Description
Enjoy the flavors of fall with this moist and delicious Pumpkin Zucchini Bread. Perfect for breakfast or as a snack, this bread is a great way to sneak in some extra veggies without sacrificing on taste.
Ingredients
Scale
Wet Ingredients:
- 1 cup canned pumpkin purée
- 1 cup grated zucchini (moisture lightly squeezed out)
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix Wet Ingredients: In a large bowl, whisk together pumpkin purée, zucchini, eggs, oil, sugars, and vanilla until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- Combine Wet and Dry: Gradually add dry ingredients to wet ingredients, stirring until just combined. Fold in nuts if using.
- Bake: Pour batter into loaf pan, smooth the top, and bake for 55 to 65 minutes until a toothpick comes out clean.
- Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For a healthier option, substitute half the oil with applesauce.
- This bread freezes well—wrap tightly and store for up to 3 months.
- Try with chocolate chips instead of nuts for a different flavor twist.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 16 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
