Pumpkin Spice Zucchini Bread | End-of-Summer Recipe | Jennifer L. Scott
The Daily Connoisseur
4:02 AM
10 Comments
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
ingredients:
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 3 eggs
- 1 cup vegetable oil
- 2 cups sugar
- 3 teaspoons vanilla extract
- 2 cups shredded zucchini
instructions:
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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