Vegan Pumpkin Zucchini Bread

Vegan Pumpkin Zucchini Bread

We’re getting really itchy for fall around here. We’re ready for the garden to die. We’re really ready for the lawn to go dormant and I’m craving tailgates and warm rummy apple cider. We’re still enjoying fruits and veggies, but I’ve been dying for a reason to use the canned pumpkin that’s leftover from last fall (yup, I was the idiot who stockpiled it when the media said there would be a shortage). It still feels too early for apple pie, so alas, Pumpkin Zucchini Bread was born. I made mine vegan, but by switching up the applesauce and shortening for eggs and butter, it’s easy to revert.

Ingredients:

1/2 cup applesauce
2 cups sugar
1 cup canned pumpkin
1 cup vegetable shortening
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup shredded zucchini
1 cup chopped walnuts

Directions:

Vegan Pumpkin Zucchini Bread

Vegan Pumpkin Zucchini Bread

Vegan Pumpkin Zucchini Bread

Vegan Pumpkin Zucchini Bread

1. In a mixing bowl, combine applesauce and sugar. Add pumpkin, shortening and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts.
2. Pour into two greased and floured 9-in. x 5-in. x 3-in. loaf pans.
3. Bake at 350 degrees F for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.

As you can see I opted to make mini loaves and mini muffins. I don’t know what’s come over me, but I’m lately obsessed with tiny baking forms. No real rationale, I just like little things. I’ve been oggling these tart pans on Amazon. Oh and these adorable cookie cutters for Clive’s cookies. I think I may need a third job to support my baking habit. In any sense, this bread is deliciously full of pumpkin flavor, albeit a little dense from it and the zucchini.

7 Comments