Pumpkin Zucchini Bread

Name: Pumpkin Zucchini Bread
Total time: 48 min
Yield: 32 servings
Cuisine: Indonesian
Ingredients: 3 cups all-purpose flour; 1 teaspoon cinnamon; ½ teaspoon salt; 1 teaspoon baking soda; 1 teaspoon baking powder; 3 eggs; 2 cups granulated sugar; ⅓ cup vegetable oil; 1 cup pumpkin puree (not pumpkin pie filling); 2 cups shredded zucchini (do not drain or squeeze); ½ cup chopped walnuts ( or mini chocolate chips, optional); ¼ cup cream cheese (, softened); 4 tablespoons powdered sugar; 3 -4 tablespoons light cream

Pumpkin Chocolate Chip Zucchini Bread is an easy and moist quick bread loaded with flavor!

⏱️ 48 min 🔪 Prep: 20 min 🔥 Cook: 28 min 📊 Medium ⭐ 4.9 (76) 👁️ 19 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

32 servings

3 cups all-purpose flour
1 teaspoon cinnamon
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 eggs
2 cups granulated sugar
⅓ cup vegetable oil
1 cup pumpkin puree (not pumpkin pie filling)
2 cups shredded zucchini (do not drain or squeeze)
½ cup chopped walnuts ( or mini chocolate chips, optional)
¼ cup cream cheese (, softened)
4 tablespoons powdered sugar
3 -4 tablespoons light cream

Steps

Preheat oven to 350°F. Grease and flour two loaf pans and set aside.
In a large bowl, combine flour, cinnamon, salt, baking soda, and baking powder with a whisk. In a separate bowl, mix eggs, oil, pumpkin, and sugar.
Add pumpkin mixture to dry ingredients and stir just until combined. Fold in zucchini and nuts or chocolate chips if using. Pour into prepared pans.
Place in the oven and reduce heat to 325°F. Bake 40-50 minutes for a 9x5 pan and 45-55 minutes for an 8x4 pan or until a toothpick comes out clean. DO not over bake!
Cool 20 minutes and remove from pans.
Beat cream cheese & powdered sugar together. Stir in cream a little at a time until glaze reaches desired consistency. Pour over cooled loaves.