We’re getting really itchy for fall around here. We’re ready for the garden to die. We’re really ready for the lawn to go dormant and I’m craving tailgates and warm rummy apple cider. We’re still enjoying fruits and veggies, but I’ve been dying for a reason to use the canned pumpkin that’s leftover from last fall (yup, I was the idiot who stockpiled it when the media said there would be a shortage). It still feels too early for apple pie, so alas, Pumpkin Zucchini Bread was born. I made mine vegan, but by switching up the applesauce and shortening for eggs and butter, it’s easy to revert.
1/2 cup applesauce
2 cups sugar
1 cup canned pumpkin
1 cup vegetable shortening
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup shredded zucchini
1 cup chopped walnuts
1. In a mixing bowl, combine applesauce and sugar. Add pumpkin, shortening and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts.
2. Pour into two greased and floured 9-in. x 5-in. x 3-in. loaf pans.
3. Bake at 350 degrees F for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.
As you can see I opted to make mini loaves and mini muffins. I don’t know what’s come over me, but I’m lately obsessed with tiny baking forms. No real rationale, I just like little things. I’ve been oggling these tart pans on Amazon. Oh and these adorable cookie cutters for Clive’s cookies. I think I may need a third job to support my baking habit. In any sense, this bread is deliciously full of pumpkin flavor, albeit a little dense from it and the zucchini.
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Yum. Yum. and more Yum. Just the way this loaf looks is too pretty to resist. Can’t wait to try the recipe! Will def. have to make the cookies first, though 🙂
Now I’m craving some pumpkin baked goodness. I think I have a few cans stashed away because I may have freaked out a little over the possible shortage of pumpkin. 🙂
I think it’s every bloggers worst fear…to run out of what could be the KEY ingredient for all holiday desserts.
The bread looks so delicious, I love the combination of flavors. I’ll try it soon.
This is great. Please post more Vegan recipes.
awesome recipe! however, i used one standard loaf pan and had to cook it a little longer (1 hr. and 10 mins). came out great though and no one believed no animals were harmed in the making of this recipe 🙂
They turned out awesome!!! I did muffins and they were so tasty – I’ll be bringing them into work tomorrow.
Any idea on the nutritional info – ie calories?
Thanks so much for the recipe!