Pumpkin Zucchini Bread
This pumpkin zucchini bread recipe combines pumpkin puree and grated zucchini for a moist, flavorful loaf. With optional add-ins like shredded coconut, it’s perfect for fall and easy to make with basic pantry ingredients.
Ingredients
- 1 ½ cups grated zucchini about one medium zucchini
- 1 cup pumpkin puree canned or fresh
- 2 cups all-purpose flour
- 1 cup sugar brown or white, depending on your preference
- ½ cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger optional
- ¼ teaspoon ground cloves optional
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9x5-inch loaf pan or line it with parchment paper.
- Grate 1 ½ cups of zucchini using a box grater or food processor.
- Press grated zucchini between paper towels to remove excess moisture.
- In a large bowl, whisk together 2 large eggs, 1 cup sugar, ½ cup vegetable oil, 1 cup pumpkin puree, and 1 teaspoon vanilla extract until smooth.
- In a separate bowl, combine 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger (optional), ¼ teaspoon ground cloves (optional), and ¼ teaspoon salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the grated zucchini, being careful not to overmix.
- Pour the batter into the prepared loaf pan.
- Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and enjoy!