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Pumpkin Zucchini Bread/ Cake

4

0 min

Pumpkin Zucchini Bread/ Cake

Pumpkin Zucchini Bread/ Cake Photo 1

Time

0 min

Serving

12 persons

Calories

435

Rating

4.00★ (49)

Cuisine

Author: Victoria Buriak
When a craving for zucchini bread collides with leftover pumpkin...

Ingredients

  • all-purpose flour: 3 cups
  • ½ tablespoons pumpkin pie spice: 1 piece
  • salt: 1 tsp
  • baking soda: 1 tsp
  • baking powder: 1 tsp
  • eggs: 3 piece
  • ¼ cups white sugar: 2 piece
  • vegetable oil: 0.5 cup
  • canned pumpkin: 0.5 cup
  • vanilla extract: 1 Tbsp
  • ½ cups grated zucchini: 2 piece
  • walnuts: 1 cup (chopped, optional)

Metric Conversion

Stages of cooking

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 8x8-inch baking dishes.
    Pumpkin Zucchini Bread/ Cake Photo 2
  2. Sift flour, pumpkin pie spice, salt, baking soda, and baking powder together in a large bowl.
    Pumpkin Zucchini Bread/ Cake Photo 3
  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.
    Pumpkin Zucchini Bread/ Cake Photo 4
  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.
    Pumpkin Zucchini Bread/ Cake Photo 5

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