Description
Enjoy this moist and flavorful pumpkin zucchini bread. It’s perfect for breakfast, snack, or dessert.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1 cup shredded zucchini, excess moisture squeezed out
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, combine sugar, oil, eggs, and vanilla extract. Beat until well combined.
- Add pumpkin puree and zucchini to the wet ingredients; mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in nuts, if using.
- Pour batter evenly into prepared loaf pans.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Adjust spices to your preference.
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- You can freeze the bread for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg