Olla-Podrida: Pumpkin Spice Zucchini Bread

Wednesday, December 28, 2022

It's time for my year-end wrap-up featuring the 10 most popular posts of 2022. It's an interesting assortment I think. A third of the favorites were breads. Last year my number one post was Streusel-Topped Pumpkin Loaf that won by a landslide; this year Pumpkin Spice Zucchini Bread did the same. Last year only one of my tablescapes made it into the top 10, this year tablescapes and home made up 50%. This has been doing a lot of thinking as to what to post next year (and how I am going to top the last two pumpkin loaves!).

Thanks to all of you who visit my blog, I really appreciate having you here. To see the blog post and recipe associated with each of these pictures (shown in descending order of popularity), click on the title below the photo and it will take you directly to the post.

Happy viewing, and have a wonderful New Year!

Pumpkin Spice Zucchini Bread

Winter White Tablescape

Blueberry Butter Dip Biscuits

Mayfair Salad Dressing

Zippy Horseradish Cheese Spread

Butter Dip Cheddar Bay Biscuits

Laundry Room Makeover

Welcome to the Conservatory

St. Patrick’s Day Lunch

Gathering in the Garden Tablescape

To view previous Top Ten Lists click one or more of the follow links:

Pumpkin Spice Zucchini Bread

As you may or may not have noticed, I have been a bit zucchini obsessed of late. Once August hits, however, I suddenly shift into pumpkin mode. Yes, I know it’s early for some of you, but I have been waiting for this since last November. I was wondering how the combination of zucchini and pumpkin would work in a quick bread, and let me tell you, it works perfectly! This little gem serves the purpose of ridding you of excess zucchini (if you happen to be so fortunate), getting vegetables into your picky family, and satisfying that long desire for the return of pumpkin spice. It’s easy, requires no mixer, and the aroma makes the house smell like fall.

Pumpkin Spice Zucchini Bread

2 eggs, room temperature, lightly beaten

½ c. granulated sugar

½ c. brown sugar

½ c. canned pumpkin

½ c. butter, melted

1½ t. vanilla extract

1½ c. flour

½ t. baking soda

½ t. baking powder

¼ t. salt

1 T. pumpkin pie spice

1 c. shredded Melissa’s organic zucchini (1 medium)

½ c. chopped walnuts

Preheat oven to 350°F. Spray a 9x5-in. loaf pan with Baker’s Joy; set aside.

In a bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Bake for 45-50 minutes or until bread tests done. Cool in pans 10 minutes. Remove to a wire rack.

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Wednesday, December 28, 2022

Top Posts of 2022

Monday, August 8, 2022

Pumpkin Spice Zucchini Bread