Description
A rich and moist hybrid bread combining the nutrients of zucchini and the sweetness of pumpkin. Perfect for fall mornings and cozy snacks.
Ingredients
Scale
- 1.5 cups all-purpose flour
- 1 cup pumpkin puree
- 1 cup grated zucchini
- 3/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F and grease a 9×5 inch loaf pan.
- Whisk eggs and brown sugar together until smooth.
- Stir in pumpkin puree and vegetable oil until fully combined.
- Fold in the grated zucchini gently.
- In a separate bowl, sift together flour, cinnamon, baking soda, and salt.
- Gradually stir the dry ingredients into the wet mixture until just combined.
- Pour batter into the pan and bake for 55-65 minutes.
- Cool in the pan for 10 minutes before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American