pumpkin zucchini bread/ cake

Ingredients

• Servings: 2
• 3 cups all-purpose flour
• 1 1/2 tablespoons spice
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 eggs
• 2 1/4 cups white sugar
• 1/2 cup vegetable oil
• 1/2 cup canned pumpkin
• 1 tablespoon vanilla extract
• 2 1/2 cups grated zucchini
• 1 cup chopped walnuts (optional)

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr 30 mins


• preheat oven to 325 degrees f (165 degrees c). grease and flour 2 8x8-inch baking dishes.
• sift flour, spice, salt, baking soda, and baking powder together in a large bowl.
• beat eggs, sugar, vegetable oil, pumpkin, and vanilla extract together in a second bowl until mixture is smooth and creamy. stir wet ingredients into flour mixture until combined; gently fold in zucchini and walnuts. divide batter into the prepared baking dishes.
• bake in the preheated oven until cakes are lightly browned and a toothpick inserted into the center comes out clean, 40 to 60 minutes. allow to cool on rack for 20 minutes before removing from pans to finish cooling.