When a craving for zucchini bread collides with leftover pumpkin...
Ingredients
- all-purpose flour: 3 cups
- ½ tablespoons pumpkin pie spice: 1 piece
- salt: 1 tsp
- baking soda: 1 tsp
- baking powder: 1 tsp
- eggs: 3 piece
- ¼ cups white sugar: 2 piece
- vegetable oil: 0.5 cup
- canned pumpkin: 0.5 cup
- vanilla extract: 1 Tbsp
- ½ cups grated zucchini: 2 piece
- walnuts: 1 cup (chopped, optional)
Metric Conversion
Stages of cooking
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Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 8x8-inch baking dishes.
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Sift flour, pumpkin pie spice, salt, baking soda, and baking powder together in a large bowl.
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Beat eggs, sugar, vegetable oil, pumpkin, and vanilla extract together in a second bowl until mixture is smooth and creamy. Stir wet ingredients into flour mixture until combined; gently fold in zucchini and walnuts. Divide batter into the prepared baking dishes.
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Bake in the preheated oven until cakes are lightly browned and a toothpick inserted into the center comes out clean, 40 to 60 minutes. Allow to cool on rack for 20 minutes before removing from pans to finish cooling.
