# Daily Connoisseur Recipes # pumpkin spice

Pumpkin Spice Zucchini Bread | End-of-Summer Recipe | Jennifer L. Scott

Summer is coming to a close and fall is nearly here. Today I have the perfect seasonal transition recipe for you: my pumpkin spice zucchini bread.

If you watched my vegetable garden tour video, you know that we produced a lot of zucchini in our garden this year. I have made everything from zucchini lasagna to zucchini noodles, and everything in between. This zucchini bread, however, is my favorite recipe.

The secret ingredient is pumpkin pie spice. I use a tablespoon in this recipe. If you are not a fan of pumpkin spice, you can substitute this with cinnamon. I have tried both versions and they are both delicious.

You will need two cups of shredded zucchini for this recipe. That was one giant zucchini for us, but you might need two smaller ones to make two cups.

This bread is moist and delicious. It also freezes really well. My recipe makes two loaves so you can enjoy one today and freeze one for later.

Yield: 2 loavesPin it

Pumpkin Spice Zucchini Bread

prep time: 20 minscook time: 1 hourtotal time: 1 hours and 20 mins

a moist and delicious seasonal dessert bread



Preheat the oven to 325 degrees F. Grease two loaf pans. Set aside. In a medium bowl, mix together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside. In a large mixing bowl, combine the eggs, oil, sugar and vanilla extract. Mix well. Add the shredded zucchini and combine. Sift the dry ingredients into the wet ingredients and mix once more. Divide the batter evenly into the two prepared loaf pans . Cook for one hour, or until an inserted toothpick comes out dry. 

Appliances used: with this recipe I use my Kitchen Aide.

Created using The Recipes Generator

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I hope you enjoy the recipe in today's video. Let me know if you make it. Also, please let me know what you like to do with zucchini this time of year. Your comment could be chosen as comment of the week on the blog.

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mominapocket said...

Thank you for the recipe & liking your new format.

The Daily Connoisseur said...

Thank you mominapocket! ~Jennifer

Katrin said...

I love the printed version, too. I cannot wait to try it oft tomorrow. Thank you so much, Jennifer.

Katrin said...

Sorry for the German autocorrection. Of course, I meant "try it out".

Ladylike said...


The bread looks delicious, and I will try it tomorrow!


The Daily Connoisseur said...

Hi Katrin, let us know how it turns out.

Thank you, Alexandra! Let us know how you like it.

All the best,


Beth said...

Delicious! I made this yesterday - it was so simple and turned out very well. Glad it makes two loaves as one is already nearly gone. Thanks for sharing, Jennifer!

Ladylike said...

I made two batches because I had that much zucchini~ Cleared some space in the freezer first! Of course, I did it my own way because I always have to do everything my own way. Maybe some of these ideas will be useful to others. I made one batch super-healthy for my health-nut-hubby. I used coconut oil, coconut sugar and gluten-free flour. I also made my own spice mixture because I am crazy for spices~ I used one half teaspoon each of cinnamon, nutmeg, allspice, ginger, mace, cloves and cardamon. i believe all the variations of this bread will be delightful.
Warm (bread is) best,

The Daily Connoisseur said...

Beth and Alexandra, wonderful! Thank you for coming back and letting us know how they turned out.



Vicki Zimmerman said...

This is so timely as I sit with a slice of your chocolate chip banana bread (although this time I used carob chips). I love zucchini and I love pumpkin pie spice so I look forward to trying your recipe since the former is one I make over and over again and I need some variety. What an extra special treat to use zucchini from your very own garden! Wonderful and your video was so pleasing as was the music.