Description
A moist and flavorful pumpkin zucchini bread recipe perfect for fall baking. This easy-to-make loaf combines the warm spices of pumpkin with the added moisture and nutrients of zucchini.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini)
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, beat the eggs and sugar until well combined.
- Stir in the vegetable oil, pumpkin puree, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the grated zucchini and chopped walnuts (if using).
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For a healthier option, you can reduce the sugar to 3/4 cup.
- Ensure your zucchini is well-drained after grating to prevent a soggy bread.
- This bread freezes well. Wrap it tightly in plastic wrap and then aluminum foil.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pumpkin zucchini bread, easy pumpkin zucchini bread recipe, healthy pumpkin zucchini bread, moist pumpkin zucchini loaf, fall baking recipes, quick bread, homemade bread, walnuts