Description

This Pumpkin Zucchini Bread is a moist, flavorful quick bread that combines the sweetness of pumpkin with the subtle earthiness of zucchini. It’s the perfect cozy treat for fall.

Ingredients

– 1 cup pumpkin puree

– 1 cup shredded zucchini

– 3 large eggs

– 1/2 cup vegetable oil

– 2 cups all-purpose flour

– 1 cup granulated sugar

– 1 teaspoon baking soda

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground nutmeg

– 1/4 teaspoon salt

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Instructions

1. – Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.

2. – In a large bowl, whisk together the pumpkin puree, shredded zucchini, eggs, and vegetable oil until well combined.

3. – In a separate bowl, combine the all-purpose flour, granulated sugar, baking soda, cinnamon, nutmeg, and salt.

4. – Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated (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 to a wire rack to cool completely before slicing.

Notes

For best results, use fresh, shredded zucchini. You can also add chopped walnuts or pecans for extra texture and crunch. This bread freezes well, so you can enjoy it for weeks to come.

Prep Time: 15
Cook Time: 55
Category: Breads & Beverages
Method: Baking
Cuisine: American