Pumpkin Zucchini Bread Recipe

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Pumpkin Zucchini Bread Recipe

Between my weekly CSA vegetable box and the generous gifting from friends, family, and neighborhood gardens I have been loaded down with zucchini in recent weeks.  While I love zucchini in savory dishes it’s great to be able to use it up in sweet applications as well.  

  • 1 tablespoon Victoria Taylor’s Pumpkin Pie Spice
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 ¾ cup sugar
  • 2 cups zucchini, grated
  • 2 teaspoons vanilla
  • 2 cups whole wheat flour
  • 1 cup white flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • ½ cup walnuts or pecans, chopped

Preheat oven to 350°

Line muffin tins with paper liners or spray with cooking spray.  If using loaf pans grease and flour. In a large mixing bowl, beat the eggs.  Mix in oil, sugar, zucchini, nuts, and vanilla. In a separate bowl, mix the flours, Pumpkin Pie Spice, baking soda, baking powder and salt. 

Add dry ingredients to the wet ingredients.  Spoon the batter into the prepared pan.

Bake muffins for 20-25 min, loaf pans for 60 minutes or until a toothpick inserted into the center comes out clean. 




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