Description
A moist and flavorful bread combining the sweetness of pumpkin with the freshness of zucchini, perfect for any season.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup grated zucchini
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a large bowl, mix together pumpkin puree, grated zucchini, vegetable oil, sugar, eggs, and vanilla extract.
- In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually blend the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Notes
- You can add nuts or chocolate chips for extra texture and flavor.
- Ensure zucchini is well-drained to avoid excess moisture in the bread.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: pumpkin zucchini bread, homemade bread, seasonal baking, vegetarian baking