Pumpkin Zucchini Bread Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 3 - eggs, lightly beaten
  • 2 cups - sugar
  • 1 cups - canned pumpkin
  • 1 cups - butter, melted
  • 1 tablespoons - vanilla extract
  • 3 cups - all-purpose flower
  • 1 teaspoons - baking soda
  • 1/2 teaspoons - baking powder
  • 1/2 teaspoons - salt
  • 1/2 teaspoons - ground cinnamon
  • 1/2 teaspoons - ground nutmeg
  • 1 cups - zucchini, shredded
  • 1 cups - walnuts, chopped
  • Directions:

    In a bowl combine eggs and sugar. Add pumpkin, butter, and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9x5in loaf pans. Bake at 350 for 45-50 mins or until breads test done. Cool in pans 10 mins. Remove to a wire rack.

    Category:  Cakes

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 45 min

    Notes

    yields 2 loaves, 1 slice=1 serving 176 calories, 9g fat (4g saturated fat), 35mg cholesterol, 147 mg sodium, 23g carbs, 1g fiber, 3g protein.

    Source

    taste of home

    Posted By:

    kbowlen

    Posted On:

    July 19, 2020

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