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–+ servings
Pumpkin Zucchini Bread

Pumpkin Zucchini Bread: The Moist and Flavorful Fall Treat

Delicious Pumpkin Zucchini Bread recipe that's moist and perfect for fall.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 200 kcal

Equipment

  • Mixing Bowls
  • loaf pan
  • oven

Ingredients
  

  • 1.5 cups all-purpose flour sifted for lightness
  • 1 teaspoon baking soda for that perfect rise
  • 0.5 teaspoon baking powder to keep the texture soft
  • 0.5 teaspoon salt to balance the sweetness
  • 1 teaspoon ground cinnamon for warm fall flavor
  • 0.5 teaspoon ground nutmeg for a cozy spice note
  • 0.25 teaspoon ground cloves just a pinch for depth
  • 0.75 cup granulated sugar for sweetness
  • 0.5 cup brown sugar packed, for a hint of molasses
  • 2 large eggs at room temperature for better mixing
  • 0.5 cup vegetable oil or melted butter if you’re feeling indulgent
  • 1 cup canned pumpkin puree pure, not pie mix
  • 1 cup grated zucchini squeezed to remove excess moisture
  • 1 teaspoon vanilla extract for a sweet undertone
  • 0.5 cup chopped walnuts or pecans optional, for crunch

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease a loaf pan.
  • In a large mixing bowl, combine the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves.
  • In another bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, pumpkin puree, grated zucchini, and vanilla extract until smooth.
  • Gradually add the wet ingredients to the dry ingredients and mix until just combined. If using, fold in walnuts or pecans.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Feel free to experiment with variations like adding chocolate chips or using gluten-free flour.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 400IUVitamin C: 2mgCalcium: 20mgIron: 1mg
Keyword baking, Fall Treat, pumpkin recipes, Pumpkin Zucchini Bread, quick bread, Zucchini Recipes
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