Zucchini Pumpkin Bread

1 Oct


Looking for an incredibly moist, flavorful bread reminiscent of Fall? Look no further. This bread will have you head over heels at first bite. I recommend eating the next day so that the flavors have time to fully come together. But if you just can’t wait that long, I understand. 😉


  • 1/4 cup nut butter
  • 1/4 cup applesauce
  • 1 cup Nunaturals Stevia baking blend
  • 3 eggs
  • 1 tsp vanilla extract
  • 2 cups grated zucchini
  • 1 cup pumpkin
  • 2 cup whole wheat pastry flour
  • 1 tbsp cinnamon
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp salt


Preheat oven to 350 degrees. In a large bowl, combine nut butter, applesauce and sweetener with an electric mixer. Add the eggs and vanilla and beat until combined. Add the zucchini and pumpkin and beat until completely incorporated (make sure not to overmix.) Combine dry ingredients into the wet batter, beating only until just combined. Transfer to a greased bread pan and bake for 1 hour. Insert a knife into the center, if it comes out clean the bread is done, if it doesn’t, bake for another 5 minutes at a time until the knife does come out clean. Let cool, then wrap in foil and let rest at room temperature for flavors to mingle overnight. The next morning, I stick it in the fridge because I like to eat it cold. But you can always warm it up, too.


7 Responses to “Zucchini Pumpkin Bread”

  1. Meg October 1, 2010 at 5:13 pm #

    Ooh this looks delish girl!

  2. itisallaboutbalance October 1, 2010 at 6:49 pm #

    That does look incredible! Nice job!!! I need to get into baking more! Just not my fluff yet

  3. highonhealthy October 1, 2010 at 10:11 pm #

    That looks delicious! And I’m liking the new layout. 🙂

    • Sweet Cheeks October 2, 2010 at 6:09 pm #

      thanks!! I’ve been playing around with it…I needed a change!

  4. BIOCHEMISTA October 2, 2010 at 7:48 pm #

    LOVE zucchini and LOVE pumpkin bread so combining them = genius!


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    […] Sweet Cheeks Just another WordPress.com weblog Skip to content HomeAboutBlog RollContactRecipes ← Zucchini Pumpkin Bread […]

  2. Staple-less? « Sweetly Fit - August 29, 2012

    […] This was a loaf I made in addition to the blueberry zucchini bread. (I had some serious zucchini to use up.) It’s similar to my recipe here. […]

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