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DeeAnn Avalos: "This recipe is wonderful. I added walnuts and no…" Read More
14Ingredients
90Minutes
340Calories
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Ingredients
US|METRIC
10 SERVINGS
- 15 oz. pumpkin puree
- 1 cup zucchini (grated, pressed to remove excess moisture)
- 1/4 cup vegetable oil
- 1/4 cup unsalted butter (melted)
- 3 large eggs
- 1 1/3 cups granulated sugar
- 2 1/3 cups all purpose flour
- 2 1/2 tsp. canela
- 1 1/2 tsp. baking powder
- 1 tsp. sea salt (kosher)
- 3/4 tsp. baking soda
- 1/4 tsp. ground ginger
- 1/4 tsp. nutmeg
- 3 pinches ground cloves
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Directions
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories340Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat3.5g18% |
Trans Fat0g |
Cholesterol75mg25% |
Sodium540mg23% |
Potassium180mg5% |
Protein6g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate54g18% |
Dietary Fiber3g12% |
Sugars29g |
Vitamin A140% |
Vitamin C8% |
Calcium8% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
DeeAnn Avalos 3 years ago
This recipe is wonderful. I added walnuts and no raisins. I don’t like raisins. Very moist, the chew is great too.
Lots of compliments on this bread. I have never mixed pumpkin and zucchini before. Great bread for breakfast or if you just want something sweet after dinner or for afternoon tea. you must try this recipe. It is not complicated to make either.