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Pumpkin Zucchini Loaf with Streusel Topping

September 20, 2015 By Lori 15 Comments

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Crazy about pumpkins? Then let’s kick off this season with a deliciously moist loaf!

October is usually “crazy” for pumpkins. But this year, is it just me, or have we started our pumpkin obsession early?

I must admit I really love anything pumpkin. This year I’m going to try it in lots of recipes to add moisture, flavour and great colour. That means over the next six weeks, keep a lookout for Spooky Pumpkin Chocolate Chip Cupcakes, Pumpkin Latte Smoothie, and Pumpkin & Chocolate Layer Cake with Whipped Brown Sugar Frosting. For now however, let’s get back to this moist and incredibly tasty Pumpkin Zucchini Loaf. This loaf has great flavour just on it’s own, not too sweet, but adding a crunchy sweet Streusel Topping really finishes it off nicely!

Pumpkin Zucchini Loaf with Streusel Topping_sq2 Pumpkin Zucchini Loaf with Streusel Topping_5 This loaf is really easy. Just a few simple ingredients that everyone has in their pantry… plus zucchini, which I found was still available in my local farmers market. Use it up now while you still eat local.

Pumpkin Zucchini Loaf with Streusel Topping_7 Streusel Topping is messy, but totally worth it. I love the crumbly, crunchy texture mixed with the super-moist loaf… yum.

Pumpkin Zucchini Loaf with Streusel Topping_2 One more reminder about the latest issue of EatInEatOut™ Magazine … If you missed the Autumn 2015 issue, make sure you take a look, it’s packed with simple and tasty 30-minute meals to ease the back-to-school meal-time rush. Just Click HERE.

5.0 from 2 reviews
Pumpkin Zucchini Loaf with Streusel Topping
 
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Author: Lori
Ingredients
  • 1 egg
  • ½ cup canned pure pumpkin
  • 1-1/2 cups zucchini, grated
  • 1-1/2 cups flour
  • 1 cup sugar
  • 1-1/2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ tsp nutmeg
  • ¼ tsp allspice
Streusel Topping
  • ⅔ cup flour
  • ¼ cup packed brown sugar
  • 2 Tbsp granulated sugar
  • ½ cup butter
Instructions
  1. Preheat oven to 350ºF. Grease a 4” x 8” loaf pan.
  2. In a small bowl, prepare Strudel Topping by working ingredients with your fingers until crumbly.
  3. In a large bowl, beat egg and pumpkin until blended well. Add zucchini.
  4. In another bowl, mix all remaining ingredients. Add to zucchini mixture until fully combined.
  5. Pour batter into prepared pan and top with Streusel Topping. Bake for 60 minutes. Cool on wire rack.
3.3.3077

 

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Filed Under: Baked, Loaves

« Eat In Eat Out Magazine – Autumn 2015
Homemade Gluten-free Beef-a-roni »

Comments

  1. susan says

    September 21, 2015 at 3:23 pm

    Pumpkin Zucchini Loaf – printed the recipe to find that there is 1 cup of white sugar in this recipe. That’s a lot of sugar and kind of takes away from the healthiness of this recipe…sure there’s pumpkin and zuchini but 1 cup of sugar is too much. And then more sugar on top in the struesel…hard to call this healthy with all that sugar for 1 loaf…. Maybe substitute with a pit of unsweetened apple sauce.??

    Reply
    • Lori says

      September 21, 2015 at 3:41 pm

      Hi Susan, I don’t think I mentioned ‘healthy’ in the recipe or blog copy, did I? Keep in mind that a loaf like this would serve 10-12 slices. Anyway, I think you could take the sugar down to 2/3 of a cup and not notice any really big difference, experiment and get back to me.

      Reply
  2. Linda says

    September 21, 2015 at 3:34 pm

    Canned pumpkin comes in two different sizes where I live. What size can did you use?

    Reply
    • Lori says

      September 21, 2015 at 3:37 pm

      1/2 cup. I usually buy the smaller can so there is not that much left over.

      Reply
  3. Brittanne says

    September 18, 2016 at 11:38 pm

    Made this today and it was delicious! Like a warm pumpkin pie (I ate it 2 hours after it came out of the oven). The crunchy top made it SO yummy!

    Reply
    • Lori says

      September 18, 2016 at 11:40 pm

      Thanks Brittanne, so glad you liked it!

      Reply
  4. Natalie says

    September 20, 2016 at 6:57 am

    May be a silly question but what are your thoughts about making this in a muffin pan? Do you think it will work the same?!

    Reply
    • Lori says

      September 20, 2016 at 1:48 pm

      I think it will work just fine. Should make 12 with a cooking time of 22-27 minutes… keep a watching to check for doneness.

      Reply
  5. Joanne MacDonell says

    October 3, 2016 at 11:38 am

    Finally found time early this morning to make this loaf. Purchased a large can of pumpkin so I could try the other recipes. I followed directions but after adding pumpkin/zucchini/egg mixture, batter too dry, wouldn’t hold together. I added 1/3 cup canola oil, still not holding, so added another. In oven now and will see results within the hour.

    Reply
    • Lori says

      October 3, 2016 at 2:21 pm

      Hi Joanne, I am not sure what happened for you. This recipe is based on my classic Zucchini Loaf and Double Chocolate Zucchini Loaf recipes that I have made for years. I just added 1/2 cup pumpkin and spices. If anything the additions make it even more moist.

      Reply
      • Joanne MacDonell says

        October 3, 2016 at 10:47 pm

        I double checked recipe. Not sure what happened but addition of oil worked – turned out delicious. Hubby didn’t notice zucchini – added bonus almost 12 hours later and our home still has wonderful welcoming spice scent!

        Reply
        • Lori says

          October 5, 2016 at 3:35 pm

          So glad it worked out Joanne!

          Reply
  6. Judy k. says

    October 3, 2017 at 1:41 pm

    I am 84 and love to cook and bake I never use as much sugar as a recipe calls for and never pack the brown sugar it has never affected a recipe.

    Reply
  7. Stephaney says

    October 17, 2018 at 12:33 am

    Doubled the recipe and added 1tbsp of pumpkin pie spice. AMAZING! I love strongly spiced cake. I also made a cinnamon maple cream cheese icing to drizzle over it. Everyone has loved it and I’m sharing the recipe 😀

    Reply

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