Cinnamon Pumpkin Zucchini Bread ~ Pumpkin Zucchini Bread with a Cinnamon Swirl!
Anyone else out there hanging with some Zucchini from their garden like me? I finally shredded up the rest of it and then started handing it out to my family and friends. There was no way this girl was going to use it all up. Sure I could freeze it and use it during the winter but the blogger in me always gets distracted by Christmas treats, Valentine’s Day treats, St. Patrick’s Day, Easter and the list goes on and on.
I’m always trying out new things WAY before the season actually happens. It’s a fault of the blogger in me. I might have Peppermint on my mind soon. I really got to start breaking into some Thanksgiving dishes soon too!
For now I’m focusing on Pumpkin. All things pumpkin, pumpkin, pumpkin. Anyone complaining? I hope not!
Don’t worry I throw in a few main dishes and other desserts that aren’t stuffed full of pumpkin, but beware there will be a lot of pumpkin in your future!
If you are looking to transition from summer to fall this is the perfect bread for you. My sister-in-law was over when I made it and she said, “It tastes like fall!” Perfectly moist bread with a cinnamon swirl in it. You can’t go wrong with this one!
Make sure you don’t miss any of the fun stuff Julie’s Eats & Treats is up too!
Cinnamon Zucchini Pumpkin Bread
- 3 eggs
- 2 c. sugar
- 1 c. canned pumpkin
- 1 c. butter, melted
- 1 Tbsp vanilla extract
- 3 c. all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1 c. zucchini, shredded
- 1/3 c. sugar
- 1 Tbsp cinnamon
- Combine eggs and sugar in mixing bowl. Mix in pumpkin, butter and vanilla.
- Combine dry ingredients in large bowl. Add to pumpkin mixture until mixed. Stir in zucchini.
- Mix Cinnamon Swirl ingredients together.
- Pour half of dough mixture into two greased and floured 9x5 in loaf pans or eight miniature loaf pans. Divide cinnamon swirl mixture evenly in pans and top with the rest of the dough.
- Bake at 350 degrees for 45 minutes or until bread tests done. Cool in pans for 10 minutes then remove to wire rack to finish cooling.
by Julie Evink
|Amount Per Serving||As Served|
|Calories 2579kcal Calories from fat 908|
|% Daily Value|
|Total Fat 101g||155%|
|Saturated Fat 61g||305%|
|Dietary Fiber 12g||48%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Adapted from: Taste of Home
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