Description
A moist and flavorful bread combining the sweetness of pumpkin with the freshness of zucchini, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup grated zucchini
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- In a large bowl, mix pumpkin puree, grated zucchini, vegetable oil, eggs, and vanilla extract.
- In another bowl, combine flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure zucchini is well-drained to avoid excess moisture.
- Store in an airtight container for up to 3 days.
- Freeze slices for longer storage.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: pumpkin zucchini bread, vegetarian bread, easy baking recipe