Description
This Pumpkin Zucchini Bread is a moist, flavorful loaf combining the sweetness of pumpkin and the freshness of zucchini. Enhanced with warm spices, optional nuts, and chocolate chips, this bread is perfect for a cozy breakfast or an afternoon snack. It’s easy to prepare and baked to perfection in under an hour.
Ingredients
Scale
Wet Ingredients
- 1 cup grated zucchini (excess moisture squeezed out)
- 1 cup pumpkin purée
- 2 eggs
- 1/2 cup vegetable oil or melted coconut oil
- 3/4 cup brown sugar
- 1/4 cup maple syrup or honey
- 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 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
Optional Add-ins
- 1/2 cup chopped walnuts or pecans
- 1/2 cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, vegetable oil (or melted coconut oil), brown sugar, maple syrup (or honey), vanilla extract, pumpkin purée, and grated zucchini until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground ginger, ensuring the spices are evenly distributed.
- Mix Batter: Gradually add the dry ingredients into the wet ingredients, stirring gently and just until combined to avoid overmixing which can toughen the bread.
- Add Extras: Fold in the chopped walnuts or pecans and chocolate chips if you choose to include them, distributing them evenly throughout the batter.
- Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Be sure to squeeze out excess moisture from the grated zucchini to prevent a soggy loaf.
- You can swap vegetable oil with melted coconut oil for a subtle coconut flavor.
- The brown sugar and maple syrup combination keeps the bread moist and adds depth of flavor.
- Optional nuts and chocolate chips add texture and taste, but can be omitted for a simpler loaf or if accommodating allergies.
- The bread stores well wrapped at room temperature for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
