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Pumpkin Zucchini Bread Recipe

Pumpkin Zucchini Bread Recipe
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4.8 from 15 reviews

This delightful Pumpkin Zucchini Bread is a moist and flavorful treat that combines the seasonal flavors of pumpkin and spices with the freshness of grated zucchini. Perfect for a cozy breakfast or a sweet snack any time of the day.

Ingredients

Units Scale

Wet Ingredients:

  • 1 cup canned pumpkin puree
  • 1 cup grated zucchini (squeezed dry)
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup unsweetened applesauce
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract

Dry Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. Mix wet ingredients: In a large bowl, whisk together pumpkin puree, grated zucchini, eggs, oil, applesauce, sugars, and vanilla until smooth.
  3. Combine dry ingredients: In a separate bowl, stir together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  4. Blend wet and dry: Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in nuts if using.
  5. Bake: Pour the batter into the loaf pan and bake for 55–65 minutes until a toothpick comes out clean. Cool before slicing.

Notes

  • For extra moisture, do not over-drain the zucchini.
  • This bread freezes well—wrap tightly and store for up to 3 months.

Nutrition

Find it online: https://easy-tapas-recipes.com/pumpkin-zucchini-bread-recipe/