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Pumpkin Zucchini Bread

comfortfoodlitegmail-com
Moist and delicious pumpkin zucchini bread that's perfect for fall.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Baked Goods
Cuisine American
Servings 1 loaf (about 10 slices)
Calories 200 kcal

Ingredients
  

  • 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.
Keyword baking, bread, fall, pumpkin, zucchini