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Pumpkin Zucchini Nut Bread Recipe

Description:  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.

Yield: Two loaves of Pumpkin Zucchini Nut Bread.


  • 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

Preparation Directions:

  1. Pre-heat oven to 350 F.

  2. Grease and flour two bread loaf pans.

  3. Mix eggs, sugar and vanilla in a bowl.

  4. Stir in pumpkin puree and butter(or margarine)

  5. Mix flour, baking soda, and spices in a separate bowl.

  6. Mix together dry ingredients into the first bowl containing the egg mixture.

  7. Stir in the shredded zucchini.

  8. Stir in chopped walnuts.

  9. Divide the batter into the two bread loaf pans.

  10. Bake in the pre-heated oven for 45 to 50 minutes.

  11. Check to see if 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.

  12. Remove the bread from the oven and let set for ten minutes.

  13. Remove the bread from the pan, and place 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.

More Information:

More of our Recipes

Canning Information and Guidelines

Pumpkin Zucchini Bread - at Pumpkin Nook

Sneak Some Zucchini on Your Neighbors Porch Day - Now here is a very special day for gardeners with way too much Zucchini!!!

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