Heaven on Earth

Heaven on Earth

Monday, October 3, 2011

Pumpkin Zucchini Bread

Pumpkin...Love it and this is the season of the harvest.  Nothing says fall like Pumpkin (unless it's zucchini and I know that you gardeners still have some of that).  Instead of sneaking zucchini into your friends' cars when they happen to leave them unlocked, make this bread.  No one will know you "snuck" the zucchini in here instead.  The three younger daughters were home for the weekend and we made 4 batches...some to freeze, some to eat, and some to share with friends.
We made 4 batches of mostly mini loaves.  Then we put them in cellophane bags with some of that great Bell'Occhio twine. They also freeze well wrapped in aluminum foil and freezer bags. 
You will get two large loaves from this recipe as written or 8 mini loaves.

Zucchini Pumpkin Bread

2 cups finely grated zucchini
3 large eggs, beaten
½ cup of melted butter
½ cup of vegetable oil
1 cup of pureed pumpkin
2 teaspoons of vanilla extract
3 cups of all-purpose flour
2 cups of granulated sugar
2 teaspoons of baking soda
½ teaspoon of baking powder
1 teaspoon of salt
¾ teaspoon of freshly ground nutmeg
1 ½ teaspoon of ground cinnamon
1 cup of nuts, chopped (optional)

Butter two 8-4 inch loaf pans generously and set aside.  Preheat the oven to 350ยบ F.

Combine the zucchini, eggs, butter, oil, pumpkin and vanilla in a large bowl. Stir well. In a separate bowl, add the dry ingredients and whisk well to blend together until there are no lumps of flour.

Add the dry ingredients to the wet ingredients and stir just until well combined. Fold in the nuts if using. Do not over mix.

Scoop the batter into the pans and bake for 50-60 minutes until the bread is golden brown and a wooden skewer or toothpick inserted into the middle of the bread comes out dry. Cool for 10 minutes and remove from the pans to a wire rack. Let cool completely before cutting.

Yield: 2 loaves

High altitude changes:
Add 2 to 3 Tabs. more liquid (I used the juice from the pineapple can).
Decrease sugar to 1¾ cups.
Decrease baking powder to a scant ½ teaspoon.
Decrease baking soda to 1 ½ teaspoon.

Linked to Friday Potluck.

If using small baking pans, bake for about 35 minutes or until a wooden pick comes out clean.


  1. Bonnie -- how nice to have your daughters home -- watching conference I presume. I love this type of bread and somehow it tastes even better frozen. I need to start baking using high altitude directions. I think we are about at 5400 ft. Joni

  2. Oooh, I don't think I've seen a recipe for pumpkin and zucchini together -- it looks wonderful. Thanks for posting!

  3. It's fun when they come home for a weekend, isn't it?!

  4. What a wonderful flavor combination! I wouldn't have thought of adding pumpkin but why not. Had to have been super super moist! Hope you had a great weekend.

  5. That bread looks delicious! Thank you so much for sharing the recipe. Can't wait to see how your gourds turn out after you stain them!

  6. Bonnie, I wasn't going to publish the recipe for the cupcakes. They were just Bonnie Butter Cake cupcakes (Betty Crocker) and a homemade buttercream dipped in black sanding sugar. The eyeballs were from Target.

  7. How fun to bake with your daughters. I will be so nice this winter to pull this delicious bread out of the freezer!

  8. How fun to bake all those loaves together:) Maybe I can do the same when everyone is here at Thanksgiving and the munchkins and I can deliver them together:)