Baking · Vegetarian

Pumpkin Zucchini Bread

Name: Pumpkin Zucchini Bread
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 12 servings
Ingredients: 1 1/2 cups (300 g) sugar; 1/2 cup (120 ml) vegetable oil; 2 eggs, beaten; 1/2 lb (225 g) canned pumpkin puree; 1/3 cup (80 ml) water; 3/4 tsp vanilla extract; 1/2 tsp baking powder; 1 tsp baking soda; 1 tsp table salt; 1 tsp ground cinnamon; 1 tsp pumpkin pie spice; 1 3/4 cups (220 g) all-purpose flour; 1 medium zucchini; 1 tbsp softened butter, for the pan

A soft, lightly spiced snack cake that uses canned pumpkin and freshly shredded zucchini for moisture. The Grate Master shreds the zucchini in seconds, and the Ultra Pro square pan bakes the batter evenly and goes from oven to table.

In brief Pumpkin Zucchini Bread is a baking recipe cooked in the Tupperware Ultra Pro. It takes 60 minutes in total and serves 12 servings.

Total time: 60 min
Prep: 20 min
Cook: 40 min

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Product usedTupperware Ultra Pro

Tupperware Ultra Pro recipes (121)See the product ↗

+ Tupperware Grater, Tupperware Mixing bowl

Method

Heat the oven to 350 °F (175 °C) and butter the Tupperware Ultra Pro 2 l square pan (or the Ultra Pro 2 l casserole).
In a medium Tupperware Thatsa Bowl, whisk the sugar, oil, eggs, pumpkin, water and vanilla together.
In a second bowl, whisk the baking powder, baking soda, salt, cinnamon, pumpkin pie spice and flour. Add them to the pumpkin mixture and whisk just until smooth.
Fit the Tupperware Grate Master with the fine cone. Feed the zucchini into the hopper and turn the handle, using the plunger to push the last piece through. Fold 1 to 2 cups of the shredded zucchini into the batter.
Pour the batter into the pan and bake for 30 to 40 minutes, until a toothpick inserted in the centre comes out clean.