Pumpkin Zucchini Bread
This delicious pumpkin zucchini bread is a moist and flavorful treat that combines the sweetness of pumpkin and the freshness of zucchini. Perfect for breakfast or as a snack, this bread is easy to make and is sure to be a hit with family and friends.
Equipment
- 1 mixing bowls
- 1 whisk
- 1 grater
- 1 measuring cups and spoons
- 1 spatula
- 1 loaf pan (9x5 inches)
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 cup grated zucchini About 1 medium zucchini, squeezed to remove excess moisture.
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans Optional.
Instructions
- Preheat the oven to 350°F (175°C). Grease the loaf pan or line it with parchment paper for easier removal.
- In a mixing bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Whisk together until evenly mixed.
- In another bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, mixing well after each addition.
- Stir in the pumpkin puree, grated zucchini, and vanilla extract into the wet ingredients, combining thoroughly.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. If using, fold in the chopped nuts at this stage.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Before adding the grated zucchini, make sure to squeeze it to remove excess moisture, ensuring the bread remains moist but not too wet.
- Adjust the spices to your preference, adding more cinnamon or nutmeg if desired.
- Store the bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Notes
The zucchini should be grated and squeezed to remove excess moisture before adding to the batter to prevent the bread from being too wet.
Adjust the spices to your preference, adding more cinnamon or nutmeg if desired.
This bread can be stored in an airtight container at room temperature for up to 3 days or can be frozen for longer storage.