If you click a link in this post and make a purchase, we may earn a small commission, at no additional cost to you. Read our full disclosure here.
Our neighbor shared some zucchini from his family’s garden with us this week and I immediately wanted to make some zucchini bread.
I had a can of pumpkin hanging around so I decided to use it in place of some of the large quantity of oil that my zucchini bread recipes usually calls for. The result was this delicious pumpkin zucchini bread!
I love pumpkin recipes year-round and am a firm believer that you shouldn’t have to wait until fall to enjoy some pumpkin goodness.
The bread turned out really moist and with a subtle cinnamon-pumpkin flavor.
I also didn’t feel too bad sharing it with my little girl since it is packed with veggies, has reduced sugar and has half the oil of regular zucchini bread.
If you’ve got extra zucchini hanging around just grab your box grater and make some of this delicious bread. Enjoy!
Adapted from Six Sister’s Stuff Pumpkin Zucchini Bread
- 3 eggs, lightly beaten
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 can pumpkin
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves or allspice
- 1 1/2 cups shredded zucchini
Grease and flour two loaf pans. Preheat oven to 350 degrees.
Combine oil and sugar in a large bowl. Add pumpkin, eggs and vanilla and mix well.
Combine dry ingredients and gradually mix them into pumpkin mixture.
Fold in zucchini.
Bake for 40-50 minutes or until bread tests done.