For an even richer flavor, try using brown butter instead of vegetable oil. Simply melt the butter over medium heat until it browns and has a nutty aroma, then let it cool slightly before adding it to the batter. Feel free to add chopped walnuts, pecans, or raisins to the batter for added texture and flavor. This bread freezes well! Wrap cooled loaves tightly in plastic wrap and then in foil for up to 2 months.
Zucchini Bread, Pumpkin Style
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PREP TIME15 mins
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COOK TIME55 mins
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TOTAL TIME1 hrs 30 mins
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SERVING36 People
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VIEWS39
Embrace a delightful twist on classic zucchini bread! By preparing the zucchini in a pumpkin-style puree, this recipe creates a moist, richly spiced loaf that's surprisingly reminiscent of pumpkin bread in both texture and flavor. A unique and delicious way to enjoy the abundance of zucchini!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol31 mg
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Fiber1 g
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Protein3 g
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Saturated Fat2 g
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Sodium184 mg
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Sugar23 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5-inch loaf pans; set aside.
02
Step
17 mins
Place zucchini into a large saucepan and cover with water. Bring to a boil and cook until zucchini are tender, about 5 minutes. Drain zucchini, place in a blender, and blend until smooth, about 2 minutes. Let purée cool for about 10 minutes.
03
Step
0 mins
Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a medium bowl until well combined; stir to eliminate lumps.
04
Step
0 mins
Place zucchini purée in a large bowl. Add oil, sugar, and eggs; whisk until well combined. Beat in flour mixture to form a thick batter. Divide batter evenly among the prepared loaf pans.
05
Step
55 mins
Bake in the preheated oven until the tops are lightly browned and the centers spring back when gently pressed, 45 to 60 minutes. A toothpick inserted into the centers should come out clean. Cool in the pans for 10 minutes before removing to a wire rack to cool completely.
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RECIPE REVIEWS
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Ursula Lockman
Jun 11, 2025I added chopped walnuts and raisins – delicious!
Carli Ohara
Apr 5, 2025I was skeptical about boiling the zucchini, but it really does make a difference! The bread was so moist.
Judge Cole
Mar 23, 2025This is the best zucchini bread recipe I've ever tried!
Rosemary Conroy
Mar 15, 2025Freezes well!
Sarah Schinner
Mar 8, 2025Next time I'm going to try adding chocolate chips!
Lexi Dietrich
Feb 6, 2025This recipe is a game-changer. My family devoured it in one sitting!
Bradly Herman
Jan 24, 2025Make sure to let the zucchini puree cool down a bit before adding the eggs. I didn't and they started to cook a little.
Shaun Cartwright
Jan 18, 2025I used brown sugar instead of white sugar and it gave it a richer flavor.
Brain Vonrueden
Jan 11, 2025The spice blend is perfect. Not too overpowering, just right for a cozy treat.
Ashtyn Bruen
Jan 4, 2025Halved the sugar and it was still sweet enough for me!