Pumpkin Zucchini Bread/ Cake

Ingredients

• 3 cups all-purpose flour
• 1 1/2 tablespoons pumpkin pie spice
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 eggs
• 2 1/4 cups white sugar
• 1/2 cup vegetable oil
• 1/2 cup canned pumpkin
• 1 tablespoon vanilla extract
• 2 1/2 cups grated zucchini
• 1 cup chopped walnuts (optional)

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 8×8-inch baking dishes.

Sift flour, pumpkin pie spice, salt, baking soda, and baking powder together in a large bowl.

Beat eggs, sugar, vegetable oil, pumpkin, and vanilla extract together in a second bowl until mixture is smooth and creamy. Stir wet ingredients into flour mixture until combined; gently fold in zucchini and walnuts. Divide batter into the prepared baking dishes.

Bake in the preheated oven until cakes are lightly browned and a toothpick inserted into the center comes out clean, 40 to 60 minutes. Allow to cool on rack for 20 minutes before removing from pans to finish cooling.