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.
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