Pumpkin Zucchini Bread/ Cake
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Recipe Summary Pumpkin Zucchini Bread/ Cake
When a craving for zucchini bread collides with leftover pumpkin...Ingredients | Bread And Butter Cakes Prices3 cups all-purpose flour1 ½ tablespoons pumpkin pie spice1 teaspoon salt1 teaspoon baking soda1 teaspoon baking powder3 eggs2 ¼ cups white sugar½ cup vegetable oil½ cup canned pumpkin1 tablespoon vanilla extract2 ½ cups grated zucchini1 cup chopped walnuts (Optional)DirectionsPreheat oven to 325 degrees F (165 degrees C). Grease and flour 2 8x8-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.Freezer-friendly. Do NOT drain grated zucchini, as it removes some of the moisture from the bread/ cake.Info | Bread And Butter Cakes Pricesprep: 20 mins cook: 40 mins additional: 30 mins total: 1 hr 30 mins Servings: 12 Yield: 2 8x8-inch pans
TAG : Pumpkin Zucchini Bread/ CakeBread, Quick Bread Recipes, Zucchini Bread Recipes,