Name: Pumpkin Zucchini Bread/ Cake
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: All-purpose flour - 3 cups; Pumpkin pie spice - 1 ½ tablespoons; Salt - 1 teaspoon; Baking soda - 1 teaspoon; Baking powder - 1 teaspoon; Eggs - 3; White sugar - 2 ¼ cups; Vegetable oil - ½ cup; Canned pumpkin - ½ cup; Vanilla extract - 1 tablespoon; Grated zucchini - 2 ½ cups; Chopped walnuts (Optional) - 1 cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Zucchini Bread/ Cake

1. All-purpose flour - 3 cups

2. Pumpkin pie spice - 1 ½ tablespoons

3. Salt - 1 teaspoon

4. Baking soda - 1 teaspoon

5. Baking powder - 1 teaspoon

6. Eggs - 3

7. White sugar - 2 ¼ cups

8. Vegetable oil - ½ cup

9. Canned pumpkin - ½ cup

10. Vanilla extract - 1 tablespoon

11. Grated zucchini - 2 ½ cups

12. Chopped walnuts (Optional) - 1 cup

How to cook deliciously - Pumpkin Zucchini Bread/ Cake

1. Stage

Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 8x8-inch baking dishes.

2. Stage

Sift flour, pumpkin pie spice, salt, baking soda, and baking powder together in a large bowl.

3. Stage

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. Stage

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.