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Zucchini Pumpkin Bread

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Zucchini Pumpkin Bread

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Course: Breakfast
Cuisine: American
Keyword: Zucchini Pumpkin Bread
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8 2 slices
Calories: 437kcal


  • 1 none cooking spray
  • 1 1/2 cup pastry flour, whole wheat
  • 1 1/2 cup flour, all-purpose
  • 2 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 large egg
  • 1 cup pumpkin, canned
  • 4 tablespoon honey
  • 1/4 cup sugar, turbinado
  • 8 tablespoon butter, unsalted
  • 3 teaspoon vanilla extract
  • 2 medium zucchini
  • 1/2 cup pecans, chopped


  • Set butter out to soften.
  • Preheat oven to 350°F. Spray a loaf pan with cooking spray.
  • In a large bowl, mix together flours, pumpkin pie spice, salt, baking powder and baking soda.
  • In a separate bowl, whisk together eggs, pumpkin, honey, sugar, butter, and vanilla.
  • Grate zucchini and stir into wet ingredients.
  • Gradually add the wet ingredients to the dry and mix until just combined. Gently fold in pecans.
  • Pour into prepared loaf pan and bake for 60 minutes or until a knife inserted in the center comes out clean.
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Calories: 437kcal | Carbohydrates: 58g | Protein: 10g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 100mg | Sodium: 341mg | Fiber: 3g | Sugar: 18g

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