Description
Moist and delicious pumpkin zucchini bread that’s perfect for fall.
Ingredients
Scale
- 1 cup canned pumpkin puree (not pie filling)
- 1 cup grated zucchini (squeeze out the extra water)
- 2 eggs
- 1 cup sugar (white or a mix with brown)
- 1/2 cup oil (vegetable or canola)
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves (optional)
- 1 tsp vanilla extract
Instructions
- In a large mixing bowl, combine pumpkin, eggs, sugar, and oil. Whisk until smooth.
- Stir in vanilla and grated zucchini (squeeze out excess moisture).
- In another bowl, mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Fold the dry ingredients into the wet ingredients until just combined.
- Pour the batter into a greased loaf pan.
- Bake at 350°F (175°C) for 50-60 minutes or until a toothpick comes out mostly clean.
- Let cool before slicing.
Notes
Store wrapped in plastic wrap or foil for up to 4 days at room temperature or up to a week in the fridge. Can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg