Pumpkin Zucchini Bread/ Cake


  • 3 cups all-purpose flour
  • 1 ½ tablespoons pumpkin pie spice
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3eggs
  • 2 ¼ cups white sugar
  • ½ cup vegetable oil
  • ½ cup canned pumpkin
  • 1 tablespoon vanilla extract
  • 2 ½ cups grated zucchini
  • 1 cup chopped walnuts(Optional)
  • Directions

  • Step 1

    Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 8×8-inch baking dishes.


  • Step 2

    Sift flour, pumpkin pie spice, salt, baking soda, and baking powder together in a large bowl.

  • Step 3

    Beat eggs, sugar, vegetable oil, pumpkin, and vanilla extract together in a second bowl until mixture is smooth and creamy. Stir wet ingredients into flour mixture until combined; gently fold in zucchini and walnuts. Divide batter into the prepared baking dishes.

  • Step 4

    Bake in the preheated oven until cakes are lightly browned and a toothpick inserted into the center comes out clean, 40 to 60 minutes. Allow to cool on rack for 20 minutes before removing from pans to finish cooling.

  • Cook's Note:

    Freezer-friendly. Do NOT drain grated zucchini, as it removes some of the moisture from the bread/ cake.

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