Pumpkin Zucchini Bread
A delightful blend of pumpkin and zucchini that creates a moist and flavorful loaf, perfect for breakfast or an afternoon snack.
Ingredients
Wet Ingredients
- 1 cup canned pumpkin puree Ensure it's pure pumpkin, not spiced mix.
- 1 cup grated zucchini About one medium-sized zucchini, squeezed to remove moisture.
- 1/2 cup vegetable oil Can substitute with melted coconut oil.
- 1 cup brown sugar Packed.
- 1/2 cup granulated sugar
- 2 large eggs Room temperature.
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Optional Add-ins
- 1/2 cup chopped walnuts or pecans For added crunch, can be omitted.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
- Grate the zucchini and lightly squeeze it in a paper towel to remove excess moisture. Set aside.
- In a large bowl, whisk together the canned pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until well blended.
- In another bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Important: Do not overmix; a few lumps are okay!
- Fold in the grated zucchini and nuts if using.
Baking
- Pour the batter into your prepared loaf pan and smooth the top with a spatula.
- Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
Cooling
- Let the bread cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.
- Slice, serve, and enjoy!
Notes
For a delightful treat, serve with cream cheese or a scoop of vanilla ice cream. Store tightly wrapped at room temperature for up to 3 days, or freeze individual slices for up to 3 months.