Pumpkin Zucchini Bread
This Pumpkin Zucchini Bread is a delightful blend of fall flavors and moist texture. Perfect for a quick breakfast, snack, or dessert, this bread is easy to make and will be a family favorite.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 1 loaf
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed brown 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, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat well.
- Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree and zucchini.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chopped nuts, if using.
- Pour the batter into the prepared loaf pan.
- 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
For a richer flavor, add chocolate chips or a cream cheese frosting once cooled.
Find it online: https://cubaqueen.com/pumpkin-zucchini-bread/