PUMPKIN ZUCCHINI BREAD/ CAKE

Pumpkin Zucchini Bread/ Cake image

When a craving for zucchini bread collides with leftover pumpkin...

Provided by Dubby Jr

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 1h30m

Yield 12

Number Of Ingredients 12

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Ingredients

3 cups all-purpose flour
1 ½ tablespoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 eggs
2 ¼ cups white sugar
½ cup vegetable oil
½ cup canned pumpkin
1 tablespoon vanilla extract
2 ½ cups grated zucchini
1 cup chopped walnuts

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 8x8-inch baking dishes.
Sift flour, pumpkin pie spice, salt, baking soda, and baking powder together in a large bowl.
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.
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 Facts : Calories 434.6 calories, Carbohydrate 65.1 g, Cholesterol 46.5 mg, Fat 17.2 g, Fiber 2.3 g, Protein 6.8 g, SaturatedFat 2.3 g, Sodium 360.9 mg, Sugar 38.9 g