Pumpkin Zucchini Bread



I’ve said it before and I’ll say it again, I’m not a baker!!  But occasionally I try and in the case of this bread it came out really yummy.  My problem with baking is the precise nature of it.  I definitely have to use a recipe and all that measuring is chaos I say.

I am loving pumpkin as I do every Fall and I love zucchini bread so I was thinking why not put them together?  Pumpkin zucchini bread sounds good so I went on a search for it.  I found a basic recipe on Allrecipes.com but it was loaded with sugar.  A full cup per loaf, yuck!  So I used the basic recipe but substituted all of the sugar for raw honey, egg substitute for the eggs and adjusted the seasonings to my liking.  The result is a flavorful, moist bread that you can feel good about eating.

Pumpkin Zucchini Bread
Prep time
Cook time
Total time
This is a healthy version of a delicious flavored bread. I've substituted all the sugar with raw honey. The result is a moist delicious bread that you can feel good about eating.
Recipe type: Breakfast, Brunch, Snack
Cuisine: Bread
Serves: 6-8
  • 3 eggs lightly beaten or ¾ cup egg substitute (which is what I used)
  • 1¼ cups of raw honey (or clover honey)
  • 1 cup canned pumpkin
  • 1 cup butter
  • 3 cups all purpose flour
  • 1 Tablespoon vanilla
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon pumpkin pie spice
  • 1 cup shredded zucchini ( shredded on the box grater, large holes)
  • 1 cup chopped pecans or walnuts
  1. Preheat oven to 350 degrees.
  2. Combine eggs and sugar in a large bowl.
  3. Add the pumpkin, butter and vanilla.
  4. Combine dry ingredients and gradually add them to the pumpkin mixture. Mix well.
  5. Stir in zucchini and nuts.
  6. Pour into two loaf pans that have been greased and floured or sprayed with nonstick cooking spray.
  7. Bake for 45-50 minutes until a knife inserted into the center of the loaves come out clean.



This bread is perfect with a bit of whipped pumpkin or honey nut cream cheese or flavored butter.  It’s great for breakfast, served with soup or as a tasty snack.  It can be wrapped in foil and stored in the refrigerator for a week.


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