This moist and flavorful Pumpkin Zucchini Bread combines the best of fall flavors with fresh zucchini. Perfect for breakfast or as a snack, this bread is easy to make and will surely become a family favorite.
Preparation time
20min
Cooking time
1h
Ingredients
10 Servings
- 240 g all-purpose flour
- 5 g baking soda
- 100 g brown sugar
- 2 eggs
- 200 g granulated sugar
- 5 g ground cinnamon
- 2 g ground nutmeg
- 240 g pumpkin puree
- 2 g salt
- 5 ml vanilla extract
- 120 ml vegetable oil
- 200 g zucchini
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease and flour a 9x5 inch loaf pan.
Step 2
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
Step 3
In a large bowl, beat the eggs, granulated sugar, and brown sugar until well combined. Add the vegetable oil and vanilla extract, and mix until combined.
Step 4
Stir in the pumpkin puree and grated zucchini until evenly distributed.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Step 6
Pour the batter into the prepared loaf pan and spread it out evenly.
Step 7
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.