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A Taste of Autumn: Pumpkin Zucchini Bread

Get cozy this Autumn with a loaf of delicious Pumpkin Zucchini Bread! Perfect for the changes in season and weather, this bread is a must-try for your baking list bringing together the summer zucchini and classic autumn pumpkin. Enjoy it with a warm cup of coffee or tea for breakfast, or as a sweet snack.

This Cooked on Propane recipe was submitted by Stephanie W. in our Albion, IN service center, who recommends finishing the Pumpkin Zucchini Bread with a dusting of powdered sugar or topped with cream cheese frosting. Let’s get baking!

Can’t get enough of pumpkin season? Explore our other delicious recipes.

Pumpkin Zucchini Bread

Print Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Servings 2 loaves

Equipment

  • 1 Propane Oven

Ingredients
  

  • 3 cups all-purpose flour
  • 1 cup pumpkin canned or fresh puree
  • 2 cups zucchini shredded
  • 3 eggs
  • 2 cups sugar
  • 1 tsp cinnamon
  • 1/2 tsp salt optional
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/3 cup vegetable oil or applesauce

Optional Ingredients

  • 1/2 - 1 cup walnuts, pecans, raisins or chocolate chips
  • powdered sugar
  • cream cheese frosting

Instructions
 

  • Preheat propane oven to 350⁰ F.
  • In a bowl, combine eggs, vegetable oil or applesauce, pumpkin and sugar, mixing together wet ingredients.
  • In a separate bowl place flour, cinnamon, salt, baking soda and baking powder.
  • Slowly mix dry ingredients into wet ingredients. Fold in optional ingredients (nuts, raisins or chocolate chips) of choice.
  • Using 2 loaf pans, carefully grease and flour each, then divide mixture between both pans.
  • Place pans into propane oven, bake for 45 to 50 min, using a toothpick to check progress.
  • Once both loaves have cooled, remove from pans.
  • Option to dust with powdered sugar or top with cream cheese frosting and enjoy!
  • Plus, this Pumpkin Zucchini Bread is good in the freezer up to a year when wrapped in wax paper and foil.

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