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–+ servings
zucchini and pumpkin loaf

Zucchini Pumpkin Bread

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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 8 slices

Equipment

  • 1 Mixing bowl
  • 1 Whisk
  • 1 Grater
  • 1 Loaf pan
  • 1 Oven
  • 1 Cooling rack

Ingredients
  

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

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Grease a loaf pan and set aside.
  • In a mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  • In another bowl, combine the grated zucchini, pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients and stir until just combined.
  • Pour the batter into the prepared loaf pan.
  • Bake in the preheated oven for 1 hour or until a toothpick inserted in the center comes out clean.
  • Let the bread cool in the pan for 10 minutes before transferring to a cooling rack.

Notes

For best results, use fresh zucchini and ensure it is well-drained before adding to the batter. If desired, you can add nuts or chocolate chips to the batter for extra texture and flavor. This bread can be stored in an airtight container for up to three days or frozen for longer storage.
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