Pumpkin Zucchini Bread


  • 1½ cups sugar

  • ½ cup vegetable oil

  • 2 eggs, beaten
  • ½ lb./225 g canned pumpkin

  • 1/3 cup water
  • ¾ tsp. vanilla extract

  • ½ tsp. baking powder

  • 1 tsp. baking soda
  • 1 tsp. table salt
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1¾ cups flour

  • 1 medium zucchini
  • 1 tbsp. softened butter for greasing pan


    Make the dough

    1. Preheat oven to 350° F/175° C.

    2. In a Thatsa medium bowl, whisk together sugar, oil, eggs, pumpkin, water and vanilla. Set aside. In another medium bowl, whisk together baking powder, baking soda, salt, spices and flour. Whisk wet and dry ingredients together until well combined.

    Grate the zucchini

    1. Assemble Grate Master Shredder Accessory with fine cone. Place zucchini in hopper and turn handle to shred, using plunger to push last of zucchini, when necessary. Fold 1~2 cups shredded zucchini into batter.

    Bake the bread and serve

    1. Pour batter into greased UltraPro 2-Qt./2 L Square Pan (or Ultra Pro 2-Qt./2L Casserole Pan).

    2. Bake 30-40 minutes or until toothpick comes out clean.

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