Pumpkin Zucchini Bread
This Pumpkin Zucchini Bread is a moist and flavorful quick bread perfect for fall. The combination of pumpkin and zucchini adds delicious texture and a hint of sweetness.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 1 loaf (12 servings)
- Category: Snack
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1 cup shredded zucchini, excess moisture squeezed out
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat 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, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, combine the sugar, oil, and eggs. Beat until well combined.
- Stir in the pumpkin puree and zucchini until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the nuts, if using.
- Pour the batter into the prepared loaf pan and 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
Serve warm with a pat of butter or cream cheese. You can also add chocolate chips for extra indulgence.
Find it online: https://grilldrip.com/pumpkin-zucchini-bread/