The Adventures of Bug and Boo

World's Best Pumpkin Zucchini Bread

Rebecca O'LoughlinComment
PZ Bread Loaves.jpg

I’ve been so inspired by all of the Fall posts coming out of Jenna’s Fall Welcome Week linkup that I felt it was time to bake! And I could not get my friend KC’s famous pumpkin zucchini bread out of my mind! KC is a fabulous hostess and I pretty much devoured any of the treats she ever made for our girly nights / brunch gatherings / Christmas celebrations - but her Pumpkin Zucchini Bread is extra special. She sweetly agreed that I could share it today (thank you Kace!! <3) - and I guarantee that you all will adore this!

PZ Bread in progress.jpg

3 eggs, lightly beaten
2 c. sugar
1 c. canned pumpkin
1 c. (2 sticks) butter, melted
1 Tbsp vanilla extract
3 c. all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
1 c. shredded zucchini

Preheat oven to 350’ F / 175' C. Grease and flour 2 loaf pans. 
Combine the eggs and sugar in a large bowl. Add pumpkin, butter, and vanilla and mix well. 
In a separate bowl, combine the dry ingredients (flour through the spices). Gradually add the dry mixture to the pumpkin mixture and mix thoroughly. Add the zucchini and stir through. 
Pour the batter into the loaf pans. Bake for 50-60 minutes, or until the bread is done. (Toothpick will be slightly moist but the bread will be springy to the touch.) Remove from the oven and cool in pans for 10 minutes, then remove to a wire rack. 

This bread is delicious cold on its own, warmed up with a little butter, and my personal favorite - spread with a generous helping of cream cheese! It also freezes well, so if you want to pace yourself I'd suggest freezing one of the loaves for later. ;) 

Linking up with Ashley for Little Friday and Nicole for Treat Yo'Self Thursday - and trust me, I will be treating myself to another slice of this tonight!! 

Treasure Tromp
The Grits Blog - Little Friday Linkup