Spiced Pumpkin and Zucchini Loaf
Spiced Pumpkin and Zucchini Loaf blends earthy pumpkin with tender shredded zucchini for a moist crumb and gentle warmth from pumpkin pie spice. Chopped walnuts add a pleasant crunch that contrasts the soft interior. Serve it for breakfast or an afternoon snack with coffee, or slice it for a cozy dessert any time of year.
- Prep20 mins
- Cook40 mins
- Serves12
- DifficultyEasy
- 1
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x8-inch baking dishes.
- 2
Sift the flour, pumpkin pie spice, salt, baking soda, and baking powder together in a large bowl.
- 3
In a second bowl, beat the eggs, sugar, vegetable oil, pumpkin, and vanilla extract until smooth and creamy. Stir the wet ingredients into the flour mixture until combined; gently fold in the zucchini and walnuts. Divide the batter between the prepared baking dishes.
- 4
Bake in the preheated oven until the cakes are lightly browned and a toothpick inserted in the center comes out clean, 40 to 60 minutes.
- 5
Allow to cool on a rack for 20 minutes before removing from the pans to finish cooling.
- Calories 440.94 kcal High
- Protein 7.06 g Moderate
- Carbs 66.31 g Moderate
- Total Fat 17.74 g High
- Saturated Fat 2.2 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 43.76 mg Moderate
- Sodium 66.29 mg Low Source
- Fiber 2.77 g Low Source
- Sugar 39.36 g High
- Added Sugar 0.0 g Low Source
- Calcium 47.5 mg Low Source
- Iron 2.42 mg Moderate
- Potassium 161.0 mg Low Source
- Vitamin A 362.3 mcg_rae Good Source
- Vitamin C 2.98 mg Low Source
- Vitamin D 0.75 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Tree Nuts 🌰
- Eggs 🥚
- Wheat 🌾
- Gluten