Pumpkin Zucchini Bread Recipe
This recipe for Zucchini Pumpkin Bread makes a great breakfast or snack. The zucchini adds moisture and healthy veggies to the bread.
Print
Pin
Servings: 16
Calories: 266kcal
Ingredients
- 3 cups all-purpose flour
- 1 ½ tablespoons pumpkin pie spice
- 1 teaspoon salt
- 3 large eggs
- 1.5 cups white sugar
- ½ cup vegetable oil
- 1 cup canned pumpkin
- 1 tablespoon vanilla
- 2 cups grated zucchini
- ½ cup chocolate chips
Instructions
- Preheat oven to 325 degrees F. Spray two 8x4 inch bread pans with cooking spray.
- Wash and dry zucchini and peel. Grate the zucchini until you have 2 cups. Wrap the grated zucchini is some paper towels and squeeze to remove excess moisture.
- In a large bowl, sift together flour, pumpkin pie spice, salt, baking soda, and baking powder.
- Beat together eggs, sugar, vegetable oil, pumpkin, and vanilla in a second bowl until mixed.
- Pour wet ingredients into the flour bowl and mix until combined.
- Gently fold in the zucchini and chocolate chips.
- Divide batter between the two greased bread pans.
- Bake in a 325 degree oven until the middle is fully cooked about 50 minutes. Test by inserting a toothpick in the center of the bread. If it comes out clean, the bread is ready.
- Remove from oven and let cool before removing them from the pans.
Video
Notes
- You can serve this bread as is or with some butter or cream cheese.
- After the zucchini has been grated wrap it in some paper towels and squeeze out any excess moisture. This will keep the bread from becoming soggy.
Nutrition
Calories: 266kcal | Carbohydrates: 42g | Protein: 4g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 163mg | Potassium: 72mg | Fiber: 1g | Sugar: 23g | Vitamin A: 2440IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg
Try this Recipe! Pin it for Later.Mention @vickycat or tag #messforless!