Description
Delicious and moist Pumpkin Zucchini Bread recipe that combines the flavors of pumpkin and zucchini in a perfect fall treat. This easy-to-make quick bread is a great way to use up seasonal produce and enjoy a slice of warmth and comfort.
Ingredients
Scale
Wet Ingredients:
- 1 cup canned pumpkin puree
- 1 cup grated zucchini (excess moisture squeezed out)
- 2 large eggs
- ½ cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 tsp vanilla extract
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
Optional:
- ½ cup chopped walnuts or pecans
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Prepare wet ingredients: In a large mixing bowl, whisk together pumpkin puree, grated zucchini, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Mix batter: Gradually fold dry ingredients into the wet mixture until just combined. Stir in nuts if using.
- Bake: Pour batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
- Cool and serve: Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Squeeze as much moisture out of the zucchini as possible to avoid a soggy loaf.
- Add chocolate chips or dried cranberries for a variation.
- Bread stays moist for several days when wrapped tightly and can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18 g
- Sodium: 170 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
