Description
This Pumpkin Zucchini Bread is a moist and flavorful quick bread that combines the natural sweetness of pumpkin with the subtle earthiness of zucchini
It is perfect for breakfast or a snack and has a tender crumb with warm spices that create a comforting taste ideal for the fall season
Ingredients
1 cup pumpkin puree
1/2 cup melted butter
1/2 cup vegetable oil or canola oil
3/4 cup granulated sugar
1 cup packed brown sugar
3 eggs, lightly beaten
1 tablespoon vanilla extract
2 cups shredded zucchini, lightly squeezed
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher sea salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2/3 to 1 1/3 cups semi-sweet chocolate chips or chopped nuts (optional)
Instructions
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly spray two loaf pans, either 8×4 inches or 9×5 inches, and set them aside.
In a large bowl, whisk together the pumpkin, melted butter, oil, granulated sugar, brown sugar, eggs, and vanilla extract. Fold in the shredded zucchini using a spatula.
In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Gradually fold this dry mixture into the wet ingredients, along with the chocolate chips or nuts if using, mixing until just combined.
Divide the batter evenly between the prepared pans. Bake for 40 to 50 minutes if using 9×5 pans, or 50 to 60 minutes if using 8×4 pans, until a cake tester inserted into the center comes out clean. Remove the pans from the oven and let cool for 15 minutes before transferring the loaves to a wire rack to cool completely.
Notes
Pumpkin and zucchini add moisture so avoid overmixing to keep bread tender
Use a toothpick to check doneness without overbaking
Let bread cool completely before slicing for best texture
- Prep Time: 25
- Cook Time: 40 to 60