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Zucchini Bread, Pumpkin Style
Zucchini Bread, Pumpkin Style
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Blending zucchini creates a pumpkin-flavored zucchini bread.
Ingredients:
  • 3 medium zucchini, cut into chunks
  • 4.75 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1.5 teaspoons salt
  • 1.5 teaspoons ground cinnamon
  • 1.5 teaspoons ground nutmeg
  • 1.5 teaspoons ground cloves
  • 1.5 cups vegetable oil
  • 6 eggs
  • 4 cups white sugar
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and prepare 3 9x5 inch loaf pans by greasing and flouring them.
  • In a saucepan, boil zucchini chunks in water until tender, about 5 minutes. Drain, then blend in a blender until pureed, about 2 minutes. Allow the zucchini puree to cool for 10 minutes.
  • Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a bowl, then stir until smooth.
  • In a large bowl, combine zucchini puree, oil, eggs, and sugar. Gradually mix in the flour mixture until a thick batter forms.
  • Evenly distribute the batter into the loaf pans and bake in the preheated oven until the tops turn golden and the loaves bounce back when touched, for 45 minutes to 1 hour. Check for doneness by inserting a toothpick into the center; it should come out clean. Let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

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