Pumpkin Zucchini Bread
Nutritional Info
- Servings Per Recipe: 32
- 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
View full nutritional breakdown of Pumpkin Zucchini Bread calories by ingredient
Introduction
Perfect Fall Breakfast Perfect Fall BreakfastNumber of Servings: 32
Ingredients
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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)
Directions
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.
Member Ratings For This Recipe
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