We still have pumpkin puree left so when I got my Secret Recipe Club assignment I knew exactly what I needed to search for. I was assigned Sew You Can Cook written by Lauren. Lauren is an aerospace engineer (that is so awesome!) living in Florida. She shares recipes and quilting tutorials on her blog. When I starting browsing Lauren’s blog I knew I wanted to make something with pumpkin since we have so much of it. I’ve already made Soft Baked Pumpkin Cookies and Mini Pumpkin Bundt Cakes. I found 2 recipes on Lauren’s blog that use pumpkin, Pumpkin Broccoli Loaf and Pumpkin Spice Latte. I decided to go with the loaf but I used zucchini instead of the broccoli since I had a small one from the backyard. I also made half the recipe. The original makes 2 loaves.
I loved how this recipe uses one bowl and no mixer is involved. It came together very quickly. I was tempted to add in some whole wheat flour but thought I should give the original recipe a try first. I took some for the boys when I went to pick them up from school. I wasn’t sure if Hasan would be on board because he doesn’t like nuts in breads/cakes/muffins. To my surprise, he loved it! I’ve also made Lauren’s Pumpkin Spice Latte. I’ve never had a Pumpkin Spice Latte before so wasn’t sure if it was something I was going to like but I really enjoyed it. I haven’t had a chance to photograph it but hope to soon! Please hop over to Sew You Can Cook to check out some more of Lauren’s recipes.
Pumpkin Zucchini Loaf
Adapted from Sew You Can Cook
2 eggs
1 cup sugar
1/2 cup canola oil
1/2 cup pumpkin puree (I used fresh)
1 1/2 cups all-purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp pumpkin pie spice (I used 1/4 tsp cinnamon, 1/8 tsp ground ginger, small pinch of cloves and allspice)
1/4 tsp cinnamon
1/2 cup finely shredded zucchini
1/4 cup walnuts, coarsely chopped
Preheat oven to 350°F. Spray a loaf pan with baking spray.
In a large bowl, whisk the eggs. Whisk in the sugar and oil.
Add the pumpkin puree and whisk until combined. Add the flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt. Mix until just combined.
Fold in the zucchini and walnuts. Transfer to the prepared loaf pan. Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
That looks so moist and delicious! I adore quick loaf style breads – what a yummy one for fall! Happy reveal day. 🙂
Look at you Mrs.FancyPants with all of your pumpkin recipes 🙂 I bet this bread was super moist, with the pumpkin and zucchini. This looks wonderful mA! 🙂
Can't wait to see the pumpkin spice latte post!
What a great Fall recipe, pumpkin is everywhere now, and I love love LOVE a zucchini loaf
Nice job!
A two veggie loaf. It looks delicious. I have quite a list of pumpkin recipes I still want to make this year but I am going to add this one too. Happy Reveal Day!
Lovely ingredients in a loaf, loving it
Lovely ingredients in a loaf, loving it
Great looking loaf. Whenever I see recipes like this, I'm always so envious that you can get canned pumpkin puree – not something we can get here.
Great looking loaf. Whenever I see recipes like this, I'm always so envious that you can get canned pumpkin puree – not something we can get here.
I love one bowl cooking!!! Your bread looks so delicious! We are still awaiting our leftover pumpkin puree season =)
I love one bowl cooking!!! Your bread looks so delicious! We are still awaiting our leftover pumpkin puree season =)
Pumpkin zucchini bread is the perfect transition from summer to fall! Love it!!
Perfect combination of fall flavors~ Great src pick, Lynn @ Turnips 2 Tangerines
I can never get enough quick breads. Eat them for breakfast, lunch and snack!
Wonderful choice. I'm sorry I only have the two pumpkin recipes to pick from – I'm allergic to pumpkin. It's really a shame this time of year. But at least there was something to whet the pumpkin lover's appetite. I'm glad your boys enjoyed the bread. Your loaf is beautiful.
Wonderful choice. I'm sorry I only have the two pumpkin recipes to pick from – I'm allergic to pumpkin. It's really a shame this time of year. But at least there was something to whet the pumpkin lover's appetite. I'm glad your boys enjoyed the bread. Your loaf is beautiful.
I used to make quick breads and muffins all the time when my Mom lived here with us. This might just get me back on the quick bread track.
I used to make quick breads and muffins all the time when my Mom lived here with us. This might just get me back on the quick bread track.
LOL….I still have pumpkin left…so there is probably going to be more pumpkin recipes 🙂
I love pumpkin bread and zucchini bread, what a good idea to combine them!
I had so much fun living with your blog this month! You have so many recipes I still want to try 🙂 And I love your pick for this month. I would never have thought to combine pumping and zucchini!! It looks gorgeous!
What a great fall recipe. And I bet that pumpkin latte was an amazing pairing with this bread, too! Great choice this month 🙂
I am loving the pumpkin kick you've been on!
I love pumpkin bread! I have never paired it with zucchini, but the whole squash thing sounds amazing.
LOL…this pumpkin kick was forced on my when the boys brought 2 pumpkins home from their field trip…we are just about done with the puree 🙂
'Tis the pumpkin season and this is a great autumn recipe.