Description
This Pumpkin Zucchini Bread is a moist, flavorful loaf combining the natural sweetness of pumpkin and zucchini with warm spices, nuts, and chocolate chips. Perfect for fall or any time you want a comforting, lightly sweetened treat. The bread uses simple ingredients, comes together quickly, and is baked to golden perfection in under an hour.
Ingredients
Scale
Wet Ingredients
- 1 cup grated zucchini (excess moisture squeezed out)
- 1 cup pumpkin purée
- 2 eggs
- 1/2 cup vegetable oil or melted coconut oil
- 3/4 cup brown sugar
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
Optional Add-ins
- 1/2 cup chopped walnuts or pecans
- 1/2 cup chocolate chips
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing it or lining it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, vegetable or coconut oil, brown sugar, maple syrup or honey, vanilla extract, pumpkin purée, and grated zucchini until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground ginger, ensuring the spices are evenly distributed.
- Mix Batter: Gradually add the dry flour mixture to the wet ingredients, stirring gently just until combined. Avoid overmixing to keep the bread tender and soft.
- Add Extras: Fold in the chopped nuts and chocolate chips if using, distributing them evenly within the batter.
- Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Make sure to squeeze out excess moisture from the grated zucchini to avoid a soggy bread.
- You can substitute maple syrup with honey for natural sweetness.
- Optional add-ins like nuts and chocolate chips enhance texture and flavor.
- Store bread wrapped at room temperature for up to 3 days or refrigerate for longer freshness.
- This bread freezes well; slice before freezing for easy portioning.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
