Super Delicious Pumpkin Zucchini Bread
The best of both worlds during the start of the fall season, this Pumpkin Zucchini bread is moist, and has a tender crumb and lots of delicious flavor.
Servings: 24 slices
Calories: 233cal
Cost: $5
Equipment
- 2 9 x 5 loaf pans
- large mixing bowls
- Whisk
- spatula
- Measuring cups and spoons
Ingredients
- 3 large eggs
- 8 ounces melted butter unsalted
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 1 cup canned pumpkin
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon pumpkin spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 cup pecans chopped
- 1 cup zucchini shredded, and drained
Instructions
- Preheat oven to 350℉ and line two 9 x 5 loaf pans with parchment paper, or grease them with nonstick spray.
- In a large bowl, combine melted butter, sugar, eggs, pumpkin, and vanilla extract until fluffy.
- In a medium bowl, combine the flour, salt, baking soda, powder, and spices.
- Add the dry ingredient to the wet ingredients and combine.
- Fold in the pecans and drained zucchini.
- Divide batter into each parchment-lined bread loaf.
- Bake for 50-60 minutes or until a tester inserted into the center of the loaf comes out clean. The tops of the bread loaves witll be puffy, split, and feel firm.
- Allow loaves to cool for one hour before slicing. Enjoy!
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving: 1slice | Calories: 233cal | Carbohydrates: 30g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 44mg | Sodium: 117mg | Potassium: 89mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1872IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg