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–+ servings
Pumpkin Zucchini Bread

Pumpkin Zucchini Bread

This moist, spiced bread is the perfect combination of pumpkin and zucchini. Ideal for fall or anytime you want a sweet, healthy treat!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Bread
Cuisine American
Servings 1 loaf
Calories 250 kcal

Equipment

  • Loaf Pan
  • Mixing Bowl

Ingredients
  

  • 2 cups Flour all-purpose flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 tsp Salt
  • 2 Eggs large
  • 1 cup Sugar granulated
  • 1/2 cup Brown Sugar packed
  • 1/2 cup Vegetable Oil
  • 1 tsp Vanilla Extract
  • 1 cup Pumpkin Puree
  • 1 medium Zucchini grated
  • 1/2 cup Chopped Walnuts optional

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a loaf pan.
  • In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  • In a large bowl, beat the eggs, sugar, brown sugar, oil, and vanilla extract until well combined.
  • Mix in the pumpkin puree and grated zucchini until smooth.
  • Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  • Fold in the chopped walnuts if desired.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 60-65 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

This bread can be stored in an airtight container for up to 3 days or frozen for up to 3 months.

Nutrition

Calories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 2gCholesterol: 35mgSodium: 160mgPotassium: 150mgFiber: 2gSugar: 22gVitamin A: 170IUVitamin C: 6mgCalcium: 25mgIron: 1.5mg
Keyword Fall, healthy, Pumpkin, Zucchini
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