Pumpkin Zucchini Bread - Holiday Special

Happy Halloween!

So upon the request of your children, you ran out and got this GREAT BIG pumpkin to carve...now what? You clean out the guts of the pumpkin - you've got the meat of the pumpkin and the seeds. Don't toss them out! Make something out of it! Waste not, want not - right?

Combine Pumpkin (your favorite fruit) and Zucchini (which you have more than you know what to do with) into a bread recipe. The result is a splendid Pumpkin Zucchini Bread that everyone will enjoy. Pumpkin Zucchini Bread is high in minerals and vitamins.

This recipe yields two loaves of Pumpkin Zucchini bread. Yes, it will go quickly! Of course, if you didn't run out and buy a pumpkin, you can always buy it in a can!


3 eggs, slightly beaten
2 cups sugar
1 Tablespoon vanilla
1 can pumpkin (or about 10 ounces of pumpkin puree)
1 cup shredded zucchini
1 cup butter or margarine, melted
3 cups flour (or try Pumpkin 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 or ground walnuts (optional)



Preheat oven to 350 degrees. Grease and flour two bread loaf pans with cooking spray. 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. Stir dry ingredients into the first bowl containing the egg mixture. Stir in the shredded zucchini. Stir in nuts, if you are using them. Divide the batter into the two bread loaf pans. Bake in the preheated oven for 45 to 50 minutes.

Test bread with a knife or a toothpick to see if it is done. Insert the knife into the bread . If it doesn't come out clean, bake for an additional 5 minutes and re-test. Remove the bread from the oven and let set for ten minutes. Remove the bread from the pan, and place on a wire rack to cool.

Mmm Mmm good!!

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