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Pumpkin Zucchini Bread/ Cake
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
90 minutes
Indulge in the best of both worlds with a decadent pumpkin-zucchini bread combo recipe. Makes 2 pans.
Ingredients:
  • 1.5 tablespoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2.25 cups white sugar
  • 0.5 cup vegetable oil
  • 0.5 cup canned pumpkin
  • 1 tablespoon vanilla extract
  • 2.5 cups grated zucchini
  • 1 cup chopped walnuts
Instructions:
  • Preheat your oven to 325 degrees F (165 degrees C) and prepare two 8x8-inch baking dishes by greasing and flouring them.
  • Combine flour, pumpkin pie spice, salt, baking soda, and baking powder in a large bowl, sifting them together.
  • In a separate bowl, whisk together eggs, sugar, vegetable oil, pumpkin, and vanilla extract until smooth. Combine wet ingredients with flour mixture until just mixed, then gently stir in zucchini and walnuts. Transfer batter evenly into the baking dishes.
  • Simply bake the cakes in the preheated oven until lightly browned and a toothpick inserted into the center comes out clean, which should take 40 to 60 minutes. Let them cool on a rack for 20 minutes before removing from the pans to finish cooling.

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