Pumpkin Zucchini Bread/ Cake |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 2 |
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When a craving for zucchini bread collides with leftover pumpkin... Ingredients:
3 cups all-purpose flour |
1 1/2 tablespoons pumpkin pie spice |
1 teaspoon salt |
1 teaspoon baking soda |
1 teaspoon baking powder |
3 eggs |
2 1/4 cups white sugar |
1/2 cup vegetable oil |
1/2 cup canned pumpkin |
1 tablespoon vanilla extract |
2 1/2 cups grated zucchini |
1 cup chopped walnuts (optional) |
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 8x8-inch baking dishes.
2. Sift flour, pumpkin pie spice, salt, baking soda, and baking powder together in a large bowl.
3. 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.
4. 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.
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