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Pumpkin Zucchini Bread Pumpkin Zucchini Bread

Jami Nolen, Nutrition Program Associate

October 14, 2012


This is the time of year when we can take advantage of all the flavor and nutritional benefits that pumpkin has to offer. Zucchini and pumpkin taste great together, especially mixed with a little cinnamon and sugar!



  • 1 cups whole wheat flour
  • 1 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3 large eggs
  • 1 cup canned pumpkin
  • 1 cup packed brown sugar
  • 1/2 cup canola oil
  • 1 tablespoon vanilla extract
  • 2 cups zucchini, shredded
  • 1/2 cup finely chopped walnuts



  1. Preheat oven to 350 F. Coat a 9" x 5" loaf pan with cooking spray.
  2. In a large bowl, combine the flours, cinnamon, nutmeg, cloves, salt, baking powder and baking soda.
  3. In a medium bowl, whisk together the eggs, pumpkin, brown sugar, oil, and vanilla until light and fluffy. Stir in the zucchini. Stir into the flour mixture just until blended. Fold in the walnuts.
  4. Pour into the prepared pan. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 10 minutes. Remove from the pan and cool completely.


Nutrition Information

(Per serving)
Calories: 227.6
Fat: 9.5 g
Saturated fat: 2.6 g
Cholesterol: 39.7 mg
Sodium: 294.3 mg
Carbohydrates: 31.9 g
Total sugars: 14.5 g
Dietary fiber: 2.3 g
Protein: 4.3 g


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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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