Description
Ultra-moist pumpkin zucchini bread packed with fresh grated zucchini, pureed pumpkin, warm pumpkin pie spice, and optional chopped walnuts.
Ingredients
3 cups all-purpose flour
1 ½ tablespoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 large eggs
2 ¼ cups white sugar
½ cup vegetable oil
½ cup canned or pureed pumpkin
1 tablespoon vanilla extract
2 ½ cups grated zucchini
1 cup chopped walnuts (Optional)
Instructions
1. Preheat oven to 350°F (175°C) and grease two 8×4-inch loaf pans.
2. Whisk all-purpose flour, pumpkin pie spice, salt, baking soda, and baking powder together in a large bowl.
3. Beat eggs, white sugar, vegetable oil, canned pumpkin, and vanilla extract together in a separate bowl until smooth.
4. Stir grated zucchini into the wet pumpkin mixture until coated.
5. Fold wet ingredients into dry ingredients just until combined, then fold in optional chopped walnuts.
6. Divide batter between the two loaf pans and bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean.
Notes
Do not squeeze the liquid from the grated zucchini, as it hydrates the batter. You can omit the walnuts for a nut-free version without altering bake time.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 260
- Sugar: 29g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 8g
- Protein: 4g