Pumpkin Zucchini Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
Directions
3 eggs, lightly beaten 2 cups sugar 1 cup canned pumpkin 1 cup butter or margarine, melted 1 tablespoon vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1 cup shredded zucchini 1 cup chopped walnuts or chocolate chips (optional)
In a mixing bowl, combine eggs and sugar. Add pumpkin, butter and vanilla.
Combine dry ingredients; gradually add to pumpkin mixture and mix well.
Stir in zucchini and nuts.
Pour into two greased and floured 9-in. x 5-in. x 3-in. loaf pans.
Bake at 350 degrees F for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.
Number of Servings: 32
Recipe submitted by SparkPeople user GNEISS_GIRL.
Combine dry ingredients; gradually add to pumpkin mixture and mix well.
Stir in zucchini and nuts.
Pour into two greased and floured 9-in. x 5-in. x 3-in. loaf pans.
Bake at 350 degrees F for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.
Number of Servings: 32
Recipe submitted by SparkPeople user GNEISS_GIRL.
Nutritional Info Amount Per Serving
- Calories: 159.2
- Total Fat: 6.1 g
- Cholesterol: 19.9 mg
- Sodium: 84.0 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 1.1 g
- Protein: 1.9 g
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