Foodie Friday: Pumpkin Zucchini Bread

One thing I love about this time of year is making Zucchini Bread and this year I happened across this super yummy Pumpkin Zucchini bread recipe and decided to give it a try.


  • 1 cup pumpkin puree
  • 1 ½ cups shredded zucchini
  • 3 eggs
  • 1 cup brown sugar packed
  • 1 cup granulated sugar
  • 1 cup (2 sticks) of butter, melted
  • 1 Tbsp. vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 1 Tbsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 1 cup chopped walnuts (optional)

Mix all wet ingredients in one bowl and dry ingredients in another. Then slowly mix the two together.  Put into two greased and floured bread pans and bake on 350 for 45-50 minutes or until knife comes out clean from center of loaf.

Let cool for 10 minutes in pan before moving to wire rack.

This was so delicious and soft and I can’t wait to try it again. It made two loaves so we ate part of one and froze the rest so we can just grab small amounts out at a time! It’s just as yummy thawed as it is fresh! I hope you’ll give it a try!

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