Description

This Pumpkin Zucchini Bread is a delightful combination of fall flavors and moist texture. Packed with pumpkin, zucchini, and warm spices, it’s a perfect treat for any time of day.

Ingredients

Pumpkin Zucchini Bread:

1 cup canned pumpkin puree
1 cup grated zucchini (with excess moisture squeezed out)
2 large eggs
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar (packed)
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup chopped walnuts or pecans (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
Mix wet ingredients: In a large bowl, whisk together pumpkin, zucchini, eggs, oil, sugars, and vanilla until smooth.
Combine dry ingredients: In a separate bowl, mix flour, baking soda, baking powder, salt, and spices.
Combine wet and dry: Gradually add dry ingredients to wet mixture, fold in nuts if using.
Bake: Pour batter into pan and bake for 55–65 minutes until a toothpick comes out clean.
Cool and serve: Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Remove excess moisture from zucchini to avoid sogginess.
Experiment with additions like chocolate chips or raisins.
Bread can be frozen for up to 3 months.