Moist Pumpkin Zucchini Bread
A deliciously moist and flavorful pumpkin zucchini bread, perfect for fall or any time you want a comforting treat. This bread combines the sweetness of pumpkin with the freshness of zucchini, enhanced by warm spices and a tender crumb.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 slices
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup canned pumpkin puree
1 cup grated zucchini, squeezed dry
1/2 cup chopped walnuts (optional)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
In a large bowl, beat the granulated sugar, brown sugar, and eggs together until smooth and creamy.
Add the vegetable oil, vanilla extract, and pumpkin puree to the sugar and egg mixture. Mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the grated zucchini and chopped walnuts, if using, until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.