Pumpkin Zucchini Bread
This moist and flavorful pumpkin zucchini bread is the perfect fall treat. The combination of pumpkin and zucchini creates a uniquely delicious loaf that’s perfect for breakfast, dessert, or a snack.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 1 loaf (about 12 servings)
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1 cup shredded zucchini, squeezed dry
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, combine sugar, oil, and eggs. Beat until well combined.
- Stir in pumpkin puree and zucchini.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in nuts, if using.
- Pour batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Serve with a pat of butter or a cream cheese frosting for an extra treat.
Find it online: https://mommymademeals.com/pumpkin-zucchini-bread/