Zucchini Bread, Pumpkin Style
Zucchini bread became popular in the United States during the Great Depression when people needed to find creative ways to use their abundant zucchini harvest.
This is vegetarian recipe. Dish can be prepared in 80 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Zucchini Bread, Pumpkin Style
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
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In a large bowl, combine the grated zucchini, pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix well.
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In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the walnuts.
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
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Slice and serve.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 32g11%
- Sugars 18g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.