Description

This Pumpkin Zucchini Bread is incredibly moist and tender, combining the earthy sweetness of pumpkin with the subtle fresh notes of zucchini. It's an instant family favorite that's perfect for breakfast or a snack, made with simple ingredients and easy to customize.

Ingredients

Scale

1 ½ cups All-purpose flour
1 teaspoon Baking soda
2 teaspoons Pumpkin pie spice
½ teaspoon Salt
¾ cup Granulated sugar
½ cup Brown sugar
½ cup Vegetable oil
2 large Eggs
1 cup Pumpkin purée
1 cup Shredded zucchini (squeezed dry)
1 teaspoon Vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pa
In a large bowl, whisk together flour, baking soda, pumpkin pie spice, and salt
In another bowl, mix sugars, oil, and eggs. Stir in pumpkin purée, shredded zucchini, and vanilla
Pour the wet mixture into the dry ingredients. Stir until just combined. Do not overmix
Pour batter into the prepared pan. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clea
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve

Notes

Always squeeze the shredded zucchini dry to prevent a soggy bread.

Measure flour correctly: spoon it into the cup and level it off.

Do not overmix the batter; a few streaks of flour are fine.

Use room temperature eggs for better texture.

Let the bread cool completely before slicing for clean slices.

Prep Time: 15 mins
Cook Time: 55 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of loaf)
Calories: 210 kcal
Sugar: 17 g
Sodium: 210 mg
Fat: 9 g
Saturated Fat: 1.5 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 31 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 31 mg

Keywords: pumpkin, zucchini, bread, fall, moist