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Recipe: Zucchini Pumpkin Bread

August 18, 2015 Katy Leave a Comment

We got a huge zucchini from the Farmers’ Market (for only $1.00!) the other day, and I knew I would be making some sort of bread with it.  Have I mentioned I love baked goods?  But I also wanted to make this a healthier version, while still keeping it yummy.  So I lessened the sugar and switched out the melted butter for pumpkin. I also did some wheat flour and some all-purpose flour, and as a result the loaves were a little bit denser than with only all-purpose flour, but still moist and delicious.

Ingredients:

  • 2 eggs, beaten
  • 1 cup sugar
  • 2 tsp. vanilla extract
  • 3 cups grated zucchini
  • 2/3 cup pureed pumpkin
  • 2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 2 tsp. baking soda
  • 1/2 tsp. nutmeg
  • 2 tsp. cinnamon

Directions:

Preheat oven to 350°F.  In large bowl, mix together eggs, sugar, and vanilla.  Stir in grated zucchini and pumpkin.  Add in all dry ingredients, and stir until combined.  Pour into two greased 5×9 loaf pans.  Bake 45-60 minutes until just starting to brown on top, and a knife inserted in the middle comes out clean.*

*The reason for the wide range of time is that the oven in our new place is not the correct temperature, and it has hot spots, so I kind of have to guess what the time and temperature may be, and check things accordingly.  Check it at 45 minutes and go from there.

Because this recipe makes 2 loaves, you can slice one up to eat right away, and wrap another one up for the freezer.  Twice the yumminess, half the work!

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Hey, I’m Katy. I drink all the coffee and do all the things. Find out more about me here.

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