Pumpkin Zucchini Bread
Prep time
Cook time
Total time
My two favorite quick breads - in one!
Recipe type: Bread
Serves: 20
  • 3 cups unbleached, all-purpose flour
  • 1 cup whole wheat flour
  • 2 tsp salt
  • 3 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ⅛ tsp ground cloves
  • ¼ tsp ground nutmeg
  • 2½ cups granulated sugar
  • 2 sticks butter, softened
  • 4 eggs
  • 1 cup milk
  • 1½ cups grated zucchini (about 2 medium zucchini)
  • 1 15 oz can of pureed pure pumpkin
  1. Preheat the oven to 350˚F and spray 2 9-inch loaf pans with cooking spray.
  2. Mix the dry ingredients in a large bowl (including the sugar).
  3. In the bowl of a large standup mixer, cream the butter. Then add the eggs, one at a time, and beat until fully incorporated. Add the milk and beat until mixed. Add the pumpkin and zucchini and mix on medium until blended.
  4. Take bowl away from standup mixer. Add bowl of dry ingredients and stir with a wooden spoon until all is moistened. Do not overmix.
  5. Bake for 45 - 60 minutes or until top is golden brown and a knife inserted comes out clean. Allow to cool for at least 10 minutes before removing from the pan.
Recipe by StreamingGourmet at http://blog.streaminggourmet.com/2012/10/07/pumpkin-zucchini-bread/