A great loaf of Pumpkin Zucchini Bread
If you know me, you know I love a good quick bread. This pumpkin zucchini bread uses two great ingredients to make a moist bread that gets gobbled up rather quickly in our house.
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I remember that first summer that I planted zucchini in my garden. It was a bumper crop year and I had zucchini coming out of my ears. I started searching for recipes to use up those beautiful green gems that need to be used up or given to willing family and friends. This pumpkin zucchini bread was born out of that fruitful summer.
How many loaves does this recipe make?
This recipe makes 2 loaves of bread. I always make 2 loaves because we gobble them up so quick. However, I usually put one in the freezer for later because they freeze and reheat beautifully. Some of my loaf pans are pretty small so I can actually make 3 smaller loaves with this recipe too. I can’t wait to get these cast iron loaf pans someday soon to try out. Do you have cast iron loaf pans?
Ingredients
- 3 eggs
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup pureed pumpkin
- 1/2 cup butter, melted
- 1/2 cup applesauce
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1-2 cups of zucchini squeezed dry
Directions to Make the Pumpkin Zucchini Bread
Preheat the oven to 350 degrees
Grease and flour two loaf pans
You may use a stand mixer, a hand mixer, or a wooden spoon to mix.
In the bowl, combine the eggs and sugar.
Add in the pumpkin, butter, applesauce, and vanilla and mix.
Combine the dry ingredients in another bowl.
Slowly add in the dry ingredients to the wet mixture and mix until all are incorporated.
Stir in the zucchini by hand until just mixed in.
Pour the batter evenly into two greased and floured loaf pans.
Bake at 350 degrees for 45-50 minutes or until a tester comes out clean.
Cool the bread in pans for 5-10 minutes, and then remove to a wire rack to cool.
Tips for a great Loaf
If you don’t have applesauce for the recipe, add in the equal amount of butter or cooking oil.
Eat a slice warm with butter for an amazing treat.
This bread is a great vessel for chocolate chips as my kids insist at least one of the loaves get them.
You can add chopped walnuts or pecans after the zucchini if you like nuts in your bread.
The bread is best left covered and tucked in with a tea towel and not in plastic.
You can place a loaf in the freezer wrapped in plastic and put into a zip top bag for a few months. Remove from freezer and defrost on your counter. However, it’s best toasted with butter at this point.
Zucchini Pumpkin Bread
Ingredients
- 3 eggs
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup pureed pumkin
- 1/2 cup butter, melted
- 1/2 cup applesauce
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1-2 cups of zucchini squeezed dry
- 1 cup of chocolate chips (optional)
- 1 cup chopped walnuts or pecans (optional)
Instructions
Preheat the oven to 350 degrees
Grease and flour two loaf pans
You may use a stand mixer, a hand mixer, or a wooden spoon to mix.
In the bowl, combine the eggs and sugar.
Add in the pumpkin, butter, applesauce, and vanilla and mix.
Combine the dry ingredients in another bowl.
Slowly add in the dry ingredients to the wet mixture and mix until all are incorporated.
Stir in the zucchini by hand until just mixed in.
Pour the batter evenly into two greased and floured loaf pans.
Bake at 350 degrees for 45-50 minutes or until a tester comes out clean.
Cool the bread in pans for 5-10 minutes, and then remove to a wire rack to cool.
Notes
Eat a slice warm with butter for an amazing treat.
This bread is a great vessel for chocolate chips as my kids insist at least one of the loaves get them.
You can add chopped walnuts or pecans after the zucchini if you like nuts in your bread.
The bread is best left covered and tucked in with a tea towel and not in plastic.
You can place a loaf in the freezer wrapped in plastic and put into a zip top bag for a few months. Remove from freezer and defrost on your counter. However, it's best toasted with butter at this point.
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Made this today and couldn’t wait for it to come out of the oven. It smelled so good. I put pecans in the entire batch and mini chocolate chips in one loaf. The chocolate chips are a great addition. This will be my go to zucchini bread recipe now. I will try it in muffin pan next time.
What is the approximate cooking time for the smaller pans? I’d like to make them for neighbours for Christmas. Thank you
I would start checking around 30 minutes for the smallest loaf type pan and go from there. If jiggly on top, go a bit longer. You can stick a knife in or check for doneness when firm on top.
Wanting to try this in mini loaves with shredded Zuchini from garden I have in freezer along with pumpkin I made from sugar pumpkins? Since 2 big loaves, think I’d get myself 6 mini loaves?
I’m not sure how big the mini loaf pans are, but I think that you could probably get 6 out of them.
I made this in the mini bread pans the disposable aluminum ones and I got six nice loaves out of it.