Pumpkin Zucchini Bread

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 181.1
  • Total Fat: 6.8 g
  • Cholesterol: 31.9 mg
  • Sodium: 198.9 mg
  • Total Carbs: 30.1 g
  • Dietary Fiber: 3.0 g
  • Protein: 3.6 g

View full nutritional breakdown of Pumpkin Zucchini Bread calories by ingredient
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Very versatile and easy to substitute ingredients. Very versatile and easy to substitute ingredients.
Number of Servings: 20


    3 eggs
    1/4 cup vegetable oil
    3/4 cup unsweetened applesauce
    1/2 cup white sugar
    1/2 cup Splenda
    1/2 cup packed dark brown sugar
    1 1/2 cup grated zucchini
    1 cup canned pumpkin
    2 teaspoons vanilla extract
    1 cup all-purpose flour
    2 cups whole wheat flour
    1 teaspoon ground cloves
    1 teaspoon ground nutmeg
    3 teaspoons ground cinnamon
    1 teaspoon baking soda
    1/4 teaspoon baking powder
    1 teaspoon salt

    1/2 cup chopped walnuts (optional)


1. Grate zucchini (1 large will get you 1.5 cups grated).
2. Preheat oven to 325 degrees. Grease and flour two 8x4 inch loaf pans.
3. In a large bowl, beat eggs until light and frothy. Mix in oil, applesauce, and all sugar. Stir in zucchini, pumpkin, and vanilla.
4. Combine flour, cinnamon, cloves, baking soda, baking powder, salt, and nuts then stir into the egg mixture. Divide batter into prepared pans.
5. Bake for 60-70 minutes or until done.

Makes 2 loaves - 30 servings total. I like eating a slice for breakfast warmed up with a dab of brummel and brown.

Number of Servings: 20

Recipe submitted by SparkPeople user SABRINAP11.

TAGS:  Desserts |

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