Description
Moist, spiced quick bread made with pumpkin and shredded zucchini for the perfect balance of flavor and texture. A wholesome loaf for fall mornings, snacks, or holiday spreads.
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup whole wheat flour (or sub all-purpose)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
Wet Ingredients:
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 cup shredded zucchini (moisture squeezed out)
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup chopped walnuts or pecans (optional)
- ½ cup mini chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together flours, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, whisk pumpkin, zucchini, sugars, oil, eggs, and vanilla until smooth.
- Gently fold dry ingredients into wet mixture until just combined. Do not overmix.
- Stir in nuts and/or chocolate chips if using.
- Pour batter into prepared loaf pan and smooth the top.
- Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Be sure to squeeze excess liquid from zucchini to avoid soggy bread.
- Store covered at room temperature up to 3 days or refrigerate up to 1 week.
- Freezer-friendly up to 3 months; wrap tightly in plastic and foil.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert / Snack / Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 15g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
