Recipe Library
Pumpkin Zucchini Bread
Pumpkin puree and grated zucchini melt together in a moist loaf perfumed with warm pumpkin pie spice. Each slice tastes tender and gently sweet, with a soft crumb that lingers on the tongue.
- Total
- 1 hr 25 min
- Prep
- 15 min
- Cook
- 1 hr 10 min
- Serves
- 12
Nutrition per Serving
- Calories
- 218
- Protein
- 4g
- Carbs
- 27g
- Fat
- 11g
- Fiber
- 2g
- Sugar
- 10g
- Sodium
- 216mg
Ingredients
- 1/2 cup unseasoned pumpkin puree
- 1/2 cup canola oil
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 3/4 cup packed grated zucchini
- 1 cup all-purpose flour
- 3/4 cup whole-wheat pastry flour
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- Chopped pecans or pepitas (optional)
Instructions
- Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.
- Whisk pumpkin, oil, sugar, eggs and vanilla together in a medium bowl. Fold in zucchini. Fold in all-purpose flour, pastry flour, pumpkin pie spice, baking soda, baking powder and salt just until combined.
- Pour the batter into the prepared pan. Sprinkle with pecans (or pepitas), if desired. Bake until a wooden pick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Let cool in the pan on a wire rack for 10 minutes. Run a knife along the edges of the pan to remove the loaf; place on the rack to cool completely, about 1 hour.