Description
This easy, moist, and flavorful pumpkin zucchini bread is the perfect quick bread for breakfast, snacks, or dessert. Made with wholesome ingredients like pumpkin puree and shredded zucchini, it’s a delicious way to enjoy the best of fall flavors.
Ingredients
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 3 large eggs
– 1 cup granulated sugar
– 1 cup pumpkin puree
– 1/2 cup vegetable oil
– 1 cup shredded zucchini
Instructions
1. – Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. – In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.
3. – In a large bowl, beat the eggs and sugar until light and fluffy. Stir in the pumpkin puree and vegetable oil until well combined.
4. – Fold the dry ingredients into the wet ingredients until just combined. Gently fold in the shredded zucchini.
5. – Pour the batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
6. – Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
– For a sweeter bread, you can increase the sugar to 1 1/4 cups.
– To make muffins instead of a loaf, bake for 18-22 minutes.
– The bread can be stored at room temperature for up to 4 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 60
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American