Description
This Pumpkin Zucchini Bread is a moist and flavorful quick bread that combines the natural sweetness of pumpkin and zucchini with warm spices like cinnamon, nutmeg, and ginger. Perfect for breakfast or a snack, it features optional add-ins like nuts and chocolate chips for extra texture and taste. Baked to perfection with a tender crumb, this loaf is a delightful blend of autumn flavors and wholesome ingredients.
Ingredients
Scale
Wet Ingredients
- 1 cup grated zucchini (excess moisture squeezed out)
- 1 cup pumpkin purée
- 2 eggs
- 1/2 cup vegetable oil or melted coconut oil
- 3/4 cup brown sugar
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
Optional Add-ins
- 1/2 cup chopped walnuts or pecans
- 1/2 cup chocolate chips
Instructions
- Preheat Oven: Set the oven temperature to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing it or lining it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, vegetable or coconut oil, brown sugar, maple syrup or honey, vanilla extract, pumpkin purée, and grated zucchini until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground ginger to evenly distribute the spices and leavening agents.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients. Stir gently just until combined, taking care not to overmix to ensure the bread remains tender.
- Add Extras: Fold in the chopped nuts and chocolate chips if you are using them. This adds extra texture and flavor to the bread.
- Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Serve: Allow the bread to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Make sure to squeeze out excess moisture from the grated zucchini to prevent the bread from becoming too wet.
- You can substitute the all-purpose flour with whole wheat flour for a healthier version, but expect a denser texture.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a nut-free version, simply omit the walnuts or pecans.
- This bread freezes well; wrap tightly and freeze for up to 3 months.
