Zucchini Pumpkin Bread
A moist and flavorful zucchini pumpkin bread with warm spices, raisins, and walnuts, perfect for breakfast, snacks, or with coffee, appealing to those who love hearty baked goods.
Ingredients
- 2/3 cup shortening or vegetable oil ⓘ
- 2 cups sugar ⓘ
- 4 eggs ⓘ
- 1/2 cup water ⓘ
- 3 cups shredded zucchini ⓘ
- 2 cups canned pumpkin ⓘ
- 2 teaspoons vanilla ⓘ
- 3 1/2 cups flour ⓘ
- 2 teaspoons baking soda ⓘ
- 1 teaspoon baking powder ⓘ
- 1 teaspoon cloves ⓘ
- 1 teaspoon cinnamon ⓘ
- 2/3 cup raisins ⓘ
- 2/3 cup chopped walnuts ⓘ
Instructions
- Mix together the first seven ingredients: shortening or oil, sugar, eggs, water, shredded zucchini, canned pumpkin, and vanilla.
- In a separate bowl, combine the flour, baking soda, baking powder, cloves, and cinnamon.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in the raisins and chopped walnuts.
- Pour the batter into two greased bread pans.
- Bake at 350°F (175°C) for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, you can replace half of the shortening or oil with unsweetened applesauce. If you want to enhance the flavor, consider adding a pinch of nutmeg or ginger. To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure the zucchini is well-drained to avoid excess moisture in the bread.
Serving Suggestions
This zucchini pumpkin bread is delightful served warm with a pat of butter or cream cheese. It also pairs beautifully with a cup of tea or coffee for breakfast or an afternoon snack. For a fun twist, consider serving it alongside a scoop of vanilla ice cream for a dessert option that complements the spices in the bread.
Storage & Reheating
Store any leftover zucchini pumpkin bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, slice and microwave for about 15-20 seconds or wrap in foil and warm in the oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Pumpkin Bread contains roughly 874 calories, with 10g protein, 96g carbohydrates, and 41g fat. It is an excellent source of calcium (29% of the Daily Value) and protein (20% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 961mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but it requires more prep work. Cook and puree a sugar pumpkin to get the right consistency. Ensure it's well-drained to avoid adding too much moisture to the batter.
How can I make this recipe healthier?
You can substitute whole wheat flour for some or all of the all-purpose flour to increase fiber. Reducing the sugar by a third or using a natural sweetener like honey or maple syrup can also make it healthier without sacrificing taste.
Can I add other mix-ins to this bread?
Absolutely! Feel free to add chocolate chips, chopped apples, or even shredded carrots for added flavor and texture. Just be mindful of the total volume of mix-ins, so the bread still bakes properly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).