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
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Preparation
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.