Pumpkin Zucchini Bread

13 ingredients
7 steps

Ingredients

  • 2 cups Shredded Zucchini (for 2 Cups You'll Need About 2 Medium Zucchini)
  • 3 cups All-purpose Flour
  • 2-1/2 teaspoons Pumpkin Pie Spice
  • 1 teaspoon Baking Soda
  • 1/2 teaspoons Baking Powder
  • 1/2 teaspoons Salt
  • 1 cup Granulated Sugar
  • 1 cup Packed Brown Sugar
  • 1 cup Canned Pumpkin
  • 1 cup Vegetable Oil
  • 1 Tablespoon Vanilla
  • 3 Eggs
  • 1/2 cups Roughly Chopped Pepitas, For Topping (optional)

Directions

  1. 1
    Heat oven to 350 F. Grease and flour two 9-by-5-inch loaf pans (or spray with baking spray).
  2. 2
    Place shredded zucchini in a colander. Cover with a layer of paper towels to absorb some of the liquid and set aside while you prepare the batter.
  3. 3
    In a large bowl or in the bowl of a stand mixer, combine flour, pumpkin pie spice, baking soda, baking powder and salt. In a separate large bowl, whisk together sugars, pumpkin, vegetable oil, vanilla and eggs until combined.
  4. 4
    Add wet ingredients into dry ingredients and stir until just combined. Add zucchini and stir until just incorporated.
  5. 5
    Divide batter evenly among prepared loaf pans. Sprinkle tops of loaves with pepitas, if desired. Bake 50 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Remove from oven.
  6. 6
    Cool for 10 minutes in the pan, then transfer to a cooling rack to cool completely.
  7. 7
    Adapted from Six Sisters' Stuff.

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