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Description
This recipe combines pumpkin and zucchini into a moist, spiced loaf. It is a simple recipe for a fall treat.
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
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup shredded zucchini (about 1 medium zucchini)
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your 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, whisk together the granulated sugar, brown sugar, vegetable oil, and eggs until well combined.
- Stir in the shredded zucchini, pumpkin puree, and vanilla extract into the wet ingredients.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. If using, fold in the chopped walnuts or pecans.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely cover it with foil.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and enjoy.
Notes
- Ensure the pumpkin puree is not pumpkin pie filling.
- Do not overmix the batter; this can result in a tough bread.
- For best results, use freshly shredded zucchini.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg