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Moist Pumpkin Zucchini Bread You Crave

Pumpkin Zucchini Bread
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A moist and flavorful bread combining pumpkin and zucchini. Perfect for breakfast or snack.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1 cup shredded zucchini (squeezed dry)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
  2. In a bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In another bowl, beat sugar, oil, and eggs until smooth. Add pumpkin, zucchini, and vanilla; mix well.
  4. Fold dry ingredients into wet mixture until just combined. Do not overmix.
  5. Pour batter into prepared pan. Bake 55-60 minutes until a toothpick inserted in center comes out clean.
  6. Cool in pan 10 minutes, then transfer to wire rack to cool completely.

Notes

  • You can add 1/2 cup chopped walnuts or raisins if desired.
  • Squeeze zucchini well to remove excess moisture.
  • Store bread in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://www.recipekitchenhub.com/pumpkin-zucchini-bread/