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Ultimate Pumpkin Zucchini Bread

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A delicious and heartwarming blend of pumpkin and zucchini for a delightful loaf, perfect for fall.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1 cup grated zucchini
  • 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Grease a loaf pan with butter or non-stick spray.
  3. Mix the pumpkin puree, grated zucchini, sugar, vegetable oil, and eggs in a bowl until combined.
  4. Combine the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a separate bowl.
  5. Incorporate the dry mixture into the wet mixture gently with a spatula.
  6. Play with texture by adding optional nuts, chocolate chips, or raisins.
  7. Pour the batter into the prepared pan and tap gently to remove air bubbles.
  8. Bake for 55-65 minutes or until a toothpick comes out clean.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack.

Notes

Serve warm with butter or cream cheese, enjoy with a sprinkle of powdered sugar or maple syrup.

Nutrition

Keywords: pumpkin bread, zucchini bread, fall recipes, baking, dessert

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