Description
This moist and flavorful pumpkin zucchini bread is a delightful treat that combines the warmth of pumpkin with the freshness of zucchini. It’s a quick and easy recipe that’s perfect for any time of the year.
Ingredients
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 2 eggs
– 1 cup granulated sugar
– 1/2 cup vegetable oil
– 1 cup pumpkin puree
– 1 cup shredded zucchini
Instructions
1. – Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside.
2. – In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
3. – In a separate large bowl, beat the eggs and sugar until light and fluffy. Stir in the vegetable oil, pumpkin puree, and shredded zucchini.
4. – Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
5. – Pour the batter into the prepared loaf pan and smooth the top.
6. – Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
7. – Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
For a moist and flavorful bread, be sure not to squeeze out the excess moisture from the shredded zucchini. You can also add chopped walnuts or pecans for extra texture and crunch.
- Prep Time: 10
- Cook Time: 55
- Category: Bread
- Method: Baking
- Cuisine: American