Zucchini Pumpkin Bread Kid Approved!

Breakfast | Kid Approved | Snacks | Low Sodium | Low Fat | Vegetarian

If you’ve always thought zucchini and pumpkin were polar opposites, prepare to change your mind.

Zucchini Pumpkin Bread
10
Servings
1 hour, 15 minutes
Total Time
$0.28
Cost per serving
Temperature: 350 degrees
Serving size:1 slice
Prep time:15 minutes
Cook time:60 minutes
Total time:1 hour, 15 minutes
Equipment:

Grater

Loaf pan

Measuring cups

Large bowl

Measuring spoons

Medium bowl

Utensils:

Mixing spoon

Whisk or fork

Ingredients

Non-stick spray

2 eggs

1/2 cup brown sugar

7 ounces of pumpkin puree (1/2 of a 15 ounce can)

1/4 cup unsweetened apple sauce

1/2 tablespoon vanilla extract (regular or imitation)

1 1/2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1 cup shredded zucchini (~1 large zucchini)

Instructions

1. Before you begin, wash your hands, surfaces, utensils, tops of cans, and vegetables.

2. Preheat oven to 350 degrees.

3. Spray a loaf pan with non-stick spray.

4. Combine eggs, sugar, pumpkin, apple sauce, and vanilla extract in a large bowl and use a whisk or fork to combine.

5. In a medium bowl mix together flour, baking soda, baking powder, and cinnamon.

6. Add dry ingredients to the pumpkin mixture and stir to combine.

7. Gently stir in zucchini to pumpkin mixture, being careful not to over-mix.

8. Bake for 55-60 minutes or until a toothpick inserted into the middle of the loaf comes out clean.

 

Note: To bake as muffins instead of a loaf, spray a 12-cup muffin tin with non-stick spray, fill wells with batter, and bake for 35-40 minutes at 375 degrees. Do not use muffin-tin liners as the muffins will stick.

Featured
Ingredients

What goes in Zucchini Pumpkin Bread?

Zucchini
Zucchini
Cinnamon
Cinnamon
Pumpkin Puree
Pumpkin Puree
Applesauce
Applesauce
Eggs
Eggs

Nutritional Information
(Per Serving)

CALORIES
140
TOTAL FAT
1.5g
SODIUM
105mg
TOTAL CARBS
28g
PROTEIN
4g
See complete nutrition facts >>
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