Description
A warm and tender Pumpkin Zucchini Bread combining rich pumpkin flavor with fresh zucchini, perfect for breakfast or snack time.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup grated zucchini (excess moisture squeezed out)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan with butter or non-stick spray.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the pumpkin puree, grated zucchini, eggs, and vanilla; stir until well blended.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
Make sure to squeeze out excess moisture from the zucchini to keep the bread from becoming soggy. Feel free to add nuts or chocolate chips for extra texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg