there's one flavor that seems to dominate the season: pumpkin. From lattes to pies to cookies, it seems like everything is infused with the warm, comforting flavor of pumpkin. But if you're looking for a new way to incorporate this seasonal ingredient into your baking, look no further than this recipe for Pumpkin Zucchini Bread/ Cake.

Combining the rich, earthy flavor of pumpkin with the subtle sweetness of zucchini, this bread/cake is a delightful twist on a c...

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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 (Optional)

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 30 mins
  • Servings: 12
  • Yield: 2 8x8-inch pans

  • Preheat 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.
  • Nutrition

    435 cal.

    • Total Fat: 17g
    • Saturated Fat: 2g
    • Cholesterol: 47mg
    • Sodium: 361mg
    • Total Carbohydrate: 65g
    • Dietary Fiber: 2g
    • Total Sugars: 39g
    • Protein: 7g
    • Vitamin C: 4mg
    • Calcium: 54mg
    • Iron: 2mg
    • Potassium: 162mg