Pumpkin Zucchini Bread

Shanthi Appelo
Shanthi Appelo

| 1 min read

This delicious, spiced quick bread uses two vegetables - pumpkins and zucchinis. The recipe is based on a Taste of Home version, but with half of the butter substituted with applesauce to boost the nutrition and moisture.

Cooking Difficulty:


Serving Amount
  • 3 large eggs, room temperature, lightly beaten

  • 2 cups sugar

  • 1 cup canned pumpkin

  • 12 cup butter, melted

  • 12 cup applesauce

  • 1 TB vanilla extract

  • 3 cups all-purpose flour

  • 1 tsp baking soda

  • 12 tsp baking powder

  • 12 tsp salt

  • 12 tsp ground cinnamon

  • 12 tsp ground cloves

  • 12 tsp ground nutmeg

  • 1 cup shredded zucchini

  • 1 cup walnuts, chopped

  • Step 1

    Preheat oven to 350 degrees.

  • Step 2

    In a bowl, combine eggs and sugar.

  • Step 3

    Add pumpkin, butter and vanilla.

  • Step 4

    Combine dry ingredients; gradually add to pumpkin mixture and mix well.

  • Step 5

    Stir in zucchini and nuts.

  • Step 6

    Pour into two greased and floured 9x5-in. loaf pans.

  • Step 7

    Bake at 350° for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.

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