Description
When a craving for zucchini bread collides with leftover pumpkin…
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 (Optional)
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 8×8-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.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr 30 mins
Servings: 12