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–+ servings
Slices of the pumpkin zucchini bread sit on a tray next to three muffins and a buttered slice.

Pumpkin Spiced Pumpkin Zucchini Bread with Crunchy Millet

Cassie Waltman
Make pumpkin zucchini bread or pumpkin zucchini muffins with this recipe that adds millet for extra crunch and pumpkin pie spice for flavor.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 24 slices
Calories 199 kcal

Equipment

  • 2 9" x 5" loaf pans OR
  • 2 12-well muffin tins

Ingredients
  

  • 3 large eggs (beaten)
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 15 oz pumpkin puree
  • ½ cup vegetable oil
  • 1 tbsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2½ teaspoon pumpkin pie spice
  • ½ cup millet
  • 2 cups zucchini (shredded on the large holes of a box grater)

Instructions
 

  • Preheat the oven to 350°F.
  • Grease and flour two 9' x 5" loaf pans.
  • In a large mixing bowl, combine the eggs, sugars, pumpkin, oil, and vanilla with a whisk.
  • Add the flour, baking soda, baking powder, salt, and pumpkin pie spice by sprinkling them on top of the combined wet ingredients.
  • Mix partially with a wooden spoon or rubber spatula, about 6-7 times around the bowl. Add the zucchini and millet.
  • Mix several more times, until the dry ingredients are no longer visible. Take care not to mix any more than necessary.
  • Spread the mixture evenly into the two prepared pans. Bake on the center rack of the oven for 50-60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
  • Remove from the oven and allow to cool for 10 minutes on a rack. Invert loaves to remove from the pans and allow to cool completely before slicing.

Notes

You can also bake this bread as muffins!  Grease a muffin tin and fill the wells about ⅔ full of batter.   Bake for 20-25 minutes, until a toothpick inserted in the center of the muffin comes out clean.  Cool in the pan for 5 minutes and then transfer the muffins to a cooling rack.  This recipe yields 24 muffins.
 
You can swap up to 1 cup of whole wheat flour for 1 cup of all-purpose flour in the recipe.

Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.

Nutrition Facts

Calories: 199kcalCarbohydrates: 34gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 23mgSodium: 117mgPotassium: 112mgFiber: 1gSugar: 18gVitamin A: 2812IUVitamin C: 3mgCalcium: 27mgIron: 1mg
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