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Homemade Pumpkin Zucchini Bread

A moist and flavorful bread combining pumpkin and zucchini for a delicious seasonal treat.

Ingredients

Scale

For the Crust:

  • 1 cup pumpkin puree
  • 1 cup grated zucchini
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
  2. In a large bowl, mix pumpkin puree, grated zucchini, vegetable oil, eggs, and vanilla extract until well combined.
  3. In a separate bowl, whisk together flour, brown sugar, granulated sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally