Pumpkin Zucchini Bread/ Cake

When a craving for zucchini bread collides with leftover pumpkin…

Original recipe makes 2 8×8-inch pans

Ingredients

3 cups all-purpose flour
1 1/2 tablespoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 eggs
2 1/4 cups white sugar
1/2 cup vegetable oil
1/2 cup canned pumpkin
1 tablespoon vanilla extract
2 1/2 cups grated zucchini
1 cup chopped walnuts

  • PREP

    20 mins

  • COOK

    40 mins

  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 8×8-inch baking dishes.
  2. Sift flour, pumpkin pie spice, salt, baking soda, and baking powder together in a large bowl.
  3. Beat eggs, sugar, vegetable oil, pumpkin, and vanilla extract together in a second bowl until mixture is smooth and creamy. Stir wet ingredients into flour mixture until combined; gently fold in zucchini and walnuts. Divide batter into the prepared baking dishes.
  4. Bake in the preheated oven until cakes are lightly browned and a toothpick inserted into the center comes out clean, 40 to 60 minutes. Allow to cool on rack for 20 minutes before removing from pans to finish cooling.

Nutrition

Calories: 435 kcal
Carbohydrates: 65.1 g
Cholesterol: 53 mg
Fat: 17.2 g
Fiber: 2.3 g
Protein: 6.8 g
Sodium: 361 mg

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