Pumpkin Zucchini Bread
A warm and wholesome delight combining pumpkin and zucchini for a deliciously moist loaf, perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree
- 1 cup grated zucchini (squeezed dry) Ensure zucchini is squeezed to remove excess water.
- ½ cup vegetable oil Can substitute with melted coconut oil or applesauce.
- ¾ cup sugar Can substitute with honey or agave syrup.
- 2 large eggs Can replace with flax eggs for vegan option.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour Can use gluten-free flour for gluten-free version.
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your loaf pan.
- Gather all your ingredients and tools: mixing bowl, whisk, spatula, measuring cups, and loaf pan.
Mixing
- In a large mixing bowl, combine pumpkin puree, grated zucchini, vegetable oil, and sugar.
- Add the eggs and vanilla extract, then whisk until smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, folding gently until just combined.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, checking for doneness with a toothpick.
- Once baked, let the bread cool in the pan for 10 minutes.
- Transfer the loaf to a wire rack to cool completely.
Serving
- Slice the bread and enjoy plain or with butter. It pairs well with coffee or tea.
Notes
Avoid over-mixing to prevent a dense loaf. You can customize with nuts or chocolate chips.