Description
A cozy loaf that bridges autumn and summer, this Pumpkin Zucchini Bread is moist without being greasy and perfect for breakfast or snacks.
Ingredients
- 1 cup pumpkin puree
- 1 cup grated zucchini, squeezed of excess moisture
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9×5-inch loaf pans.
- Grate the zucchini and press to remove excess moisture.
- In a bowl, whisk together pumpkin puree, grated zucchini, sugar, and vegetable oil until smooth.
- Beat in the eggs, one at a time.
- In a separate bowl, whisk the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Add the dry ingredients to the wet ingredients in two additions and stir gently until just combined.
- Fold in the chopped nuts if using.
- Divide the batter between the prepared pans and smooth the tops.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaves cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Notes
For a lower-fat loaf, swap half the oil for unsweetened applesauce. To make it gluten-free, use a gluten-free flour blend with xanthan gum.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American