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–+ servings
delicious pumpkin zucchini bread

Pumpkin Zucchini Bread

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 Whisk
  • 1 Grater
  • 1 Loaf pan
  • 1 Spatula
  • 1 Cooling rack

Ingredients
  

  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1 cup grated zucchini
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Grease the loaf pan with a little oil or line it with parchment paper.
  • In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  • In a medium mixing bowl, combine granulated sugar, brown sugar, and vegetable oil.
  • Add eggs one at a time to the sugar mixture, beating well after each addition.
  • Stir in the pumpkin puree and vanilla extract until well blended.
  • Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
  • Gently fold in the grated zucchini until evenly distributed throughout the batter.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the bread to cool in the pan on a cooling rack for 10 minutes before removing it from the pan.

Notes

For best results, use fresh zucchini that isn't overly ripe to avoid excess moisture in the bread. If you prefer a sweeter bread, consider adding a handful of chocolate chips or nuts at the folding stage. Make sure to properly measure your flour by spooning it into the measuring cup and leveling it off with a knife to ensure accurate quantities.
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