The Perfect Pumpkin Zucchini Bread
A delightful blend of sweet pumpkin and tender zucchini, this bread is perfect for breakfast, snacks, or dessert.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1 cup grated zucchini
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Prep the zucchini by grating it and squeezing out excess moisture.
- Mix the dry ingredients in a large bowl: all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Combine the wet ingredients in a separate bowl: beat the eggs, then add the sugar, pumpkin puree, oil, and vanilla extract.
- Stir the wet mixture into the dry mixture until just combined.
- Add the grated zucchini and any optional nuts or chocolate chips.
- Prepare a 9×5 inch loaf pan by greasing it and pour in the batter.
- Bake for 55 to 65 minutes until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For a lower sugar option, reduce the granulated sugar, or try adding honey or maple syrup.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pumpkin bread, zucchini bread, cozy baking, fall recipes, homemade bread