Pumpkin Zucchini Bread
Pumpkin Zucchini Bread is the ultimate comfort bake for fall. It’s incredibly moist, packed with warm spices, and the perfect way to sneak in some extra veggies without compromising flavor. This homemade treat is a must-bake every autumn!
Equipment
- 2 mixing bowls.
- 1 loaf pan
Ingredients
- 1 cup grated zucchini (squeeze out excess moisture)
- 1 cup pumpkin puree
- 2 large eggs
- ½ cup melted coconut oil or butter
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour (or use whole wheat for extra nutrition)
- ½ tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ½ cup chopped nuts or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper.
- Mix the wet ingredients: In a large mixing bowl, whisk together the eggs, pumpkin, coconut oil (or butter), sugars, and vanilla extract until smooth.
- Add the zucchini: Stir in the grated and squeezed zucchini.
- Add the dry ingredients: In a separate bowl, combine flour, salt, baking powder, baking soda, and spices. Gradually add to the wet ingredients and stir just until combined. Don’t overmix.
- Fold in extras like nuts or chocolate chips if using.
- Pour into your loaf pan and smooth the top.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan 10 minutes, then transfer to a wire rack.