Pumpkin Zucchini Bread
Total Time
1 hr
Prep Time
10 mins
Cook Time
50 mins
Rating
4.24 out of 5 stars
(21)
Ingredients
12
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/4 cup buttermilk, at room temperature
- 1 large egg, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 3/4 cup shredded zucchini
- 2 tablespoons turbinado sugar
How would you rate this recipe?
Preparation
Step 1
Preheat oven to 350 degrees F.
Step 2
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
Step 3
In a large bowl, combine the pumpkin, oil, sugars, buttermilk, egg, and vanilla. Stir until smooth.
Step 4
Add the dry ingredients to the wet ingredients and stir until just combined. Don’t over mix. Gently fold in the zucchini.
Step 5
Grease a 9×5-inch loaf pan with nonstick cooking spray. Pour the batter into the prepared pan and spread with a spatula. Sprinkle with turbinado sugar.
Step 6
Bake on the middle rack for 45 to 60 minutes, or until the loaf is golden brown and when a toothpick inserted in the center comes out clean. Check early to be safe.
Step 7
Remove the oven and let the bread cool in the pan for 15 minutes. Loosen the bread with a butter knife around the edges of the pan and carefully turn out. Let cool completely on a wire cooling rack. Slice and enjoy.
Step 8
Save recipe for the next time?
Chef's notes
If you need the bread to be gluten-free, I recommend Cup4Cup gluten-free flour.
Instead of oil, you can use melted butter.
Instead of buttermilk, you can use unsweetened vanilla almond milk.
Stir in up to 1 cup of chocolate chips.
Stir in up to 1 cup of chopped walnuts or pecans.
Drizzle with a simple cream cheese glaze.
Make muffins! Scoop the batter into greased muffin cups and bake for 18 to 24 minutes.
