Ingredients
Scale
- 1 ½ cups grated zucchini
- 1 cup canned pumpkin puree
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray, or line it with parchment paper.
- In a large bowl, combine pumpkin puree, grated zucchini, vegetable oil, eggs, and vanilla. Whisk until smooth.
- In a separate bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Gradually add dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
- Pour batter into prepared loaf pan. Bake for 55-60 minutes, until a toothpick inserted in the center comes out clean.
- Let cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra flavor, add chopped nuts or a drizzle of honey on top before serving.
- This bread can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 1 week.
- To freeze, wrap tightly and store slices for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Bread, Autumn Baking, Quick Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/10th of loaf)
- Calories: 220 Kcal
- Sugar: 16g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
