Incredibly Moist Pumpkin Zucchini Bread
A delightful blend of pumpkin and zucchini, this incredibly moist bread is perfect for any time of year, whether for breakfast, snacks, or dessert.
Ingredients
- 1 cup pumpkin puree
- 1 cup grated zucchini
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, mix together the pumpkin puree, grated zucchini, sugar, vegetable oil, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine the wet and dry ingredients until just mixed, avoiding over-mixing.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For added flavor, you can enjoy the bread with butter or cream cheese. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.