When I started this blog I had to promise that I would not share certain family recipes, zucchini bread was one of them. My Grandma’s recipe is simply the best.
I had a craving for zucchini bread but wanted to come up with a recipe I could share. Since I knew nothing would compete with Grandma’s recipe I decided to do something different. I made a healthier yet totally delicious version with a twist.
The result is a zucchini pumpkin bread made with white whole wheat flour. By using pumpkin purée (which I found in my freezer from last year’s garden harvest) I was able to greatly cut down the amount of oil. And of course the white whole wheat flour is more nutritious than regular AP flour. Then to make it a special treat for the kiddos I came up with a creamy and fluffy cinnamon filling.
The recipe makes 24 sandwiches, 12 per loaf of bread. You could easily freeze one loaf and save it for later. That is what I usually do. Nothing like having an emergency treat in the freezer to thaw! Hope you enjoy it as much as the boys and I do!
Whole Wheat Zucchini Pumpkin Bread Sandwiches
3 c. white whole wheat flour
1 Tbs. cinnamon
1 tsp. ginger
1 tsp. salt
1 tsp. baking soda
1 1/2 tsp. baking powder
3 eggs
1 c. pumpkin purée
3 Tbs. canola oil
2 c. sugar
2 tsp. vanilla
2 c. grated zucchini
Filling
6 oz. package Laughing Cow cinnamon cream flavored cheese, warmed to room temperature
8 oz. package whipped topping
Preheat oven to 350 and grease two loaf pans. In a large mixing bowl combine the flour, cinnamon, ginger, salt, baking soda and baking powder. In another bowl whip the eggs until frothy. Mix in the pumpkin, oil, sugar, vanilla and zucchini. Add the liquid mixture to the flour mixture and stir until everything is mixed together, being careful not to over mix. Divide evenly in two loaf pans. Bake for an hour or until a toothpick comes out clean.
For the filling remove wrapping from all the cheese wedges. Place the cheese in a mixing bowl and whip for about two minutes on medium speed of a mixer. Add the whipped topping and whip it all together until well blended.
Once the bread is cooled cut each loaf into 12 slices. Cut each slice in half, cover one half with filling and put other half on top to make a sandwich.
Yields 24 sandwiches (two loaves of bread plus filling)
Feeding My 3 Sons 
This looks so delicious and easy to make. I shall be trying it one of these days. I have bookmarked. Thanks for sharing and thanks for visiting my blog several times. I was away in Ottawa, celebrating Canada Day. Is it possible to add the links to your websites on your Gravatar page. That will help a lot. Have a wonderful weekend and XOXO to the boys. Best wishes, I hope you enjoyed Independence day celebrations.
It definitely is easy! That is what I love about quick breads, so simple and yet so yummy. The Gravatar should have the links. Let me know if it did not work, or just click on Follow and you can get emails when there is a new post. Thanks and hope your enjoyed your holiday weekend!
I’ve had pumpkin bread and zucchini bread, but never both mixed together. Great!
It does not have an overwhelming pumpkin flavor, more of a hint. The pumpkin really helps lighten it up by using less oil. Thanks for stopping by!
I love that you used white whole-wheat flour (nice taste / texture and great nutrition) and cut the oil down with pumpkin puree. 🙂 This recipe looks so tasty. When I was in high school, my friends mom made us a delicious quick bread with cream cheese inside – your cheese/whipped topping filling with cinnamon looks just amazing! Pinning this NOW – we love zucchini bread.
I find quick breads to be the easiest baked good to make healthier. With everything in there is it so easy to use wheat flour and cut down fat with puréed fruits or yogurt. Besides, that gives you the chance to add a little back in with a cream cheese filling if you feel like indulging!
Pingback: Summer Foods Bucket List | Feeding My 3 Sons