Got too much Zucchini? Here’s a recipe that is sure to please. It combines the great taste of pumpkin with a little of your excess zucchini. The resulting bread is absolutely delicious. Make this pumpkin zucchini nut bread recipe today.
Yield: Two loaves of Pumpkin Zucchini Nut Bread.
Did You Know? Pumpkins are grown all over the world on six of the seven continents, with Antarctica being the sole exception. They are even grown in Alaska.
3 eggs, slightly beaten
2 cups sugar
1 Tablespoon vanilla
1 can pumpkin puree, or your own homemade Pumpkin Puree
1 cup shredded zucchini
1 cup butter or margarine, melted
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup chopped walnuts
Pre-heat oven to 350 ° F.
Grease and flour two bread loaf pans.
Mix eggs, sugar, and vanilla in a bowl.
Stir in pumpkin puree and butter (or margarine)
Mix flour, baking soda, and spices in a separate bowl.
Mix together dry ingredients into the first bowl containing the egg mixture.
Stir in the shredded zucchini.
Stir in chopped walnuts.
Divide the batter into the two bread loaf pans.
Bake in the preheated oven for 45 to 50 minutes.
Check to see if the bread is done. Insert a knife into the center of the bread. If it comes out clean, it is done. Otherwise, bake for an additional 5 minutes and re-test.
Remove the bread from the oven and let sit for ten minutes.
Remove the bread from the pan and place it on a wire rack to cool.
** You can substitute equal amounts of just about any pumpkin or squash in this recipe, to make a variety of squash breads. It results in a slightly different taste, each time you bake it.
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